Burnt sugar cream with sponge cake

Burnt sugar cream with base: A classic delight with a modern twist

Who hasn’t dreamed of a dessert that perfectly combines the smooth texture of a delicate cream with the intense flavor of caramel? Burnt sugar cream with base is such a dessert, a recipe that blends tradition and innovation, offering an unforgettable culinary experience. This dessert can be considered a favorite among many and is ideal for any occasion, from festive meals to informal gatherings with friends.

Total preparation time: 1 hour and 30 minutes (including cooling time)
Number of servings: 8-10

Nutritional information per serving (estimated):
- Calories: 220
- Protein: 6 g
- Fat: 8 g
- Carbohydrates: 32 g

Required ingredients:

*For the base:*
- 5 eggs
- 6 heaping tablespoons of flour
- 6 tablespoons of sugar
- 2 tablespoons of water
- 1 packet of baking powder
- Vanilla essence

*For the burnt sugar cream:*
- 1 liter of milk
- 5 eggs
- 4 tablespoons of sugar
- 1 packet of Bourbon vanilla sugar

*For caramelizing:*
- 3-4 tablespoons of sugar

Step by step: Preparation

1. Caramelizing the sugar:
Start by preparing the caramel. Take a heat-resistant dish and add the sugar for caramelizing. Add a few drops of water (about 1-2 tablespoons) and place the dish on low heat. It is best to use a heavy-bottomed dish for even heat distribution. The caramel needs attention – stir gently from time to time, but not too much to avoid crystallization. When the sugar turns a deep golden color, swirl the dish to coat its sides. Be careful, as the caramel can become bitter if left on the heat too long. Once ready, let it cool and harden.

2. Preparing the base:
In a bowl, beat the 5 egg yolks together with 2 tablespoons of water, 6 tablespoons of sugar, and the vanilla essence using a mixer. Beat for 3-4 minutes until the mixture becomes frothy and light in color. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the flour mixed with baking powder to the egg yolk mixture, gently folding, then incorporate the beaten egg whites in two batches. Use a spatula and mix carefully, from side to side, to retain the air in the egg whites.

3. Preparing the cream:
In another bowl, mix the 5 eggs with 4 tablespoons of sugar and the vanilla sugar until the mixture becomes frothy and doubles in volume. Then, gently add the milk, stirring constantly to avoid curdling the eggs. The mixture should be smooth and fine.

4. Assembling the dessert:
Carefully pour the burnt sugar cream over the hardened caramel in the heat-resistant dish. Then, add the base on top of the cream, making sure it is evenly distributed. This layer of base will rise during baking, while the cream will remain underneath, creating a pleasant visual effect.

5. Baking:
Preheat the oven to 170 degrees Celsius. Place the dish in a larger tray filled with hot water (to create a bain-marie), and bake for about 1 hour. Check the base with a toothpick – if it comes out clean, the dessert is ready. You will notice that the cream will jiggle slightly, but don’t worry, this is normal.

6. Cooling and serving:
Once baked, remove the dish from the oven and let it cool to room temperature. After it has cooled, cover it with a plate and carefully flip it over so that it is upside down. Let it chill for a few hours or, ideally, until the next day. This waiting period will intensify the flavors and help set the texture.

Serving suggestions:
The dessert can be served plain, but you can add a dollop of fresh whipped cream or some berries for a contrast of flavors. An interesting idea is to serve the burnt sugar cream with a fruit sauce or vanilla ice cream to complete the tasting experience.

Useful tips:
- Using a quality mixer will ensure an airy and even mixture.
- You can experiment with flavors by adding a bit of cinnamon or nutmeg to the burnt sugar cream.
- If you want a healthier version, you can replace some of the sugar with natural sweeteners, but make sure to respect the correct proportions.

Frequently asked questions:
1. Can burnt sugar cream with base be made without eggs?
Yes, you can use egg substitutes like applesauce or tofu to create a vegan version.

2. How long can the dessert be stored?
Burnt sugar cream keeps well in the fridge for 3-4 days, but it is best served fresh.

3. Can I replace the milk with another ingredient?
Yes, you can use almond milk or coconut milk for a more flavorful and dairy-free option.

4. How can I achieve better caramel?
Make sure to use a clean dish, free of water or oil, to avoid crystallizing the sugar. Also, do not stir the caramel once it starts melting.

This dessert is more than just a simple recipe; it is an experience that brings back memories of moments spent with loved ones. Enjoy your meal!