This is something that reminds me of my childhood. A quite easy dessert my Mum used to prepare from time to time.
Whenever she made it, the whole flat smelled like vanilla and caramel and I was like mmmmmmhhhhhhhhhhh.
It is not difficult to prepare this sweet yourself and have a cup or two with a scoop or two of ice cream ;) I don’t want to write a long text about the consistence or specifical taste of a crème caramel, just try it yourself.
Crème Caramel
(makes 6 portions)
1000 ml (4 cups) milk
8 eggs
300 g (1 1/3 cup) sugar
1 tsp vanilla essence
Heat about 100 g (1/2 cup) of sugar in a small saucepan until it turns amber brown. Stir all the time.
Transfer the caramel into six fireproof cups. It will harden quickly and probably not cover the whole bottom, that’s no problem. Cream the eggs with a mixer for about 2 minutes. Mix sugar and milk. Incorporate the eggs. Pour the mixture through a strainer and add the vanilla.
Transfer the liquid into the cups. Place them into a large pan and fill it with warm water until it reaches half of the height of the cups. Bake at 140°C (284°F) for ablut 2 hours.
Let the crème cool and then turn upside down onto a plate.
Tastes very good with ice cream :)
Let me explain some things. A lot has hppened during the past 4 weeks. In October, I was in Bulgaria for one week to visit my grndparents and friends there. When I’m done selecting pictures, I will tell you more about this wonderful trip. Some dys later, we visited my uncle and his family to celebrate my cousin’s birthday. Another post shall show you what we did there, I promise it was spectacular! For two weeks, I did not have a kitchen, which was quite a hard time… But now I have a wonderful new one! And I love it! And I will bake a lot of things to give you Christmas ideas!
SO what is this post bput, actually? Well, I got my driver’s licence last week. So glad I managed it. I was lucky to have a super teacher who was both patient and entertaining. :D
Therefore I made him some cookies to say “Thanks”. :)
Recipe from Bake at 350
Many of you might have heard about the legendary oreo stuffed chocolate chip cookies, first made by Picky Palate.
As an oreo lover I had to make them of course… and show my friends how good they are. I thought it would be a good idea to whip up some of this goodness for a school trip with my new class, which was my purpose to bake during the week (I usually bake at weekends or holidays).
Unfortunately, my kitchen was not prepared for this spontaneous action and had no chocolate chips for me :(. However, I had some caramel toffee in the house and those oreos… So I prepared the dough, cut the toffee bites into halves and placed each half on top of an oreo which I covered in dough. The result was just sooo gooooood! And my new classmates were very pleased as well. I mean, just have a closer look.
Closer.
Closer.
Fine.
Want make people like you? Bake these! They combine the crunchiness of an oreo, the chewy toffee and the typical cookie consistence in a very special way.
Oreo and Caramel Toffee Stuffed Cookies
makes about 24 cookies
250 g (2 sticks) softened butter
(3/4 cup) brown sugar
(1 cup) white sugar
2 large eggs
1 tbsp vanilla extract
(3 1/2 cups) all purpose flour
1 tsp salt
1 tsp baking soda
24 oreo cookies
12 caramel toffees, cut into halves
Whisk together flour, baking soda and salt. Set aside. Cream the butter and both kinds of sugar until the mixture becomes light and fluffy. Add the eggs one at a time and stir well in between until incorporated. Stir in vanilla and slowly incorporate the dry ingredients until combined.
Preheat the oven to 175°C (350°F).
Place one half toffee on each oreo. Cover the cookie and caramel with one full teaspoon of dough on top and at the bottom. Squeeze the dough to cover the content comtletely. Place the cookies onto a sheet and bake for about 11 minutes until they turn golden aroung the edges.
Do not hesitate, eat! Otherwise, someone else will eat them before you can grab one.