Creme caramel is typical preparation of French cuisine, based on eggs, beaten with sugar and diluted with boiling milk scented with vanilla. The preparation, filtered, is poured into a pudding mold or into truncated conical portion molds in which caramel was first poured. The cream is then cooked in a bain-marie, in the oven at 180°, for a time that varies between 45 minutes (if using molds) to 75 minutes (for the large mold). The cream should be cooled in the mold and then removed from it.
Recipes made in Italy by Italians in Italian. Translated for You with Love