Turkish dessert crème caramel

Step 1

We start by preparing the caramel: pour 100 grams of sugar into a saucepan, add 3 tablespoons of water and melt the sugar over low heat until it turns brown. During cooking, we advise you to watch the syrup very carefully. It quickly caramelizes, so if necessary, remove the pan with the syrup from the heat to stop the caramelization process and not to burn the syrup.

Step 2

Otherwise the overcooked syrup will turn dark brown and give a bitter taste to the dessert. Pour the hot caramel into 5 serving molds (about a tablespoon per mold). To prepare the milk mass, heat the milk, mix it with 50 grams of sugar. In another container, beat eggs and egg yolks for 5 minutes, add cooled milk and a pinch of vanilla to the beaten eggs. Beat the egg and milk mixture for another five minutes. And then, strain it through a sieve to get rid of the air bubbles formed during mixing, pour it into molds.

Step 3

Put the molds on a tray filled with water so that the water reaches the middle of the height of the molds. Bake in an oven heated to 150ºC for 40-45 minutes. The finished crème caramel should be cooled to room temperature and then kept in the refrigerator for at least 4 hours.

Step 4

When serving, cover the mold with crème caramel with a plate on which the dessert will be served. Turn the dessert over with a sharp movement so that it is on the plate. If desired, you can sprinkle crème caramel with crushed hazelnuts. Bon appetit!