Crema al caramello Ingredienti: 4 tuorli 2 uova intere zucchero semolato g 200 1 stecca di vaniglia 1/2 litro di latte preparazione: fate bollire il latte ...
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fate bollire il latte con una stecca di vaniglia, toglietelo dal fuoco, coprite il recipiente e tenete in infusione per circa un quarto d'ora.sbattete con una frusta in una terrina i tuorli e le uova intere unendo un etto e mezzo di zucchero, incorporatevi, adagio, il latte caldo dal quale avrete eliminato la stecca di vaniglia, sbattendo energicamente il composto per non fare coagulare il composto. Mettete in una casseruolina il rimanente zucchero con pochissima acqua e, quando prende un colore biondo scuro, versatelo immediatamente in uno stampo liscio a tronco di cono e vuoto al centro, oppure in piccoli stampi individuali, e rimuovete lo stampo in modo che le pareti e il fondo ne siano ricoperti. Versate ora il composto nello stampo, oppure nei piccoli stampini e fate cuocere a bagnomaria nel forno alla temperatura di 150 gradi per circa un'ora. Durante la cottura controllate che l'acqua del bagnomaria non bolla, eventualmente sostituite un po' di acqua bollente con altrettanta acqua fredda. La crema sara' cotta al punto giusto quando, sotto la pressione di un dito si presentera' ferma ed elastica.lasciate raffreddare il dolce mantenedo lo stampo immerso nella stessa acqua del bagnomaria, quindi sgocciolateki, tenetelo in frigorifero per alcune ora in frigorifero ( e' ottimo anche preparato un giorno per l'altro ). Al momento di portarlo in tavola capovolgete lo stampo su un piatto da portata e sformate delicatamente la creme caramel.