Ingredients
Caramel
2 cups sugar
1/4 cup water
Creme
5 eggs
1/2 cup granulated sugar
2 cups milk
1 teaspoon vanilla
Cake
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
2 Tablespoons milk
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking powder
Whipped cream, fresh mint leaves, and star anise, for garnish
2 cups sugar
1/4 cup water
Creme
5 eggs
1/2 cup granulated sugar
2 cups milk
1 teaspoon vanilla
Cake
2 eggs
1 teaspoon vanilla
1 cup powdered sugar
2 Tablespoons milk
1/2 cup vegetable oil
1 cup all-purpose flour
1/2 teaspoon baking powder
Whipped cream, fresh mint leaves, and star anise, for garnish
Method
Caramel
- In a heavy saucepan over medium heat, combine sugar and water. Heat until sugar is dissolved and mixture is light golden brown. Remove from heat.
- Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool.
Creme
- In bowl of electric mixer, beat eggs on medium speed. Add sugar, milk, and vanilla, beating until well combined.
- Pour the creme mixture into the pan over the caramel.
Cake
- Preheat oven to 180˚C (350˚F).
- In clean bowl of electric mixer, beat eggs on medium speed. Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl. Gradually add to the egg mixture, beating constantly.
- Pour cake batter evenly over creme mixture.
- Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15 minutes, or until set.
- Let cool, then refrigerate until set.
- To unmold cake, place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.
- Garnish with whipped cream, mint leaves, and star anise before serving.
* Do not stir sugar mixture while preparing the caramel, just shake the pan to ensure even distribution of heat.
- In a heavy saucepan over medium heat, combine sugar and water. Heat until sugar is dissolved and mixture is light golden brown. Remove from heat.
- Pour caramel over bottom of 20cm (8in) cake pan, tilting carefully to coat evenly. Let cool.
Creme
- In bowl of electric mixer, beat eggs on medium speed. Add sugar, milk, and vanilla, beating until well combined.
- Pour the creme mixture into the pan over the caramel.
Cake
- Preheat oven to 180˚C (350˚F).
- In clean bowl of electric mixer, beat eggs on medium speed. Add vanilla and powdered sugar, beating until well combined. Beat in milk and oil. Mix flour and baking powder in a large bowl. Gradually add to the egg mixture, beating constantly.
- Pour cake batter evenly over creme mixture.
- Place cake pan into a large baking dish and pour boiling water into pan to reach halfway up side. Bake in water bath for 1 hour and 15 minutes, or until set.
- Let cool, then refrigerate until set.
- To unmold cake, place cake pan in a hot water bath for 3 minutes, to liquefy caramel on the bottom, then invert onto a serving plate.
- Garnish with whipped cream, mint leaves, and star anise before serving.
* Do not stir sugar mixture while preparing the caramel, just shake the pan to ensure even distribution of heat.
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