Easy easy crème caramel! 

Many, many years ago, when I was a child, my mother made me the créme caramel;
and I liked it so much ...

Since the flavors and memories of childhood often come to mind, it makes you want to find these tastes again.

Clearly not going to look for them outside but preparing them at home;
and possibly without making too much effort.

This recipe (like some others, similar) is not accompanied by the photos of the step by step procedure:
these are basic preparations that I do without thinking about it too much ...
and I always forget that others, perhaps, would like to see, in real life, how it's done!
I promise to fix it as soon as possible!

So, thinking back to the fried cream that my grandmother used to prepare, making the custard thicken and cool, I prepared and served (several times, I confess ...) this dessert;
in my no-frills and unpretentious version!

To make things easier, I used my recipe for custard with whole eggs which I report step by step.

Therefore, if you also want to try this recipe out of the norm, starting as always from the ingredients, let's start cooking!

Ingredients, minimum quantity (enough for four people, generally):

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Preparation:

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In this, as in many other recipes, I use pure vanilla which is found in convenient and expensive jars at the supermarket. 

But if you want to flavor the milk by grating the vanilla from the pod ... the choice is yours.

Whip the whole eggs with the hot sugar, as for the preparation of the sponge cake, will have to triple in volume.

Continuing to mix gently, add the cornstarch little by little.

In another saucepan, heat - without boiling it! - milk with vanilla (or, if you prefer, grated lemon zest).

Put the container with the egg mixture on low heat (or if you prefer in a water bath) and continuing to mix with the whisk, add the hot milk little by little.

Always stirring, continue to cook until the cream has thickened.

It will be better, at this point, to continue cooking a little longer, so that the cream becomes very thick.

Apart from preparing, and keeping in the fridge, long coffee cups, wet with cold water and with caramel on the bottom.

Place the cups (or the special metal molds, if you have them) on the table and fill them with the hot (but not hot) cream.
With the quantities indicated above you make four.

Let them cool for a moment and then move them to the refrigerator for a couple of hours to firm up well.

Transfer each créme caramel on a saucer and enjoy with pleasure.

Buon appetito!

ADVICES AND NOTES:

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• Recipe, text only: to print or download.
• Cornstarch: I prefer it instead of flour because I have the impression that the cream remains more digestible.
• For a more pronounced flavor, a CT of rum can be added out of the heat and incorporated into the cream.
• Instead of cups (or special molds) use a metal bowl large enough for all the mixture.
• My grandmother let the cream cool, well-thickened, in a flat container and then fry it, cut into rectangular pieces.
• See also: Grandma's cake, a shortcrust pastry with whole eggs, The custard, that of my grandmother, Custard with whole eggs

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