Crème moulée à la Viennoise (Moulded Caramel Cream, Viennese Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crème au Caramel composition
- sugar cooked to a blond caramel
Instructions
- Cook the sugar to a blond caramel and dissolve it in the hot milk instead of using it to line the mould.
- Proceed for the rest exactly as for the Crème à la Vanille.