Burnt Sugar Cream

In a 2-liter pot, the process of caramelizing sugar begins, an essential step to achieve a dessert with an unforgettable taste. It is important to use good quality sugar, which will melt evenly. You can observe how the sugar gradually transforms, becoming a golden liquid mass, but you must be careful, as if you leave it on the heat too long, it will take on a bitter taste. When you notice a fine foam forming on the surface, it is the ideal moment to remove the pot from the heat.

After the sugar has caramelized, carefully take the pot or mold and tilt it slightly, to ensure that the burnt sugar will distribute evenly on its walls, up to halfway. This step will not only give an attractive appearance to the dessert but will also add a delicious taste. Once this stage is complete, let the pot cool completely, so the caramel can harden.

In a larger bowl, about 2 liters, add the whole eggs, sugar, and vanilla sugar. Using a mixer, beat these ingredients for 1-2 minutes until you achieve a frothy mixture. It is important to pay attention to this step, as the air incorporated into the mixture will help achieve a fine texture. After you have obtained the foam, gradually add the cold milk, continuing to mix to ensure perfect homogenization.

The resulting composition is carefully poured into the pot lined with burnt sugar, being careful not to disturb it too much. Afterwards, place the pot in a larger tray, in which you have put warm water. It is essential that the water is hot but not boiling, as boiling could cause the mixture to curdle. Every 15 minutes, check the water in the tray and, if necessary, add cold water to maintain a constant temperature.

The dessert is placed in the preheated oven at medium heat and left to bake for 50-60 minutes. It will be ready when you observe that it has set, but do not forget to also rely on the pleasant smell that will start to spread throughout the kitchen. After baking, remove the pot from the oven and let it cool to room temperature. Once cooled, place it in the refrigerator to harden even more, preferably overnight. The next day, when you take the dessert out of the refrigerator, you will have a creamy delicacy, with a fine texture and a sweet-sour caramel taste, perfect to be enjoyed on any occasion.