Creme caramel is not a Bulgarian dish by origin, but it’s eaten so much in this European country that it has become a traditional dessert. Here’s how to make this classic creamy delight.
Preparation time: 15 minutes
Cooking time: 1 hour to 1 hour 20 minutes
1⁄2 kilogram yellow squash
1 kilogram sugar
1 liter fresh milk
Orange zest (optional)
1. Peel and take the seeds off the squash. Cut squash into 2-centimeter cubes. Then take 1⁄2 of the sugar, milk, egg, and vanilla. Mix it well together in a large bowl. You may opt to add orange zest.
2. Take the remaining sugar and caramelize it carefully as not to burn it. To do this, you can add a splash of water before making the caramel. Pour in just enough caramel to cover the bottom of each ramekin. Then add 5-6 cubes of squash, and top off with the milk-egg mixture.
3. Arrange the ramekins into a baking sheet 1⁄2 full of water. Bake in an oven for about 1 hour at 160°C. For safety, you can add water to the baking sheet 2-3 times to prevent it from boiling over, otherwise it will create bubbles in your krem karamel.
4. To serve, you may sprinkle a pinch of cinnamon.
Recipe by Plamen Yordanov
Photography by Justin de jesus
This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.