set temp0= "ShowHyperText" & QUOTE & "6"& QUOTE
set HyperTextList = [ #122:temp0]
set VideoList = []
@
CARAMEL CUSTARD MOUSSE

Combine the sifted flour and the sugar in a bowl, make a well, add the egg yolks. Thin by adding cold milk little by little until smooth. If necessary, whip to dissolve the lumps. Boil the remaining milk, pour while still boiling into the bowl and stir thoroughly. Put the mixture into a saucepan, bring to a boil, stirring continuously. As soon as boiling, remove from the heat. Cool, stirring from time to time to prevent the custard from forming a crust. Make a caramel with the moistened sugar. As soon as darkened, moisten with 7 tablespoons of cold water prepared beforehand, the caramel cooking away from the heat. Stir to dissolve and pour into the custard. Mix. Beat the egg whites until stiff, fold into the cold custard, do not beat. Serve chilled.
@
4 1/4 cups milk
3 large or 4 small eggs
1 cup sugar
1/2 cup flour
3 tbsp granulated sugar for the caramel
@
20
mn
@
15
mn
@

@
Ile-de-France
@
Desserts
@

@

@