Baked milk in caramel
4 servings
70 minutes
Baked milk in caramel is a refined dessert that combines the tenderness of a milky texture with the rich sweetness of caramel. Its roots trace back to the traditions of European pastry schools, where caramelization was used to add depth of flavor to dishes. In this recipe, the milk base, light and airy thanks to whipped egg whites, contrasts with a thick caramel shell, creating a harmonious balance of sweetness and creaminess. The dish is perfect for festive occasions and can be served with berries or fruit sauce for added freshness and a hint of tartness. Baking in a water bath keeps the dessert's texture tender while the caramel becomes soft and flowing. Baked milk in caramel is true gastronomic magic that reveals new facets of dairy desserts.
1
To make caramel, heat a pan over medium heat, add 130 grams of sugar, and gradually sprinkle in the juice from half a lemon along with a couple of tablespoons of water. Without stirring with a spoon, just tilt the pan, and wait for transparent caramel to form (slightly reduce the heat midway). Heat 40 ml of water and slowly stir it into the sugar; a thick but flowing caramel should form.
- Sugar: 230 g
- Lemon: 2 pieces
- Salt: pinch
2
Use a culinary brush to coat the mold with a hole in the middle thickly with caramel.
3
Mix flour and milk in a saucepan, bring to a boil. Cook for five minutes on low heat, stirring. At the end, add 50 grams of sugar and butter. Remove from heat, add egg yolks while stirring.
- Wheat flour: 60 g
- Whole milk: 0.5 l
- Sugar: 230 g
- Butter: 60 g
- Chicken egg: 4 pieces
4
Whip the egg whites with salt. When they foam up, add the remaining sugar and whip to soft peaks.
- Salt: pinch
- Sugar: 230 g
5
Gently fold the whipped egg whites into the milk mixture using a spatula, moving from bottom to top. Transfer the mixture to a mold with caramel and place it in a pan with water reaching halfway up the mold.
6
Place in an oven preheated to 180 degrees for forty minutes. Then turn off the heat, slightly open the door, and leave for another fifteen minutes. Remove and after fifteen minutes turn onto a plate. Once cooled, cut into portions and serve with berries and berry sauce.
