Creme Caramel with Caramel Krantz/ Flan cu Krantz de Caramel

Aceasta mica prajitura se aseamana din mai multe puncte de vedere cu un creme brulee ( va trebui sa ma scuzati pentru franceza proasta, dar computerul meu nu are diacritice frantuzesti). Acest flan este compus din 2 componente principale, alcatuite din ingrediente la indemana oricui:

Caramelul de deasupra este compus din:

- 125 ml zahar

- 30 ml apa

Flanul ( baza desertului) este compus din:

- 60 ml zahar

- 10 ml extract de vanilie

- 500 ml de lapte ( sa fie cald)

- 3 oua batute usor

Krantzul:

- 100 ml zahar

- 70 g unt ( eu personal il aleg pe cel cu 82% grasime)

In cazul in care considerati ca krantzul mai necesita unt sau zahar, nu va sfiiti sa adaugati, doar sa fie moderat. De asemenea, datorita faptului ca am adaugat unt nu o sa va rupeti dintii in caramel cand se intareste. Aceasta reteta este cam de 6 portii. Depinde totusi de forme.

Mod de preparare:

Mai intai se incalzeste cuptorul la 180*C.

Apoi se toarna zaharul si apa intr-un recipient, de preferat un recipient din care se toarna usor compozitia, de exemplu o oala. Se amesteca zaharul cu apa pana cand se ajunge la o culoare brun-aurie ( aveti grija sa nu-l ardeti, o spun din proprie experienta). In cazul in care nu aveti flanul deja gata de pus in forme, se lasa caramelul la un foc foarte mic astfel incat sa nu se intareasca, dar nici sa se arda.

Dupa ce ati incalzit laptele pentru flan, se adauga zaharul si esenta de vanilie si se amesteca pana se omogenizeaza. Intr-un bol separat se bat ouale. Apoi se adauga laptele cu zaharul si esenta de vanilie si se amesteca cu ouale batute usor. Se toarna caramelul in forme, cam cat sa fie egal in toate formele. Apoi se toarna compozitia pentru flan in forme sau in niste boluri termorezistente, bineinteles peste caramel.

Luati o tava adanca, iar pe fundul acesteia puneti un prosop, pe prosop asezati formele sau bolurile si umpleti tava cu apa cam pana la jumatatea formelor. Puneti tava in cuptor cu grija astfel incat continutul din forme sa nu se verse ( spun asta pentru ca eu l-am varsat de cateva ori). Se tine la cuptor in jur de 40 de minute, dupa 40 de minute verificati continutul formelor si apoi decideti daca mai lasati sau nu la cuptor tava.

In timp ce tava se afla la cuptor, puteti prepara krantzul de caramel. Se aduga zaharul si untul si se amesteca pana cand acestea se omogenizeaza. Atentie, sa nu ardeti compozitia!

Dupa aceea se unge o farfurie sau un tocator cu putin unt sau ulei si se ia caramelul din oala cu o furculita sau cu o lingura si se imprastie pe farfuria respectiva. Apoi farfuria se baga la frigider ca sa se intareasca caramelul.

Plating:

Dupa ce ati scos formele din cuptor, se ia un cutit si se taie cu grija de-a lungul marginilor, se pune o farfurie deasupra si se rasuceste forma cu farfuria lipita de ea astfel incat flanul sa cada din forma pe farfurie. Se pune niste krantz deasupra, si se serveste alaturi de niste fructe precum capsuni sau zmeura, iar niste verde nu strica niciodata in farfurie. Bineinteles aceasta este doar o sugestie, puteti sa va folositi imaginatia si sa creati ceva mult mai uimitor.

Spor la gatit si pofta buna!

This is the English version of the recipe

This little cake looks like a creme brulee (you'll have to excuse me for my bad French, but my computer doesn't have French diacritics). This creme caramel is composed of 2 main components, made of ingredients available to anyone:

The caramel on top:

- 125 ml sugar

- 30 ml water

The flan:

- 60 ml sugar

- 10 ml vanilla extract ( 2 teaspoons)

- 500 ml ( 2 cups) hot milk

- 3 eggs, lightly beaten

The krantz:

- 100 ml sugar

- 70 g butter (I personally choose the one with 82% fat)

If you think the krantz still needs butter or sugar, do not be afraid to add, just be moderate. Also, because we added butter you won't break your teeth into the caramel when it hardens. This recipe is about 6 servings, however it depends on the shapes you use.

Preparation:

First, the oven is heated to 180 * C.

Then pour the sugar and water into a container, preferably a container from which the composition is easily poured, for example a pot. Mix the sugar with water until it reaches a golden-brown color (be careful not to burn it, I say from my own experience). If you do not have the flan already ready to put in shape, leave the caramel on a very small fire so that it does not harden, but neither burns.

After you have heated the milk for the custard, add the sugar and vanilla essence and mix until smooth. In a separate bowl beat the eggs. Then add milk with sugar and vanilla essence and mix with beaten eggs. Pour the caramel into shapes, about equal in all forms. Then pour the composition for the custard into shapes or in some heat-resistant bowls, of course over caramel.

Take a deep tray, and on the bottom of it put a towel, on the towel place the shapes or bowls and fill the tray with water about half the shapes. Put the tray in the oven carefully so that the contents of the shapes do not spill (I say this because I have spilled it a few times). It is kept in the oven for about 40 minutes, after 40 minutes check the contents of the shapes and then decide whether or not to leave the tray in the oven more.

While the tray is in the oven, you can prepare the caramel krantz. Add the sugar and butter and mix until they are homogenized, being careful not to burn the composition. Then grease a plate with a little butter or oil and take the caramel from the pot with a fork or spoon and spread it on the plate. Then the dish is put in the refrigerator to harden the caramel.

Plating:

After removing the shapes from the oven, take a knife and carefully cut along the edges, place a plate on top and twist the shape with the plate attached to it so that the flan falls out of shape on the plate. Put some krantz on top, and serve with some fruits such as strawberries or raspberries, and some greens never spoil on the plate. Of course this is just a suggestion, you can use your imagination and create something much more amazing.

Bon appetit!