Caramelita
Instructions
Meringue with caramel cream.
Boil the milk with 150 g of sugar and the vanilla.
Separate the egg yolks from the whites taking them apart.
Dilute the starch in the four yolks.
Gradually add the hot milk without ceasing to stir.
Put the mixture on the stove, stirring constantly until the cream thickening.
Pour into a bowl.
Beat the whites until foamy, spread to rain 100 g sugar, beat with the whisk still a few minutes to get a smooth and bright mousse.
Pour the hot cream, without mixing or level.
Decorate with caramel.
To get a caramel blonde put sugar in a saucepan, sprinkle with two tablespoons of warm water and half teaspoon of lemon juice and bring the saucepan on low heat.
When the sugar is completely melted, increase heat and cook until take a nice blond color.
Ingredients and dosing for 6 persons
- 75 cl of milk
- 250 g of sugar
- 4 eggs
- 1 tablespoon of potato starch
- 1/2 grated of vanilla
- For the caramel:
- 50 g of sugar
- 2 tablespoons of warm water
- 1/2 teaspoon of lemon juice