Cream Caramel

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  • 4 eggs
  • 250 g of sugar
  • 1/2 lt milk
  • 125 gr of cream


In a pan heat 100 gr of sugar so even in the dry. When you begin to brown, stir with a wooden spoon to that aloure for equal and when you are all blond, go together in the remaining sugar gradually and without stirring constantly.

After all, liquid, remove from the heat and add the hot milk with care. Light again over low heat until the sugar melt but without boiling. Remove from the heat and let it cool. In a bowl, beat the egg yolks until they are in the eggnog, mix them with a little bit of milk and mix it after all in the milk.

Light again over low heat stirring constantly with a wooden spoon, only to ascertain well and thicken, without boiling. Remove, pour it through a sieve into a bowl, and when it is cold, beat the cream in whipped cream and mix them also to the beaten egg whites.

Get involved with care without crashing. Keep in the freezer until ready to serve.

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