Karydopita Creme Caramel - Walnut Cake Creme Caramel

Total Time: 6 hrs 50 mins Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ingredients

• Servings: 8
• 3 tablespoons water
• 1 tablespoon lemon juice
• 1 cup sugar
• 8 eggs
• 1 cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 4 cups warm milk
• 6 eggs, whites separated from yolks
• 1 cup sugar
• 1 cup walnuts, coarsely chopped
• 3/4 cup fine breadcrumbs
• 1 teaspoon cinnamon
• 1/2 teaspoon clove, ground
• 2 teaspoons baking powder

Recipe

• 1 make the caramel: place water, lemon juice, and sugar in a saucepan. do not stir the liquid.
• 2 bring to a boil until the syrup takes on a darkish-brown color.
• 3 pour a layer of the syrup into a large cake mold or into small individual aluminum containers and allow to cool.
• 4 make the cream: bring the milk to a boil. in a separate bowl, lightly beat the eggs and the sugar adding in the salt and the vanilla.
• 5 continue to beat the mixture while slowly adding the warm milk.
• 6 pour the mixture into another bowl, passing it through a sifter to filter out any clumps.
• 7 skim out any foam left on the surface.
• 8 layer the cake mold or evenly distribute into the individual forms.
• 9 place molds into a deep pan and place in a water bath.
• 10 bake at 350°f for 35 minutes.
• 11 make the karydopita: beat eggs and sugar until lightly frothy.
• 12 in a separate bowl, mix the walnuts, bread crumb, cinnamon, cloves, and baking powder.
• 13 with a wooden spoon mix into the egg-sugar mixture, folding in all the ingredients.
• 14 distribute evenly into the molds of the half-baked crème slowly in order not to disturb the consistency of the crème and continue to bake for another 35 minutes.
• 15 remove, cool to room temperature and chill for 5-6 hours.
• 16 to serve, place the molds into hot water to loosen and invert the mold onto the service plate. if only one large mold was used, pour half a cup of water into it and bring the remaining sugar syrup to a boil and pour over the cake.