Crème moulée au Caramel (Moulded Caramel Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sugar cooked to a blond caramel
- Crème moulée à la vanille composition
Instructions
- Line the bottom and the sides of the mould with sugar cooked to a blond caramel.
- Fill it with the Crème moulée à la vanille composition.
- Poach and turn out as explained for the Crème moulée à la vanille.