Lapte de pasare cu sos de caramel – desertul copilariei, upgradat cu ceva decadent! Exista deserturi care te trimit direct in copilarie, fara sa mai ai nevoie de explicatii. Lapte de pasare e unul dintre ele. Dar azi nu-l lasam doar nostalgic – il aducem in prezent cu un mic upgrade: sos de caramel fin si fistic crocant, pentru un final de masa cu adevarat memorabil. Este un desert simplu, dar elegant. Crema vanilata, usoara si catifelata, galustele din albus fierte incet si acea combinatie dulce-sarata din caramelul de casa… Totul se imbina perfect intr-o farfurie care pare complicata, dar se face mai usor decat pare.

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INGREDIENTE (pentru 4 portii)

Pentru laptele de pasare:

• 450 ml lapte
• 6 oua
• 100 grame zahar (70 grame pentru crema + 30 grame pentru albusuri)
• Vanilie (extract sau baton)
• Un praf de sare

Pentru caramel:

• 125 g zahar brun
• 100 ml smantana dulce (lichida, pentru frisca)
• 15 grame unt
• 15 ml apa
• 1 lingurita suc de lamaie

Pentru decor:

• Fistic tocat

Separam ouale. Intr-un bol, mixam galbenusurile cu 70 grame zahar, un praf de sare si vanilie pana cand obtinem o crema deschisa la culoare. Turnam laptele peste acest amestec, amestecam bine si punem totul pe foc mic. Gatim amestecul amestecand constant pana cand capata o consistenta usor legata, de sos (nu trebuie sa fiarba!). Lasam la racit.

Separat, batem albusurile spuma tare cu un praf de sare si 30 grame zahar pana cand obtinem o bezea lucioasa, stabila. Punem o oala cu apa la fiert si formam „galuste” cu o lingura, pe care le fierbem usor, cate 2-3 minute pe fiecare parte. Le scoatem pe hartie absorbanta, apoi le lasam sa se raceasca.

Dupa 3-4 minute, asezam galustele in sosul de lapte vanilat.

Pentru sosul caramel, Punem zaharul brun si apa intr-o craticioara si lasam la foc mic pana cand se transforma intr-un caramel auriu inchis. Adaugam untul, apoi smantana dulce si sucul de lamaie. Fierbem la foc mic 2-3 minute pana cand se leaga intr-un sos fin, dens si lucios.

Asezam cu grija galustele in boluri sau farfurii adanci, turnam crema vanilata in jurul lor, stropim cu sosul de caramel si presaram fistic tocat pentru un contrast crocant si o nota moderna.

Detaliile video ale retetei:

Daca v-a placut reteta de Lapte de pasare cu sos de caramel, va invit sa incercati si:

English version

Floating Islands with Caramel Sauce

Floating Islands with Caramel Sauce – a childhood dessert, all grown up and delightfully decadent! Some desserts take you straight back to childhood – no explanation needed. Floating islands (a.k.a. „Lapte de pasăre”) is one of those. But today, we’re giving it a modern twist: a silky caramel sauce and a sprinkle of crunchy pistachios for a truly unforgettable finish. This dessert is simple, yet elegant. The light, vanilla-infused custard, the gently poached meringue „islands”, and that sweet-salty homemade caramel come together in perfect harmony. It might look fancy, but it’s easier to make than it seems.

INGREDIENTS (for 4 servings)

For the floating islands:

• 450 ml milk
• 6 eggs
• 100 grams sugar (70 grams for the custard + 30 grams for the meringue)
• Vanilla extract or 1 vanilla pod
• A pinch of salt

For the caramel sauce:

• 125 grams brown sugar
• 100 ml heavy cream (liquid, for whipping)
• 15 grams butter
• 15 ml water
• 1 tsp lemon juice

For topping:

• Chopped pistachios

Separate the eggs. In a bowl, whisk the yolks with 70 grams sugar, a pinch of salt, and vanilla until pale and creamy. Gently heat the milk and gradually pour it over the egg mixture, stirring constantly. Cook on low heat, stirring continuously, until the custard thickens slightly into a sauce-like consistency. Do not boil. Set aside to cool.

In a separate bowl, beat the egg whites with a pinch of salt and 30 grams sugar until stiff, glossy peaks form. Bring a pot of water to a gentle simmer. Using a spoon, shape the meringue into “islands” and poach them for 2–3 minutes on each side. Remove onto a paper towel to drain, then let cool for a few minutes.

Gently place the meringue islands into the vanilla custard.

For the caramel sauce: Combine the brown sugar and water in a small saucepan and heat over low heat until it turns a deep golden caramel. Add the butter, then the heavy cream and lemon juice. Simmer for 2–3 minutes until thickened and glossy.

To serve, gently place the islands in bowls or deep plates, pour the vanilla custard around them, drizzle with caramel sauce, and sprinkle with chopped pistachios for a crunchy, modern finish.

Serve with love and enjoy with family or friends.

If you enjoyed this Floating Islands with Caramel Sauce, we also recommend trying Romanian Cheese Dumplings, Milk Rice Pudding or Strudel with Apples and Vanilla Ice Cream.

ENJOY OUR RIDE!

• Tigaie picanta cu calamari si creveti
• Oua en cocotte cu mozzarella si smantana
• Paste cu prosciutto si smochine
• Prajitura cu smochine si iaurt
• Kasho Mosaico Urbano – gust, cocktailuri si cea mai frumoasa terasa din Brasov