English Creme Caramel
4 servings
75 minutes
English crème caramel is an exquisite dessert of European cuisine that combines the tenderness of custard with the rich aroma of caramel. Its origins are linked to classic French and English culinary traditions where caramel sauces and puddings were particularly popular. The cream has a velvety texture, a light vanilla scent, and a subtle sweetness complemented by the pleasant bitterness of caramel. It is best served chilled when the caramel sauce evenly soaks into the dessert, creating a harmony of flavors. It pairs perfectly with a cup of strong black coffee or fresh berries. This cream embodies elegance and simplicity, where just a few ingredients transform into a refined treat worthy of the finest restaurants. One spoonful transports you to the atmosphere of old English tea rooms that cherished true gastronomic pleasures.
1
Stage one is caramel. You will need 90 grams of sugar (slightly less than half a cup), 5 tablespoons of cold water, and a teaspoon of lemon juice. Place in a small saucepan with a thick bottom and cook the syrup over medium heat until it takes on a light coffee color. Just don't overcook it, it may taste bitter!
- Sugar: 90 g
- Lemon juice: 1 teaspoon
2
The finished caramel should be poured into a mold — any container with a volume of about 600 ml with a flat bottom and straight walls that can be placed in the oven. After pouring, tilt the mold and rotate it so that the caramel coats the walls and bottom in a thin layer. You need to act quickly, and the mold should be dry and warm; otherwise, you will end up with a solid mess instead of walls in the caramel. To avoid disappointment, you can initially prepare the caramel directly in the mold and carefully pour out the excess over the edge.
3
The second stage is English cream. 2 eggs, 2 yolks, 2 teaspoons of powdered sugar, a pinch of vanillin (ideally 0.5 teaspoon of vanilla extract, but I am a realist), 300 ml of milk, and a pinch of salt.
- Chicken egg: 2 pieces
- Egg yolk: 2 pieces
- Powdered sugar: 2 teaspoons
- Vanillin: pinch
- Milk: 300 ml
4
Mix eggs, yolks, powdered sugar, salt, and vanillin in a bowl until a smooth cream, continuously stirring, pour in hot, almost boiling milk and... that's it! Ready.
5
Strain the cream into a mold, cover with foil or baking paper, place in a large bowl with warm water (the water should cover the mold about 2/3), put in the oven at 170–180 degrees and bake for about an hour.
6
Stage three - serving. After an hour, take the cream out of the oven, check for readiness - the knife should come out of the cream dry and clean - I have never had it turn out otherwise. Let it cool slightly, run a knife around the edge of the mold, and the cream will easily flip onto the plate. If it doesn't want to come out voluntarily, first gently pull the edges with your hands.
7
The caramel will melt, forming a cute and very tasty sauce puddle on the plate.