Cream Caramel
6 servings
30 minutes
Crème caramel is an exquisite dessert from Spanish cuisine that has captured the hearts of gourmets worldwide. Its history dates back centuries and resembles French flan but has its own unique character. The delicate texture made from milk, cream, and eggs offers a velvety sweetness, while the caramel layer adds a subtle bitterness, creating a harmonious balance of flavors. This dessert is perfect as a dinner finale, paired with a cup of strong coffee or a glass of dessert wine. Crème caramel is served chilled; its silky consistency melts in the mouth, leaving a caramel aftertaste. The art of making it requires patience, but the result is delightful: true enjoyment in every bite!
1
Preheat the oven to 200 degrees. Pour the milk and cream into a pot and slowly bring to a boil.
- Milk: 250 ml
- Cream 35%: 250 ml
2
Place 375 grams of sugar in a pan and cook over medium heat for 8-10 minutes, stirring occasionally, until the sugar dissolves and turns golden. Break up any lumps with a wooden spoon. Pour the caramel into six 125 ml heatproof molds.
- Cane sugar: 465 g
3
Mix vanilla, eggs, and the remaining sugar. Remove the milk and cream from heat and gradually add the egg mixture. Whisk well.
- Vanilla extract: 1 teaspoon
- Chicken egg: 4 pieces
- Cane sugar: 465 g
4
Pour the mixture into molds. Place on a deep baking tray and pour boiling water to half cover the molds. Bake for 20 minutes. Invert the dessert onto plates and serve.
- Milk: 250 ml
- Cream 35%: 250 ml
- Chicken egg: 4 pieces
- Vanilla extract: 1 teaspoon