GLUTEN-FREE VERSION
Use corn flour instead of flour. Voila!
3 eggs – 60g of flour – 50g of salted butter –
2 tbsp of crème fraiche – 160g of salted caramel (home made for me) – 40g of
caster sugar.
Pre-heat your oven
to 210°.
In a saucepan, warm
the caramel over a low heat.
Add the crème and
the butter. Combine well.
Meanwhile, mix the
eggs together with the flour and sugar.
Add this mixture to
the caramel preparation. Mix thoroughly.
Buttered 4 cupcakes
moulds and pour in the preparation.
Cook for 6 MINUTES
ONLY.
Leave them to set a
few minutes before enjoying …
Nice coulants! Gaby
ReplyDeleteThank you Gaby. Best, Sixte
DeleteCool recipe Sixte! I like it. Ellie
ReplyDeleteYou're welcome Ellie. Best, Sixte
DeleteI like the salted cakes. Mel
ReplyDeleteCaramel coulants look cool. I will attempt to make them. Amy
ReplyDeleteTry them Amy, my friends are mad about them... Try to make your own caramel though...Best, Sixte
DeleteAnother good recipe from Sixte. Dorothy
ReplyDeleteThank you very much Dorothy...Best, Sixte
DeleteThis is a caramel beauty. Cheers, Susanna
ReplyDeleteThank you so much Susanna. Best, Sixte
DeletePerfect salted cake. i like caramel. Sophia
ReplyDeleteThank you Sophia. Best, Sixte
DeleteParticularly nice salted coulants. You are extremely gifted, Sixte. Alessandra
ReplyDeleteThank you very much Alessandra for your nice comment. Best, Sixte
DeleteWonerdful salted caramel coulants. First Class!!! Jenny
ReplyDeleteThank you so much Jenny...Best, Sixte
DeleteSixte, this is a perfect caramel delight. Lucy
ReplyDeleteThank you very much Lucy for your nice comment. Best, Sixte
DeleteI like your salted cakes Sixte. This one is exceptional. Lena
ReplyDeleteThank you ever so much Lena. Best, Sixte
DeleteVery tasty caramel coulants, Sixte. I can't stop eating them. Molly
ReplyDeleteThank you Molly. I know what you mean...Best, Sixte
Delete