The recipe for small pots of Carambar cream.
We date very precisely the birth of Carambar, January 2, 1954, in Marcq en Bareuil. It is a product born from an admirable marketing idea.
Its recipe is a mixture of caramel and cocoa, with a hint of salt.
Its first name is "Caram'bar", which will become "Carambar" in 1984.
The name "carambar" comes from the contraction of "caramel" and "bar". Today, 820 Carambars are produced every minute in the Marcq-en-Bareuil factory.
The jokes arrive in 1969:
- What is the height of the bowler? lose the ball
- Which superhero plays the best baseball? bat man
- What is the female of the hamster? amsterdam
You can make many recipes based on Carambar (baked apple, Carambar cream, mousse, cake, etc.).
The recipe for small pots of Carambar cream Ingredients :
- 10 Carambars
- 3 eggs
- 50 g of brown sugar
- 25 cl of liquid cream
- 25 cl of milk
1 - Heat the cream and the milk and melt the carambars.
2 - Whisk the brown sugar and eggs vigorously.
3 - Pour the milk and cream on top, mixing well.
4 - Pour into small jars and bake for 45 minutes in a bain-marie at 150°C
