Ingridients:
75 gram sugar
1 tablespoon water
Custard:
5 yellow eggs
100 gram sugar
500 ml hot milk
50 gram skin of orange fruit, chopped
30 gram skin of lemon fruit, chopped
Step 1: Heat oven with temperature 170`C, then prepare 4 thick cups which resistant to hot. Mix sugar and water in thick pan, cook for ±5 minutes until sugar color brown and become caramel, then lift up. Pour equally to the cup.
Step 2: Custard: Mix the yellow eggs and sugar until white and thick (± 4 minutes). Add hot milk, stir well.
Step 3: Put skin of orange fruit and lemon fruit, stir well. Distinguish for 10-15 minutes, then pour to the cup with caramel inside. Close the cup with aluminum paper.
Step 4: Prepare a tray for bake, pour hot water inside with 2 cm height. Put the dessert cups inside the tray.
Step 5: Bake it in oven for 20-30 minutes until frozen, lift up, take out from oven. After cool, turn over the cup on the dish plate, take out the content.
Time: 30 minutes; For: 4-6 persons
75 gram sugar
1 tablespoon water
Custard:
5 yellow eggs
100 gram sugar
500 ml hot milk
50 gram skin of orange fruit, chopped
30 gram skin of lemon fruit, chopped
Step 1: Heat oven with temperature 170`C, then prepare 4 thick cups which resistant to hot. Mix sugar and water in thick pan, cook for ±5 minutes until sugar color brown and become caramel, then lift up. Pour equally to the cup.
Step 2: Custard: Mix the yellow eggs and sugar until white and thick (± 4 minutes). Add hot milk, stir well.
Step 3: Put skin of orange fruit and lemon fruit, stir well. Distinguish for 10-15 minutes, then pour to the cup with caramel inside. Close the cup with aluminum paper.
Step 4: Prepare a tray for bake, pour hot water inside with 2 cm height. Put the dessert cups inside the tray.
Step 5: Bake it in oven for 20-30 minutes until frozen, lift up, take out from oven. After cool, turn over the cup on the dish plate, take out the content.
Time: 30 minutes; For: 4-6 persons
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