Some desserts need some time to rest to reach its sweet potential… No matter how much you want to scavenge around the refrigerator for an unripe bite out of that dessert, you have to wait for it to mature into the best taste it has to offer…
The British call it “burnt cream” and the Spanish “crema Catalana,” but it is the French who cherish it with the name “crème caramel” are generally accepted as the inventors of this pudding. Leaving aside those ongoing arguments about the origins of this dessert, it doesn’t take much to say that it has long been a world-famous star on menus thanks to its simple recipe and the time it takes for it to mature.
While you can find so many different recipes of crème caramel in books or online, the recipe that have graced our kitchen for many years can be found below:
Ingredients
Instructions
Enjoy it, dear friends!
Bon appétit and enjoy the taste of life…
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Since ready-made phyllo became popular, pastry recipes have become less of a matter of skills and taste!
Although it originated in Lebanon, İçli köfte (pronounced as eech-lee kof-tey) entered Turkish cuisine and can now be listed as another Turkish food that requires a lot of work just like mantı (Turkish dumplings) and yaprak sarması (Turkish-style stuffed vine leaves).