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"charlot" syrup
1 serving
The first way: sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4- 5 minutes to a temperature of 104 - 105 ° C. The finished syrup is filtered and cooled in summer to a temperature of 20 - 22 ° C, in winter - to 28 - 30 ° C.
The first way: sugar, eggs and milk are thoroughly mixed and brought to a boil with constant stirring. The syrup is boiled for 4- 5 minutes to a temperature of 104 - 105 ° C. The finished syrup is filtered and cooled in summer to a temperature of 20 - 22 ° C, in winter - to 28 - 30 ° C.
sugar - 630 g, milk - 420 g, eggs - 2.8 pcs.
