Caramel Cream
A magnificent dessert! A very tasty, delicate and aromatic treat! It resembles crème brûlée in appearance, however it is easier to prepare and has a lighter texture. Instead of individual portions, you can use one large baking pan and then cut the finished dish into pieces. Cream can be omitted (leaving only 300 ml of milk), but with it the texture will be softer.
- Total cooking time
- not set
- Number of servings
- 4
- Recipe difficulty
- 3 / 5
Ingredients
for 4 servings
- sugar 150 g
- water 50 ml
- heavy cream 33% 100 ml
- milk 300 ml
- egg + 2 yolks 1
- sugar 100 g
- vanilla bean
- butter
Instructions
Step 1 of 12
Grease the molds with butter.
Step 2 of 12
Pour sugar into a saucepan and place on the stove.
Step 3 of 12
Melt until the sugar is completely dissolved.
Step 4 of 12
Add 50 ml of boiling water and stir.
Step 5 of 12
Distribute the finished caramel into the molds (in a layer of 0.5–1 cm).
Step 6 of 12
Mix milk with cream, place over heat and add vanilla sugar (or a vanilla bean). Heat almost to boiling, without letting it boil. Remove the vanilla bean.
Step 7 of 12
Combine sugar with eggs and stir.
Step 8 of 12
Slowly pour the milk-cream mixture into the egg and sugar mixture. Stir.
Step 9 of 12
Pour the cream mixture into the molds over the caramel layer.
Step 10 of 12
Place the molds in a baking pan.
Step 11 of 12
Fill with hot water up to half the height of the molds. Place in the oven. Bake at 160 degrees for 40–45 minutes. Cool and refrigerate for 4–6 hours.
Step 12 of 12
Turn the finished dessert onto plates.