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French cream caramel dessert for February 14 - Valentine's Day



Photo of a dessert recipe for Valentine's Day February 14



For those who want to surprise any personlow-calorie exquisite dessert - a unique recipe for caramel cream. This dessert is done in several stages. Caramel and cream are prepared separately. And then the caramel cream is prepared in the oven in refractory slabs with flat walls, so that it is then easy to turn and get the dessert from the mold. When preparing the mold, you need to put it in water so that the dessert is cooked for a couple. After that, the prepared caramel cream should be kept in the refrigerator for 24 hours.








French caramel cream dessert for Valentine's Day




Ingredients for 6 servings



For the cream will need:



For caramel will need:



How to make dessert for Valentine's Day



Cream preparation:


Dessert for St. Valentine's Day


Preparation of caramel:


Dessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's DayDessert for St. Valentine's Day


Such a dessert for the Day of Lovers can be decorated at will with fresh fruit, whipped cream or fruit syrup.




  • 4 eggs


  • 125 grams of powdered sugar


  • 1 vanilla pod


  • 600 milliliters of milk


  • 50 milliliters of water


  • 45 grams of powdered sugar


    • Vanilla pods cut along, boil in onea third of the total milk. (If there is no vanilla, you can use vanillin, then milk does not need to be heated). After 10 minutes remove from heat. Allow to cool. Add the rest of the milk, sugar powder and eggs. Beat.


    • In a small saucepan mix powder and water. Put on the fire. Occasionally stirring to bring to a boil. Powder should dissolve, and the resulting caramel should boil with bubbles. Continue to keep on fire.


    • After about 10 minutes or more caramel will turn golden.


    • Now you need to closely monitor that the carmelnot burnt. To do this, you often mix caramel. The color of caramel should reach the color of dark honey. After this, quickly lower the bottom of the saucepan into cold water. But for a short while, you just need to stop the caramelization process, you can not give the caramel to freeze.


    • Then very quickly need to pour a little caramel on the bottom of each of the portions for baking. Shake the forms so that the caramel covers the bottom completely and up to a centimeter of the walls of the mold.


    • Caramel will very quickly harden. After that, the cream should be poured into the forms. Portion molds put in a deep baking sheet and pour the water so that the molds to the middle were immersed in water.


    • Put the oven in a preheated to 180 degree oven for about 45 minutes.


    • After the surface of the cream appearedgolden crust, the form needs to be reached and cooled. Cooled forms tighten food film and put in the refrigerator for a day. During this time the caramel will depart from the bottom of the molds and soak a little cream.


    • The next day, get the mold from the refrigerator, hold a knife on the walls of the mold and turn it over to a flat plate or dish. You can serve on the table.




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