Ingredients : 1 l milk; 8 large or 9 small eggs; 1 pinch of salt; 200 g sugar for the cream; 200 g sugar for the caramel; vanilla.Lemon Cake – This is the tastiest Lenten cake recipe

Preparation method:

First, we break the eggs, put a pinch of salt on top (about 3 fingers’ worth), then beat the eggs.

Not much, just enough to break the eggs and mix well with the salt. Set aside. This way, the yellow color will be more intense. Prepare the burnt sugar. Put 200 g of sugar in a thick-bottomed saucepan. Leave the heat low, stir quickly with a wooden spoon, until all the sugar is well melted and has a pleasant golden color.

The sugar does not burn, remove from heat, stirring vigorously. It is ideal to choose a 3-4 l saucepan, the taller the better, or a small pot. The taller it is, the more beautiful our cream will look. Make sure you have a large enough round plate on which you can pour the cream.Blackcurrant with walnuts and jam filling (optional) – Tasty Lenten recipe

Turn the pan over and coat it with the burnt sugar. Set aside to cool. Make the cream. Add the rest of the sugar over the eggs and vanilla (vanilla sugar, essence, extract, paste or seeds from 1 pod). Beat everything until the sugar is completely dissolved. Add the milk and beat for 1 more minute. Pour everything into the pan coated with burnt sugar. Turn on the oven to 200 degrees.

Place the pan with the burnt sugar cream in a pan or saucepan and add cold water. The burnt sugar cream is baked in a bain-marie. The water in the other pan should not be up to the top. We will add more water. Choose a pan as high as possible. Put the cream in the oven. Baking is done at a temperature of 160-170 degrees, set up and down in electric ovens, or medium heat in gas ovens. So we reduce the temperature.

Very important now, read carefully!  After 10 minutes, add about 50 ml of cold water to the pan. Repeat about every 10 minutes. Why is this so important? The temperature of the water in the pan will be reduced, it will not boil, so the egg in the cream will coagulate slowly, not suddenly, and the cream will not have holes in it at the end.

The appearance will be smooth, silky, not like a sponge full of holes. Let’s not forget that it is an egg cream, so the egg coagulates and thus the cream is obtained. Baking takes about 40-50 minutes. Remove the tray from the oven and leave the pan in the water for another 10 minutes. After these 10 minutes, remove the pan from the water and leave to cool.

ATTENTION!  Do not put the cream at a very cold temperature, do not put it in the refrigerator now. It will set! The cooling must be done gradually. After complete cooling, put it in the refrigerator and leave it until the next day. This is absolutely necessary, if it is turned over when it is hot, it will all crumble.

Enjoy it with love! Bon appetit!