Bavarian Crème Caramel

"Aromatic Crème Caramel, the way they make it in Germany. Surprisingly tasty!"
Preparation20 min.
Cooking10 min.
Тotal30 min.
Servings4 to 6 pcs.
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  • sour cream - 1 2/3 cups (400 ml)
  • almonds - 1/3 cup (80 g)
  • gelatin - 1 package
  • sugar - 1/2 cup (120 g)
  • vanilla - 1 tsp essence

How to cook

Put the gelatin to swell with a little water, then melt it. In a separate pot, caramelize the sugar with 2/5 cup (100 ml) of water and mix until you get a golden syrup.

Chop or grind the almonds, stir them into the caramel syrup and leave to cool. With a mixer, whip the cooled cream first, then add caramel with nuts, vanilla and melted gelatin.

Divide the mixture up into suitable forms and allow to firm up for a few hours.

Place on plates and serve with a decoration as desired.


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