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whites-cam on caramel cream

sugar is a quick-change artist, so you can make foods sweet, caramel, meringue or frosting.
Even as a child we have caramelized sugar and eaten the cooled caramel brown gold pieces as a candy. Actually, we do not smell that, because the sugar is darn hot and it was burnt. At about 135 ° C, the sugar begins to melt. The resulting almost colorless break is weak in pastry often used for the production of brittle, or as decoration. From 145 ° C it gets serious, the caramel is golden brown and just over 160 ° C is referred to as strong break.

is the quick way, too. I was away for only a moment, and even smelled strongly of caramel, the whole apartment. The sugar was burned black. The pot was Soak and then painstakingly scraped and the procedure repeated. The second attempt I had no eye from the pot.

that's not the sugar mass hardens, I remove from boiling water and throws everything into a syrup, which one depending on the use of boiling down again until it becomes thick.

I am happy to caramelise a wide pot or a pan. Also, I prefer to work on medium heat, even if it takes longer. First you have to melt the sugar, without stirring. Will you pour, should be Ablöschflüssigkeit always boiling hot, otherwise it is a difficult dissolvable sugar lumps.

Eischneenocken with caramel cream
150 g sugar 375 ml milk


1 vanilla bean 3 egg whites 2 teaspoons lemon juice


4 egg yolks 100g cream

50 g sugar in a saucepan caramelize until golden brown. Pour 100 ml boiling water. Boil until liquid is syrupy.

scratch marks from the vanilla bean and milk. Milk, vanilla and vanilla bean to a boil. Remove vanilla bean. Stir syrup into the milk.

Whisk egg yolk and cream. Stir into the hot caramel cream. On the stove and heat set. It hit hard with a whisk until a thickish cream. Do not boil, otherwise it coagulates.

beat egg whites very stiff. Then, 50 g sugar them lightly and add the lemon juice.

Bring a large pot for cooking wasss. Reduce heat. parting with a spoonful of the beaten egg whites and place cams in the water. Simmer about 3 minutes covered. Then turn over and cook for 1 Min.ziehen.

whites-cam with a slotted spoon lift out carefully and let drain. Add to the caramel cream.

the remaining sugar in a saucepan caramelize until golden brown. Pick up with a fork and pull a sample of the snow cams. Serve immediately.

note: The recipe I have noted some time at a cooking show SWR. Faith I at least ;-)