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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-6 oua</p>
<p>-6 linguri de zahar</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-2 pliculete zahar vanilat</p>
<p>-200 g faina</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>-esenta dupa gust</p>
<p>-1 praf de copt</p>
<p>&#8211; un praf de sare</p>
<p>Topping:</p>
<p>-500 ml lapte</p>
<p>-250 ml smantana batuta</p>
<p>-150 lapte praf</p>
<p>-o budinca de caramel</p>
<p>Mod de preparare:</p>
<p>Separati albusurile si galbenusurile. Bateti albusurile ferm cu un varf de sare, apoi adaugati zaharul vanilat si zaharul normal, amestecand constant la viteza medie.</p>
<p>Cand se obtine un amestec solid, adaugati galbenusurile unul cate unul, apoi esenta.</p>
<p>Praful de copt si faina se amesteca cu un tel.</p>
<p>Transferati amestecul rezultat pe o tava patrata acoperita cu hartie de copt.</p>
<p>Coaceti la 190 de grade timp de aproximativ 30 de minute pana cand aluatul se rumeneste frumos.</p>
<p>Bateti smantana sau frisca lichida.</p>
<p>Puneti laptele la fiert, adaugati praful de budinca si laptele praf.</p>
<p>Amestecati pana se ingoasa.</p>
<p>Puneti frisca batuta peste blatul racit, apoi adaugati crema de caramel.</p>
<p>Se orneaza dupa plac cu ajutorul unui cutit.</p>
<p>Reteta de crema de caramel:</p>
<p>Ingrediente pentru crema de caramel:</p>
<p>300 g zahar</p>
<p>50 ml de apa</p>
<p>75 g unt</p>
<p>250 ml frisca sau smantana</p>
<p>Mod de preparare:</p>
<p>Ca prim pas, turnati zaharul si apa intr-o oala si apoi incepeti sa incalziti la o temperatura medie .</p>
<p>Nu amestecati, ci doar scuturati din cand in cand oala. Trebuia sa incepe sa fiarba, sa faca o spuma</p>
<p>Abia cand incepe zaharul sa se caramelizeze amestecam bine.</p>
<p>Cand are o culoare atat de frumoasa, (ca in imaginea de mai sus) am setat focul la minimum si apoi adaugam untul bucata cu bucata .</p>
<p>Aici, desigur, incepeti sa amestecati. Dupa unt, adaugam smantana, care poate fi usor incalzita in prealabil , astfel incat caramelul sa nu sara.</p>
<p>Tinem amestecul pe foc pana ingredientele se combina frumos.</p>
<p>Este inca lichid in acest moment, dar pe masura ce se raceste, se ingroasa. Cand s-a racit, o puteti da la frigider.</p>
<p>Folositi pe tot felul de torturi, prajituri si chiar si pe clatite. Sunt delicioase.</p>

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