jueves, 3 de noviembre de 2011

Caramel custard with milk jam

Versión española

Version française

- 500 ml. milk
- 250 gr. milk jam
- 30 gr. sugar
- 3 eggs
- Vanilla
- Caramel

Method: heat the milk and dissolve the sugar, a pinch of vanilla and the milk jam in it. Beat the eggs and add them. Mix well. Coat some molds with caramel and pour the mixture into them. Cook in the oven at “bain-marie” (fan option) at 175º for 30-40 minutes.

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