2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Product discovery caramel is considered one of the epoch-making events that marked the development of world cuisine. This melted and slightly burnt sugar is a structural element in both confectionery and modern haute cuisine.
The early one history of caramel is shrouded in the darkness of the past. In most languages, the word comes from French through Spanish caramelo. The etymology leads to sugar cane, known in Greece since the time of Alexander the Great.
However, the permanent penetration of sugar as a food product in Europe took place only in the Middle Ages. Most researchers find it logical then the caramel should also be discovered. However, there are theories that it arrived ready from where the sugar came from - from the East.
According to some historians prototypes of caramel cream are found in antiquity and more precisely in Rome. There, dishes with eggs and milk were especially revered. Therefore, it is quite logical that some resemblance to this remarkable dessert was known there.
Today it is believed that France has a pioneering role in the creation of caramel. There is even a legend that marks the beginning of this new culinary tradition somewhere in the seventeenth century, and the credit for its popularization is associated with the name of Count Praslen (1589-1675).
His chef Lasan invented a new cake - caramelized almonds, which were named praline, in honor of the count. The idea came to the cook as he watched a servant greedily eat leftover almonds and caramel. The new dessert was sent to the court of Louis XIII, where it reaped spectacular success. In 1630 the deserving chef retired and created his own confectionery house - Maison de la Praline. It still exists today.
At the end of the XVIII century caramel technology was widespread throughout the world. One of the main reasons for the rise was the increased sugar production, especially in Europe. In 1837, the English chemist Alfred Byrd created a powder caramel custard. The discovery quickly gained popularity both among English housewives and overseas, and greatly expanded the territory of this remarkable egg-milk pudding.
In our country, caramel cream became extremely popular during socialism, so often offered in school and office chairs. Through a slight overturning, he managed to overcome the historical frontier of democracy.
In fact, there is only one difference between the former caramel cream and the modern one - in the serving. While in the social chairs it was served with the aluminum baking bowls, it had just been taken out of the oven, today in the restaurants it is turned into a plate.
Traditional caramel cream
Necessary products: 1 liter of milk, 6 eggs, 6 tbsp. sugar, 2 pack. vanilla, 1/2 tsp. caramelized sugar
Method of preparation: Beat the sugar and eggs, then add the milk and vanilla. The other sugar is caramelized in metal molds. Pour the resulting egg-milk mixture on top. Arrange the molds in a tray with water. Bake the cream in a moderate oven at 180 degrees. The water should not boil and you may need to add new water. It is best to let it cool in the pan with water in the oven. When the cream cools, turn it into a flat plate and garnish with cream.
Spanish caramel cream
Necessary products: 150 g sugar, 2 egg yolks, 6 egg whites, 415 ml water, 1 can (about 400 ml) skimmed condensed milk, a few drops of vanilla (or 1 powder), a pinch of salt
Method of preparation: The sugar is caramelized. The caramel is poured into a round baking tray with a diameter of about 22 centimeters. If necessary, tilt it to cover the bottom tightly.
Beat the yolks and whites in a bowl. Add water, milk, vanilla and salt. Beat everything until completely mixed. Pour the mixture into the pan, then wrap with a damp cloth.
Place the dish in a deep saucepan of hot water, which reaches half of the pan with the mixture. Leave for about an hour, the water should be hot but not boiling. The resulting mixture was allowed to cool for another hour and then allowed to stand for at least one night.
To remove the dessert from the pan, use a thin knife. It frees the edges. Finally, the tray is turned over in the dish in which it will be served. The top can be decorated with fruit or whipped cream.
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