Creme Rand

Ingredients for Creme Rand

Instructions for Creme Rand

To prepare the Creme Rand recipe, please follow these instructions:

The cream is boiled. Eggs and sugar are well-stirred. The boiling cream is dripped in stirring. The cream is poured back into the pan and heated for a moment, but it should not boil. The soaked house leaf is melted in the warm cream. Vanila is added. The cream is poured into an oil-lent edged shape and cooled. It is turned out and decorated with fruits or served with sauce of sausage. You can also make the shape of caramel and serve caramel sauce. (Caramel sauce: The sugar is sprinkled on a dry forehead and slowly heated without stirring until it melts and bubbles like light brown caramel. It is poured into a rounded shape that is turned and turned while holding a few griddles until the caramel has settled Thin layer throughout. The excess caramel is poured back on the forehead. Boiling water is carefully added, after which the caramel is cooked evenly over low heat and cooled. Is it too thick, dilute it with lukewarm water - it is too thin, it must be boiled.)