Caramel cream (2)

Break two eggs in one terrinetta and four reds.

Sbatteteli with powdered sugar and add the warm milk, flavoured with lemon zest in infusing, or with nothing of vanillin.

Pour the milk over the eggs, a tablespoon at a time, stirring with a wooden spoon or whisk.

Pass the cream through a sieved, carefully remove the foam that will be formed and pour the mixture into a mold with the caramel and the capacity of one litre.

To prepare the caramel put four tablespoons of sugar in a small saucepan, moisten the sugar with a bit of water so that just leaking remnants and simmer.

As soon as you see that sugar takes a light blonde color, remove from heat and pour it in the press that you kept warm near the fire.

Turning the press promptly take that sugar can velarne the floor and the wall.

Wait for it cool.

Then add the cream, as said.

Put the mold into a container filled with hot water-the water must reach a couple of fingers from rim – and cook in a double boiler on the stove, or in the oven.

Water, while remaining hot, must never boil.

The cream should cook for about an hour.

When the custard is cooked remove from heat and wait until it is completely cold.

Only then remove from pan and.

Melting sugar forms a flavorful sauce complementing the flavor of the cream.

Mind you that caramelized sugar just blond and not burned.