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Reversed cream to the caramel and orange
Restaurant : Le Château Frontenac
INGREDIENT
DIRECTION
- Pour milk, the vanilla and 175 g of Sugar in a saucepan. Do to heat without boiling and add the zests. Put water and the remainder of Sugar in a small saucepan to thick bottom and cook to average fire until the achievement of a gilded caramel: attention, the caramel can burn, it is necessary really to oversee it.
- When the caramel is ready to add, outside the fire, the maple syrup. Put back the saucepan on the just fire enough to liquefy the all. Divide up the caramel in 6 average ramekins. Add tepid milk and the zest of orange one to the eggs all while mixing well to the whip. Pour delicately the device to custard tart in the ramekins, on the caramel.
- Cook to the oven to 350 francs, to the double boiler for 45 minutes. Leave to cool and put to the refrigerator. To serve, remove from the mould the custard tart while passing the blade of a knife on the edges of the ramekins then to reverse on a plate.
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