Burnt sugar cream

Name: Burnt sugar cream - Zaraza P.
Ingredients: 600 ml milk; 5 eggs; 400 g sugar

Dessert - Burnt sugar cream by Zaraza P. - Recipia

The first time I made caramel cream using this recipe, I noticed how quickly it disappears from the fridge. I prefer it on days when I need a simple dessert without much hassle. The caramelized sugar, the mixture of eggs and milk, all baked in the oven, and it's ready. I usually prepare it in the evening so I can wait for it to cool properly. Quick info Total time: about 4 hours (includes cooling) Preparation time: 10 minutes Baking time: 30-40 minutes Servings: 6 Difficulty: easy Recipe type: classic dessert Ingredients 600 ml milk 5 eggs 400 g sugar (100 g for caramel, 300 g for the mixture) Optional: whipped cream for serving Preparation method 1. Put 100 g of sugar in a small saucepan and heat over medium heat, stirring occasionally, until it melts and turns golden. Once the sugar is caramelized, pour it directly into the baking dish or the saucepan you used, if it's oven-safe. Tilt the dish and swirl it to coat the walls with caramel. Work quickly, as the caramel hardens fast. 2. Crack the eggs into a bowl and beat them with a fork, like for an omelet. Add the remaining 300 g of sugar and mix until well combined. 3. Start pouring in the milk slowly while gently stirring. In the end, you should have a liquid mixture without lumps of egg or sugar. 4. Pour the mixture over the caramel in the dish. 5. Place the dish in the preheated oven at 170-180°C. Bake for 30-40 minutes. The cream will set slightly and develop a very thin crust on top. 6. Remove the dish from the oven and let it cool at room temperature. For the best texture, move it to the fridge and let it chill for at least 3-4 hours, ideally overnight. Why I make this recipe often It's one of the simplest egg and milk desserts I know, and the ingredients are always at hand. It keeps well, especially if you let it rest in the fridge from one day to the next. I love it because I don't have to invent anything, and it turns out the same every time. Tips and variations Tips If you use a ceramic baking dish, transfer the caramel immediately, as it hardens upon contact with the cold walls. When pouring the egg mixture over the caramel, do not pour it all at once, to avoid mixing the layers. Let the cream sit in the fridge for at least a few hours; otherwise, it won't turn out nicely from the dish. If you have patience, portion the cream the next day when the caramel at the bottom is completely melted into syrup. Substitutions Milk can be whole or semi-skimmed. I do not recommend plant-based options for texture, but if you have no other choice, you can try soy milk. Variations You can make individual portions in smaller molds, but be careful to adjust the baking time (reduce to 20-25 minutes). For an extra flavor, add a little grated lemon zest or vanilla essence to the milk and egg mixture. Serving ideas It is best enjoyed cold, plain, or with a little whipped cream on top. It also pairs well with fresh fruits if you want to temper the sweetness. Frequently asked questions Can I use brown sugar for the caramel? Yes, but the caramel will be darker and have a slightly different, stronger flavor. How do I remove the cream from the dish without breaking it? After it has cooled well, run a thin knife around the edge of the dish, cover with a plate, and quickly invert it. If it doesn't release, place the dish in warm water for a few seconds. Is it normal for it to be liquid in the middle after baking? The cream should be set but slightly wobbly in the middle when you take it out. It will stabilize completely after cooling in the fridge. Do I need to use a special dish for caramel cream? It's not mandatory. You can use any heat-resistant dish, including the pot in which you caramelized the sugar. Nutritional values Estimate for one serving (out of 6): Calories: approximately 320 kcal Protein: 6-7 g Carbohydrates: 55 g Fat: 7-8 g The calories mainly come from sugar and milk. The eggs also contribute some protein. Storage and reheating It can be stored in the fridge, covered, for up to 4 days. No reheating is necessary; caramel cream is served cold. If you want to serve it immediately after taking it out of the fridge, let it sit at room temperature for a few minutes for a more liquid caramel.

Burnt sugar cream

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