Creme brulee with caramel

Description

Dessert creme brulee is prepared from milk and eggs. And Golden caramel gives this milk delicacy incredible taste and appetizing appearance. This recipe, I was cooking by the book "French kitchen", a little added from myself, i.e. introduced chocolate layer. Creme brulee caramel on my "pillow" on top and also caramel.

Ingredients

Milk

900 ml
Cinnamon

1 piece
Lemon

2 piece
Vanilla

1 pack
Flour

2 Tbsp
Yolk egg

6 piece
Sugar

225 g
Cocoa powder

1.5 tsp

Cooking

To remove the zest from the lemon, preferably in strips. Further conveniently be removed from the milk.

Prepare The Cream. Boil 700 ml milk, add the cinnamon stick, zest of lemon and vanilla. Reduce heat and cook for 5 minutes.

Whip 100 ml of milk with the egg yolks. And the other half milk (100 ml) of flour. In a clean pot pour in the yolk mixture and flour mixture, mix well.

Of hot milk to remove the cinnamon stick and lemon zest and pour the yolk-flour mixture.

Add 100 g of sugar. Then I divided the milk mixture in two parts.

One part of the added 1.5 tsp. cocoa. Better cocoa mixed with 1 tbsp milk, and then introduce to the mix. Cooked cream separately (white and chocolate) over low heat, stirring constantly until thickened. Remove the cream from heat and slightly cooled.

Prepare The Caramel. The remaining sugar (125 g) and place in a saucepan, add 1-2 tbsp of lemon juice and stir, keep on low heat until it all melts.

Pour a little caramel on the bottom of the molds and leave for 5 minutes to harden.

Then put the caramel cream, alternating layers (of cream).

And the last, the final layer of cream,

pour caramel. Put the ramekins in the fridge to cool for dessert. Cool the cream in the freezer for 5 minutes. The caramel will harden the cream will be cooled. Get the moulds out of the fridge, turn on a dish, decorate and serve.

Remove from the refrigerator and flip the dessert is better before serving. Bon appetit! P. S. you Can cook soft caramel, and pour before serving to the table is a matter of taste. I think that a thin layer of lemon candy will not interfere in the dessert

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