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Caramelize 200 g of sugar; beat eggs with 100 g sugar separately, add milk and heat a little. Pour over the caramelized sugar and put in the oven. Put the pan in a pan with water, so we get a compact cream, without holes.

Meanwhile, prepare the top: Beat eggs with sugar until melted, add oil, flour chewing gently until incorporated, then a tablespoon of cocoa.

When the cream has peeled a little, put the top composition over the cream and keep it in the oven for another 35 minutes. When it starts to come off the edges it is ready.

Leave it to recite for about 1 hour, then put the plate on top and turn it over with an energetic movement, holding the plate and the pan well with your hands. We do not raise the pan until 2-3 hours, when it has cooled completely.

Dress in whipped cream and garnish with fried walnuts and pieces of chocolate.

The old recipe burnt sugar cream with all the secrets

Creme brulee old recipe, simple and fast with all the secrets, a fine cream, perfect, creamy and aromatic, of a rare finesse. It comes out a fine cream, without holes, perfect that is very easy to make. Written recipe and step by step video.

How to bake burnt sugar cream, at what temperature, what are the secrets not to come out with holes, not to be raw or unbaked?

Turn the oven to 200 degrees Celsius.

Put the pan with burnt sugar cream in a tray or pan and add cold water. The burnt sugar cream is baked in a bain-marie. The water in the other tray should not be all the way up. We will add more water. Choose a tray as high as possible.

Put the cream in the oven. Baking is done at a temperature of 160-170 degrees Celsius, set up and down in electric ovens, or medium heat in gas ovens. So we reduce the temperature.

Very important now, read carefully, is the great secret of burnt sugar cream!

After 10 minutes, add about 50 ml of cold water to the tray. Repeat every 10 minutes.

Why is this so important? The temperature of the water in the tray will be reduced, it will not boil, so the egg in the cream will coagulate slowly, not suddenly, and there will be no cream, at the end, holes. The look will be fine, silky, not sponge full of holes. Let's not forget that it is an egg cream, so the egg coagulates and thus the cream is obtained.

Baking takes about 40-50 minutes. Remove the tray from the oven and leave the pan in the water for another 10 minutes. After these 10 minutes, remove the pan from the water and leave to cool.

Do not put the cream at a very cold temperature, do not put it in the fridge now. He will leave! Cooling must be gradual.

After complete cooling, put it in the fridge and leave it until the next day. This is absolutely necessary, if it is overturned when it is hot, it all crumbles.

Presentation and serving for burnt sugar cream

The next day, open it slightly on the edge with a knife and turn it over on a round plate. Be very careful that it has syrup and sprinkles. Don't be surprised.

Cut into slices like on a cake, store in the refrigerator and serve cold. Summer is not missing from our refrigerator, it's the perfect dessert. When serving you can add a word of vanilla cream & ndash see the recipe here.

If you want, you can add raisins soaked in rum or halves of lightly browned walnuts, but directly on the burnt sugar, when hot, to stick. They will be on top when the cream is poured and they will give an extra flavor.

If you like this recipe, I made you want it and I aroused your curiosity to try it, you can leave me comments below (the comments section is below). In this way you show me that you appreciate my work.

I invite you to join the group Simple and tasty dishes, cooked with Gina Bradea . It is the largest Romanian culinary group and there we cook together.

Thank you and I hug you dearly,

Gina Bradea

The burnt sugar cream recipe has also been tried by blog readers:

in a large saucepan (which should also go in the oven), put the 150 gr. sugar on low heat on stove. Melt the sugar and then coat the pot by rotating it on all the walls with the melted sugar. Set the pot aside until the sugar hardens. It will crack and crack in places, but there are no bathrooms.

after we have lined the pot, we put in a bowl the liter of milk and with the 8 eggs (whole), and we mix well until it is homogenous (it has to make a lot of foam).

then in another bowl we prepare the top composition:
-Put the 5 whole eggs, a cup of flour, and a cup of sugar and mix.

then we put in the pan lined with burnt sugar, the first composition of milk, then over it, we continue to pour the second composition, the one for the countertop.

put the pan in the oven at 170 degrees for 1 hour (those that do not have an electric oven to put on the lowest flame).

after an hour (you see the composition swaying in the pan, but that doesn't mean it's not done.

Turn the pan upside down on a flat plate but do not lift the pan until the next day, keep it cool overnight (during the day). You can turn the pan over, then the top will reach below, and the top will be burnt sugar cream.

The more sugar you melt, the more syrupy the countertop will be, so you can melt 200g.

Serve the cake with cold burnt sugar cream.

The cake recipe with burnt sugar cream was proposed by Pocahontas on the culinary forum.

We caramelize the 6 spoons of sugar in the pot in which we are going to put the composition and we spread it on its walls. After that I prepare the necessary sugar cream burned in the following way. Break the 8 eggs in a bowl, put 8 tablespoons of sugar and 3 sachets of vanilla sugar and mix well with the mixer. Add fish and 1 l of milk and mix a little more until well blended. Pour this composition into the pot in which the caramelized sugar is spread, and we start the biscuit top preparation.

Separate the 4 eggs. Put 4 tablespoons of sugar on the 4 yolks and rub it with foam. Beat the 4 egg whites and add the rubbed yolks to them. Mix lightly and then add the 4 tablespoons of flour gradually and 1/4 of baking powder.
The biscuit composition is placed on top of the composition of burnt sugar cream and put in the preheated oven initially on high heat for about 5 minutes then put on low heat until the cream comes off the edge of the pot when we tilt it.
After it is ready to bake, take it out of the oven and leave it to cool, then turn it over on a plate. It can be garnished with whipped cream and grated chocolate.
Serve cold.

Cake with burnt sugar cream

Cake with burnt sugar cream, a miracle cake to make anytime. It's not something to celebrate for birthdays, because this cake is sensational made for no reason. I think many people do that when they have too many eggs and don't know what to do with them and when they feel like a dessert. And it's really sweet, because it has a ton of sugar, but we don't eat it all at once, do we? And not alone, which is very important.

I saw it in several variants, with apples on the counter, with cocoa on the counter or even without the counter, in case it is no longer called a cake, but only burnt sugar cream. Either way, it's a modest cake in terms of ingredients. So with some cheap ingredients, you can satisfy the sweet need of the whole family!

The cake with burnt sugar cream tastes good, it is delicious, it is prepared quickly, the only inconvenience would be waiting. The smell in the oven is great, perhaps among the most appetizing smells that can be felt in the kitchen.

If you want the version with cocoa top, I leave below a reference to the recipe for cake with burnt sugar cream or chocoflan cake, as it is also called.

chocoflan cake or cake with burnt sugar cream


Posted by Postolache Violeta on December 08, 2009 in cake recipes childhood recipes homemade cakes | Comments: 15

Burnt sugar cream cake, a nostalgic dessert that reminds me of childhood, burnt sugar cream cake was one of the pampering desserts at that time. Usually it was dressed in whipped cream, but I think that this cake is too good and too cool to put whipped cream.
I also recommend burnt sugar cream. More childhood recipes can be found here.
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Ingredients cake with burnt sugar cream

How to prepare cake with burnt sugar cream

Prepare the cream first as follows: Boil the milk and let it cool. Beat eggs with sugar and then mix with cold milk.

Then make the top: Beat the eggs with the sugar, then add the flour and baking powder.

Let the caramel cool (I left it for a while and it started to crack) then pour the cream composition and over it the top composition. Don't be scared if they mix because they will separate when baked.