Crème Caramel is not originally from Bulgaria but it's one of the most favorite desserts in Bulgaria. It is a guilty pleasure and the way it is prepared in Bulgaria only contributes to its already established deliciousness.
Below is 2 variations for you to try.
Ingredients1/4 gallon milk
8 eggs
1/2 cup sugar
a pinch of vanilla (optional)
a pinch of cinnamon (optional)
10-12 small oven-proof cups
PreparationMix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla and cinnamon. Try the mixture and if you find it not sweet enough, add more sugar to taste. Sugar is important here - the more, the better the taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Add some water to it to make the melting easier - don't worry water will vaporize gradually leaving the sticky molten sugar in the pan. Pour the sugar in the cups, make sure you cover the bottoms well. Follow by pouring in the egg and milk mixture. Place the full cups in a pan of water in a way that water level reaches the same height as the mixture inside the cup. Bake for about 25 mins in 375 F oven until golden brown crust is formed on top. Serve the contents of the cup upside-down on a small plate.
Ingredients400 g sugar
1 liter milk
8 eggs, beaten up
2 packets vanilla
PreparationMelt 1/4 of the sugar in a non-stick pan. When the sugar is turned into caramel pour it in the 8-10 small pots (cup size) and cover only the bottom. Boil the milk and add the rest of the sugar, the eggs and the vanilla. Stir well the mixture and pour it into the small pots above the caramel. Place the small pots in a baked pan. Pour 3-4 cups of water in the pan (sinking pots to the middle). Bake in an oven at 300°F (150°C) for about 30 minutes. Turn the crème over in a dessert plate.
Tue Dec 13, 2011 10:35 pm
