Burnt Sugar Cream II

Name: Burnt Sugar Cream II
Ingredients: 500 ml milk; 5 eggs; 6 tbsp sugar; bourbon vanilla sugar; a pinch of salt; sugar for caramel

Desert - Burnt Sugar Cream II by Pamela N. - Recipia

To prepare a refined and delicious dessert, we will start by melting the sugar in a saucepan over medium heat. It is important to stir constantly to avoid the formation of lumps and burning the sugar. When the sugar begins to melt, the color will gradually change to a shiny amber. Once we have achieved a uniform color, we will carefully pour this caramel into the prepared molds, ensuring that we evenly cover the bottom of them. This step will give our dessert a sweet-sour note and an artistic appearance. Next, we will take care of the main composition. In a large bowl, we add the eggs, sugar, and bourbon vanilla sugar, which will add an intense and sophisticated aroma. Using an electric mixer, we will beat the ingredients for a few minutes until the sugar completely dissolves and the mixture becomes homogeneous and fluffy. It is essential to ensure that no sugar crystals remain, to achieve a fine dessert. After obtaining a homogeneous mixture, we gradually add the milk, continuing to mix well. The milk should be at room temperature to incorporate better into the mixture. Once we finish adding the milk, we will obtain a liquid but creamy composition that will turn our dessert into a true delicacy. Now it is time to pour the mixture into the prepared molds over the already solidified caramel. We place the molds in a deep tray in which we have poured hot water, being careful that the water reaches halfway up the molds. This process is called "bain-marie" and helps to bake the dessert evenly, preventing it from burning. We place the tray in the preheated oven at 160 degrees Celsius and let it bake for about 45-60 minutes, or until the mixture is well set. A tested trick is to insert a toothpick in the center; if it comes out clean, the dessert is ready. After the baking time is finished, we remove the tray from the oven and let the molds cool to room temperature. Then, we put them in the refrigerator for a few hours, or ideally, overnight. When we are ready to serve, we carefully turn each mold onto a platter, letting the caramel drip over the top. This dessert can also be prepared in a large form, being perfect for festive occasions or gatherings with friends. Enjoy every bite of this delicate and refined dessert!

Ingredients

500 ml milk
5 eggs
6 tbsp sugar
bourbon vanilla sugar
a pinch of salt
sugar for caramel

Burnt Sugar Cream II

Ingredients

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