Cream caramel with piedmont hazelnut I.G.P.

  • Cream caramel with piedmont hazelnut I.G.P..

Ingredients

For the cream

  • 150gr. Of fresh cream
  • 450ml of fresh milk
  • ½  Vanilla stick
  • 1 egg yolk
  • 4 eggs
  • 120gr. Sugar

For the caramel

  • 4 spoons of water
  • 150gr. Of sugar

For the guarnish

Preparation

Switch on the oven at 180°.
Pour the milk in a pot and add half of a vanilla stick. Put it on the fire and slowly lead the milk to a boil. After that switch off the fire and let sit for at least 30 minutes.
After half an hour add the milk to the fresh cream, and in the meantime in a different bowl whip the eggs with the sugar.

Put out the vanilla stick from the milk, filter it with a small colander and slowly pour it in the bowl with the whipped eggs, blending with a whisk.

Prepare the caramel melting the sugar with 4 spoons of water in a pan with a thick bottom, continually blending until the mixture becomes brown and caramelized.

At this point pour the caramel in the chosen mold, covering all its surface, and let sit until it’s completely  cooled and solidified.

Pour the mixture in the mold. Put the mold in a backing tray and add some boiling water to cover 1/3 about of the mold. 
Cook the Crème caramel in the oven with the water for about 50 minutes. When the cream will be solidified, take off the mold from the oven and let sit to cool outside the fridge. When completely cooled, put in the fridge for at least 4 hours.
Whit a knife detach the Crème Caramel from the mold, turn it upside down on a dish and let the caramel goes down to garnish.

At this point, garnish at will with our hazelnut grain!