Crema de zahar ars / Egg custard

Un desert care nu se demodeaza niciodata este crema de zahar ars, una din preferatele mele de cand eram mica :) Am folosit un indulcitor natural genial cu 0 calorii, recent descoperit, vanilie adevarata si am servit-o cu sirop de artar din belsug, a iesit o mi-nu-na-ti-e, un desert wow :)

Ingrediente:

• 800ml lapte 3.5%*
• 8 oua de tara
• 150g eritritol (sau indulcitorul preferat)
• 2 lgt extract de vanilie
• 1 lg rom Stroh (sau esenta de rom)
• 2 lg sirop de artar (+ extra pentru servit)

Folosind un mixer cu bol batem ouale cu indulcitorul, pana acesta se dizolva si compozitia devine putin spumoasa. Miscoram viteza mixerului si adaugam laptele, romul si vanilia.

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Ungem un vas rotund de yena (diametru aprox 26 cm) cu 2 linguri de sirop de artar, apoi turnam compozitia in el. Asezam vasul la randul lui intr-o tava cu peretii inalti, plina pe jumatate cu apa rece.

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Coacem totul 1 ora in cuptorul preincalzit la 180C, apoi scoatem crema si o lasam sa se raceasca complet 1-2 ore la temperatura camerei, apoi in frigider cateva ore bune. Desprindem usor marginile cu un cutit, apoi o rasturnam cu grija pe un platou si o servim cu sirop de artar. Yummmm, pofta mare!

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*Varianta keto/low-carb: folositi lapte de migdale si omiteti siropul de artar.

ENGLISH VERSION

An oldie but goodie dessert is the classic egg custard, one of my favorite desserts from my childhood :) I made this version with natural 0 calorie sweetener, real vanilla and served it with plenty of maple syrup, YU-MMY! :)

Ingredients:

• 800 ml full fat milk
• 8 free range eggs
• 150 g eritritol (or favorite sweetener)
• 2 tsp vanilla extract
• 1 tbsp Stroh rum (or rum essence)
• 2 tbsp maple syrup (+ extra for serving)

Using a stand mixer whisk the eggs and sweetener until dissolved and a little foamy. Lower the speed and add the vanilla, rum and milk.

Grease a round heat proof pan with 2 tablespoons of maple syrup, then pour the mixture inside. Place the dish in a larger one, filled halfway with cold water.

Bake everything for 1 hour in the preheated oven at 180 C, then take out of the oven and let it cool at room temperature for 1-2 hours, then place in the fridge for a couple of hours to fully set. Flip on a plate and serve with plenty of maple syrup :) Enjoy!