Caramel-overturned creams - hazelnuts

·         For 6 ramekins 9 cm in diameter:

400 ml of milk
75 ml whole liquid cream
60 g sugar
100 g Piedmont hazelnuts
60 g hard amaretti
3 eggs
25 ml ristretto coffee (very very tight coffee)
2 tbsp rum
80 g sugar
15 ml of water

1.    Preheat the oven to 150oC.
2.    Prepare the caramel: In a saucepan, pour 80 grams of sugar and 15 ml of water. Cook over high heat, without touching, until brown. Remove from heat and spread to the bottom of ramekins.
3.    In another saucepan, heat milk and cream.
4.    Reduce amaretti to powder.
5.    Mix the hazelnuts with the sugar until you get a powder. Attention! Mix with a pulse, without overemphasizing to avoid bringing out the fat of the hazelnuts. Mix with amaretti powder.
6.    In a container, beat eggs. Add rum and coffee. Mix well. Stir in the powders and pour in the milk/hot cream, stirring.
7.    Divide among ramekins. Arrange in a dish filled with water.
8.    Bake in a double boiler for about 40 minutes.
9.    Allow to cool and store in the refrigerator for at least 12 hours before tasting.

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