John Myers
Cream Caramel Tart
The perfect cream caramel tart recipe with a picture and simple step-by-step instructions.
- 14 Pc. Eggs
- 1 l Whole milk
- 2 Pc. Vanilla pod
- 200 g Sugar
- 15 Pc. Sugar cubes
- 5 leaf Mint
- Separate nine eggs and place the yolks in a larger bowl. Add 5 whole eggs and 200 g sugar and use a whisk to whisk until creamy. Then scrape out the two vanilla pods and mix in the liter of whole milk. Gradually add the egg and sugar mixture and stir well for about 5 minutes. Preheat the oven to 150 degrees. Now prepare another fireproof bowl of the same size with a flat bottom. Caramelize the 15 sugar cubes (fine sugar of the same amount, it does it too) in a coated pan until golden brown. When the first bubbles appear, slowly pour the mixture into the ovenproof bowl so that the bottom of the bowl is evenly covered, then let it cool. Then the whipped milk and egg mixture is poured into the bowl with the caramel base. Put the bowl in a double boiler. There should be 1 – 2 cm space between the two bowls. Now everything comes into the oven at 180 degrees for 2 hours. Towards the end of the cooking time, lightly press the middle of the cream with your finger to feel the right consistency. Leave in the oven a little longer if necessary. Attention, the mass should remain in the switched off oven for half an hour. Then let it cool down slowly to room temperature. Then lift out of the water bath and let cool down further. But do not put in the refrigerator under any circumstances, it is best to leave it to stand overnight. When the cream has cooled completely, the rim can be carefully loosened, then turn the bowl onto a deep plate (with a rim). The plate should be deep because the caramel stock runs down the sides.
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