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  • Standard Recipe: Ingredients Prep Procedure Quantity Unit Caramel

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    Yani Sean Vengesayi
    245 views2 pages
    This document provides a recipe for crème caramel that makes portions for 3 dariole moulds. It takes 1 hour to prepare. The recipe calls for ingredients like granulated sugar, milk, eggs, and vanilla essence to make the caramel sauce and custard. The method involves first making a caramel by boiling sugar and water, then pouring it into the moulds. A custard is then made by simmering milk, egg, and flavorings and pouring it into the caramel-coated moulds. The moulds are baked until set, then cooled before inverting onto plates and topping with extra caramel sauce.

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    Original Title

    Creme Caramel Recipe

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    This document provides a recipe for crème caramel that makes portions for 3 dariole moulds. It takes 1 hour to prepare. The recipe calls for ingredients like granulated sugar, milk, eggs, and vanilla essence to make the caramel sauce and custard. The method involves first making a caramel by boiling sugar and water, then pouring it into the moulds. A custard is then made by simmering milk, egg, and flavorings and pouring it into the caramel-coated moulds. The moulds are baked until set, then cooled before inverting onto plates and topping with extra caramel sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    245 views2 pages

    Standard Recipe: Ingredients Prep Procedure Quantity Unit Caramel

    Uploaded by

    Yani Sean Vengesayi
    This document provides a recipe for crème caramel that makes portions for 3 dariole moulds. It takes 1 hour to prepare. The recipe calls for ingredients like granulated sugar, milk, eggs, and vanilla essence to make the caramel sauce and custard. The method involves first making a caramel by boiling sugar and water, then pouring it into the moulds. A custard is then made by simmering milk, egg, and flavorings and pouring it into the caramel-coated moulds. The moulds are baked until set, then cooled before inverting onto plates and topping with extra caramel sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    STANDARD RECIPE

    Recipe name: Crème Caramel

    Module /chapter: Introduction to patisserie

    Time to prepare: 1 hour

    Programme: Foundation in culinary arts

    Yield: Portion for 3 dariole moulds.

    INGREDIENTS PREP PROCEDURE QUANTITY UNIT

    CARAMEL

    125 g
    Granulated sugar
    Water 50 ml

    CUSTARD

    Full cream milk 250 ml

    Zest of Orange 5 ml

    Eggs 2 Each

    Castor sugar 25 g

    Vanilla essence 2 ml

    OUTCOMES
    1. The caramel sauce should have a bright golden colour.
    2. Make sure the custard does not over bake.
    3. The custard must be smooth and ensure there are no holes in it.
    4. Carefully remove the custard from the dariole moulds or else it ruins the presentation.

    METHOD
    Caramel Sauce
    1. Place the water into a sauce pan and add the granulated sugar. Bring it to boil.
    2. When caramel has been prepared, pour it into the dariole moulds to completely cover the
    bottom.

    Custard

    1. In a sauce pan, add milk, vanilla essence and orange zest. Beat the egg and pour it in.
    2. Bring the mix to a simmer whilst stirring carefully. Make sure the egg does not scramble.
    3. Remove from heat. Strain the mixture and pour it into the dariole moulds.
    4. Place the moulds in a Baine Marie (Roasting tin full of water).
    5. Bake the custard in the oven for 30-40 minutes at 150-160 Degrees celcius.
    6. Remove the custard from the oven and let it cool down.
    7. When it has cooled, gently press the sides of the custard with your finger tips to loosen it,
    making it easier to remove.
    8. Turn the mould upside down and firmly shake it to remove the custard onto the serving
    plate/bowl.
    9. Pour the remaining caramel sauce onto the custard for a glazy presentation.

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