Description
Recipe from Jamie Oliver. Creme caramel is an old French dessert is insanely delicious, flavorful and tender. Despite its elegance of classic creme caramel is cooked enough just... come on, tell me how? In persimmon season I propose to use it to our dessert. If the persimmon is not there, then it is possible to use other seasonal fruit/berries, e.g. strawberries, pears, plums, peaches... and enjoy this dessert all year round!
Ingredients
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Milk
500 ml
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Sugar
275 g
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Vanilla
1 piece
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Water
100 ml
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Persimmon
1 piece
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Chicken egg
2 piece
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Yolk egg
3 piece
Cooking
For the first step we'll need milk, sugar (75 grams or 3 tablespoons) and vanilla pod. Boil the milk with sugar. Add the pod and seeds of vanilla. Cover and let infuse.
Prepare the caramel of 175 grams of sugar and 100 grams of water.
Put on slow fire and bring to a boil. Turn on the fire stronger and wait until the caramel becomes Golden brown.
Pour the caramel into the prepared molds.
Whisk the eggs and yolks.
Of warm milk take out the vanilla pods and pour in the beaten yolks of eggs through a strainer.
Mix well. And again strain the mixture through a strainer.
Pour the mixture over the prepared ramekins on top of caramel. Set the ramekins in a deep tray and pour in tray of hot water up to 2/3 level of the molds.
Sent in a preheated 150 degree oven for 40 minutes.
Gently remove the ramekins from the oven, allow to cool, cover with cling film and put into the fridge for at least 4 hours.
Prepare the persimmons. Choose large and plump fruit.
Cut it into slices and put in a refractory form. Sprinkle with sugar, sprinkle with brandy (optional). Sent in a preheated 180 degree oven for 20 minutes.
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