Recipes > Desserts > Creams > Crema tartara alla Caramella (Caramel Cream)

Crema tartara alla Caramella (Caramel Cream)


  • 1 pint of cream
  • flavouring
  • yolks of 8 eggs
  • 2 tablespoonsful of castor sugar


Boil cream and give it any flavour you like. When cold, add the yolks and castor sugar, mix well and pass it through a sieve; then burn some sugar to a caramel, line a smooth mould with it and pour the cream into it. Boil in a bain-marie for an hour and serve hot or cold.


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The Cook's Decameron.

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