Burnt sugar cream

Crème caramel: a classic and refined delight

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 10

The history of Crème caramel is fascinating, with deep roots in culinary traditions. This dessert was created out of a desire to transform simple ingredients into something truly special. Today, it is widespread around the world, symbolizing traditional sweetness. Whether served on special occasions or during ordinary evenings, Crème caramel always brings a smile to the faces of loved ones.

Essential ingredients:
- 10 eggs (ideally at room temperature)
- 20 tablespoons of granulated sugar (preferably high quality)
- 1 liter of milk (whole milk provides a richer texture)
- 3 packets of vanilla sugar (or 3 tablespoons of vanilla-flavored sugar)
- 1 essence of vanilla (for an extra hint of flavor)
- 1 tablespoon of cornstarch (to stabilize the cream)

Step by step for a perfect crème:

1. Boiling the milk: Start by placing the milk in a large saucepan over medium heat. It is important to heat it slowly, being careful not to let it boil too hard. Once the milk is warm, you can proceed to the next step.

2. Caramelizing the sugar: In another saucepan, add the 10 tablespoons of granulated sugar. Place the saucepan over medium heat and stir constantly to avoid burning the sugar. When it turns amber and has a smooth consistency, remove the saucepan from the heat. At this step, you need to act quickly: swirl the saucepan to evenly coat the walls with caramel. Let it cool slightly.

3. Preparing the egg mixture: In a large bowl, beat the eggs with the remaining 10 tablespoons of granulated sugar, vanilla sugar, vanilla essence, and cornstarch. Use an electric mixer to achieve a smooth and frothy mixture.

4. Combining the ingredients: Once the milk has cooled slightly, gradually pour it into the egg mixture, stirring continuously. This will help prevent the eggs from coagulating.

5. Pouring the mixture into the saucepan: Carefully pour the obtained mixture into the saucepan lined with caramel. Make sure no air bubbles form in the mixture.

6. Baking in the oven: Preheat the oven to 180°C. Place the saucepan with the crème in a larger tray filled with hot water (bain-marie). This trick helps with even baking and prevents the crème from cracking. Bake the crème for about 60 minutes or until set.

7. Cooling: Once the crème is baked, let it cool to room temperature, then refrigerate for 3-4 hours. This step is essential for achieving a creamy and delicate texture.

8. Serving: When the crème has cooled well, you can turn it out onto a platter. If you want to add a decorative element, melt 2 tablespoons of sugar in a small saucepan until it becomes caramel and pour it onto food wrap. Once it hardens, you can fold it and use it as decoration. Serve the crème with a dollop of whipped cream for an extra touch of flavor.

Useful tips:
- Make sure the eggs and milk are at room temperature for a better emulsion.
- You can add additional flavors, such as lemon or orange zest, to personalize the taste.

Frequently asked questions:

1. Can I use skim milk?
- While skim milk can be used, the crème will have a less rich texture. We recommend whole milk for the best results.

2. How can I tell if the crème is ready?
- The crème is ready when it is firm but slightly trembling in the middle. You can do the knife test; if it comes out clean, the crème is baked.

3. Can I add other ingredients?
- Of course! You can experiment with cocoa for a chocolate version or coffee for a deeper flavor.

Delicious combinations:
Crème caramel pairs wonderfully with a sweet wine or a strong espresso. You can also serve it alongside cookies or pastries for a complete dessert.

I hope you found this recipe captivating and easy to follow! Creativity in the kitchen is key, so don't hesitate to add your personal touch to this classic recipe. Enjoy your meal!