Dessert: Krokantvla - almond crème cream
Here is an old recipe, Krokantvla - almond brittle cream, from my Dutch grandmother. There are desserts, I only do that when I invite a larger table round. For fewer people, the effort is really too intense.
150 g of sugar
3 tbsp almond flakes
4 tablespoons water
2 tablespoons butter
6 pcs. Eggs
600 ml of milk
1 bottle (s) of whipped cream
1 - 2 tablespoons of vanilla sugar
Preparation of Krokantvla almond crisp cream:
Brush 8 small ceramic bowls with butter.
Lightly roast the almonds in a dry saucepan, fill in the molds. Caramelise the sugar in a warm pan, deglaze with the water and pour over the almonds. - Please do not take a Teflon pan, it would only hurt. Stainless steel is much better in this case.
Then mix eggs, more sugar, vanilla flavor, milk. Strain through a sieve so that solid egg ingredients are removed. (so-called hail cords) Distribute evenly into the molds and put them in a half-height filled with warm water dripping pan, push into the roasting tin.
Cooking time approx. 70 minutes (as with cream catalan). The cream is ready when a knife cut remains visible (Garprobe). Allow to cool and leave for at least half a day to allow the caramel sugar to dissolve from the mold.
To serve, gently pounce on dessert plates from the mold and surround with whipped cream swabs.
Anyone who wants to can put a piece of biscuits. - At Grootmoeder (grandma), this dessert was also on a coffee table.