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Peruvian Cream

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Ingredients Edit

Directions Edit

  1. In a medium saucepan, heat the milk.
  2. Spread the coffee beans on a baking sheet and warm them in the oven.
  3. Add the coffee beans and the vanilla pod, cover, and leave to infuse for 30 minutes.
  4. Combine the sugar and the cold water.
  5. Increase the heat to high and cook.
  6. Add the hot water to the pan and return to low heat.
  7. Stir.
  8. Set aside.
  9. In the top of a double boiler set over gently simmering water.
  10. Combine the chocolate with 2 tablespoons of the infused milk.
  11. Cover the pan and work it into a smooth paste with a wooden spoon.
  12. Add the chocolate mixture and the caramel syrup.
  13. Preheat the oven to 300 degrees.
  14. Whisk together the egg yolks and whole eggs.
  15. Pour in the milk-chocolate mixture, gently whisking all the time.
  16. Pour the mixture into 8 ramekins.
  17. Fill the roasting pan with boiling water.
  18. Place in the oven and bake for 35 to 40 minutes.

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