To prepare a delicious caramel cream, the first step is to caramelize the sugar. In a 2-liter metal pot, add the sugar and place it over medium heat. It is essential to stir it constantly to prevent the formation of crystals. When the sugar starts to melt and turns golden in color, we need to be very careful. If it darkens too much, the cream will take on a bitter taste, so it is recommended to stop before it becomes too dark. Once the sugar is evenly caramelized, carefully pour the caramel into the pot, covering both the bottom and the sides. It is important to do this quickly, as the caramel hardens quickly. We then let the pot cool completely.
While waiting for the caramel to cool, we can start preparing the cream mixture. In a large bowl, beat the eggs with the sugar for 2-3 minutes until we obtain a frothy and homogeneous mixture. Then we add the vanilla essence and grated lemon zest, which will give a special aroma to the preparation. After well combining the ingredients, pour the milk into the egg and sugar mixture, gently stirring to ensure everything is well combined. It is important to strain the mixture into the pot with caramel to achieve a smooth texture without lumps.
The next step is to prepare a high-sided tray in which we will bake the cream. Place the pot with the caramel cream in the center of the tray and add cold water around it, up to halfway up the tray. This will help the cream bake evenly, preventing it from drying out. With all preparations completed, we place the tray in the preheated oven at 180 degrees Celsius. The cream will need about 45 minutes to bake. It is ready when the edges pull away slightly from the pot, while the center remains a bit soft.
After removing the cream from the oven, let it cool to room temperature, then refrigerate for a few hours, ideally overnight. This resting time allows the flavors to meld and the texture to become perfect. When ready to serve, carefully invert the cream onto a platter so that the caramel on the sides melts slightly and forms a delicious sauce. Now you are ready to enjoy a portion of caramel cream, an elegant and refined dessert, perfect for any occasion. Enjoy your meal!
While waiting for the caramel to cool, we can start preparing the cream mixture. In a large bowl, beat the eggs with the sugar for 2-3 minutes until we obtain a frothy and homogeneous mixture. Then we add the vanilla essence and grated lemon zest, which will give a special aroma to the preparation. After well combining the ingredients, pour the milk into the egg and sugar mixture, gently stirring to ensure everything is well combined. It is important to strain the mixture into the pot with caramel to achieve a smooth texture without lumps.
The next step is to prepare a high-sided tray in which we will bake the cream. Place the pot with the caramel cream in the center of the tray and add cold water around it, up to halfway up the tray. This will help the cream bake evenly, preventing it from drying out. With all preparations completed, we place the tray in the preheated oven at 180 degrees Celsius. The cream will need about 45 minutes to bake. It is ready when the edges pull away slightly from the pot, while the center remains a bit soft.
After removing the cream from the oven, let it cool to room temperature, then refrigerate for a few hours, ideally overnight. This resting time allows the flavors to meld and the texture to become perfect. When ready to serve, carefully invert the cream onto a platter so that the caramel on the sides melts slightly and forms a delicious sauce. Now you are ready to enjoy a portion of caramel cream, an elegant and refined dessert, perfect for any occasion. Enjoy your meal!
Ingredients
8 eggs, 1 liter of milk, 150 g sugar for caramel, 200 g sugar for cream, vanilla essence, grated lemon zest