Cream Carambar (A. Lenoir)

Cream Carambar (A. Lenoir)

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To change ready-made desserts!


  • 1/4 liter of milk
  • 1 egg
  • 50 g caster sugar
  • 4 carambars
  • 1 sachet of vanilla sugar
  • 20 g Maïzena (2 tbsp)
  • 60 g of butter


• Beat the egg with 50 g of sugar and cornflour. • Boil the milk with the carambars, stir to melt the carambars and pour over the beaten egg. Bring to a boil without stopping. Remove from the heat when the cream thickens. • Add the butter in small pieces in the hot cream. Whisk for a few minutes, pour into cups and put in a cool place. • Before serving, decorate the cream with small candies or chocolate shavings.