As a child my grandmother would make this recipe and then defend each piece like a guardian. It seemed a magical threat. So when I tried it a few days ago and realized how easy the recipe is it seemed like gaining a new magical grade :)
Updated 2010-01-23 with new photo(s).
Naming: I did some research and found out that the “creme brulee” term is not the best. A more precise equivanlent is: “creme renverse au caramel”.
Crema de zahar ars
Ingredients
- 6 eggs
- 1l milk
- vanilla extract
- 200g + 6-7 tbs sugar
Method
I baked this recipe in a glass tray approximatively 15x20x4 cm 3 clay pots.
- melt the 6-7 tbs of sugar sugar in a pan then use it to cover the bottom of the glass tray. In order to assure the sugar does not solidifies on touch the glass tray must be warmed before (5 mins in the oven). Wait for the sugar to solidify
- mix the rest of the ingredients (including the 200g of remaining sugar) and pour it over the solidified sugar
- cook it in the oven for 45 minutes on a low flame or until the mixture gets a light brown color.
- let it cool for a long time
- turn it over in a larger recipient and serve it cold
- enjoy it
Crema de zahar ars
Comments:
bagatare si punct ro -
yummy, arata super bine.
Jason “network printer” Collins -
The instructions are easy to follow!.. Thank you for sharing!..
Anda -
This is one of my favorite deserts - an so damned easy to make!! I usually cook the tray in a bain-marie in the oven - it keeps the pudding lighter.
len -
You are right Anda, it can be cooked in bain-marie also, that way there is a very fine and uniform texture inside. When cooked directly as I do it there is a more spongy texture which then gets soaked in the sugar syrup, good for some serious sugar cravings :)
remi -
arata foarte bine…am sa fac si eu azi sa vad daca e si bun pe cat pare :)
Andreea -
Exact ca a mamei :)