Cream-caramel rim

Ingredients for Cream-caramel rim

Instructions for Cream-caramel rim

To prepare the Cream-caramel rim recipe, please follow these instructions:

The sugar is sprinkled on a dry pan and slowly heated without stirring until it melts and bubbles like light brown caramel. It is poured into an edge shape that is turned and rotated while holding a few griddles until the caramel has put in a thin layer throughout. The redundant caramel is poured back on the forehead. Boiling water should be carefully added, after which the caramel is boiled evenly over low heat and cooled. If it is too thick, dilute it with lukewarm water - if it is too thin, it must be boiled. The flooding is filled in the edge shape. At the dishes, the rim is turned out. The caramel sauce is served to. Mixed chopped almonds can be mixed in the caramel sauce when cooked evenly with the water.