Burnt sugar cream: a classic, simple yet exceptionally refined dessert that combines the delicious taste of caramel with the velvety texture of cream. I invite you to venture into preparing this recipe, specially adapted for two servings. Even if your husband is a fan of burnt sugar cream cake, while Alex is not too thrilled about this combination, you can surprise them with a personalized version that will turn every bite into a true pleasure.
Preparation time: 15 minutes
Baking time: 60 minutes
Total time: 75 minutes
Number of servings: 2
Ingredients:
- 3 large eggs
- 300 ml milk (you can opt for whole milk for a richer cream or 1% milk for a lighter version)
- 1/2 cup sugar (approximately 100 g; I used a regular coffee cup)
- 1 cup sugar for caramel (approximately 200 g)
- 1 teaspoon vanilla or rum essence (for an extra flavor)
Preparation:
1. Caramelizing the sugar: Start by preparing the caramel. Pour 1 cup of sugar into a small saucepan over medium heat. Stir slowly and carefully until the sugar begins to melt and turns golden. It is very important not to let the caramel burn, as it becomes bitter. Once you achieve a fluid consistency and a golden color, evenly divide the caramel into the two ceramic dishes, swirling each dish to coat the walls with a thin layer of caramel.
2. Preparing the cream: In a medium bowl, crack the 3 eggs and add 1/2 cup of sugar. Use a mixer or whisk to beat the eggs with the sugar until the mixture becomes frothy and light yellow. Add the warm milk (not hot) and the vanilla or rum essence. Continue mixing until everything is well incorporated.
3. Filling the dishes: Carefully pour the egg and milk mixture into the ceramic dishes over the already formed caramel.
4. Water bath: Preheat the oven to 160°C. Place the two ceramic dishes in a deep tray and fill the tray with hot water halfway up the sides of the dishes. This step will help the cream bake evenly, achieving a velvety texture.
5. Baking: Place the tray in the oven and let it bake for 60 minutes. Check if the cream is ready: it should be firm but slightly wobbly in the middle.
6. Cooling and serving: Once the cream is ready, remove it from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours or ideally overnight.
7. Finishing: When you are ready to serve the burnt sugar cream, use a knife to detach the edges from the sides of the dishes. Place a plate on top of each dish and invert, allowing the caramel to flow beautifully on top.
Suggestions and variations:
- For an extra flavor: you can add a few drops of orange or lemon essence to the egg and milk mixture to add a fruity note.
- Serving: Garnish with fresh fruits, such as raspberries or strawberries, for a delicious contrast between the sweet cream and the acidity of the fruits.
- For a gourmet version: Instead of vanilla essence, experiment with almond extract or add a pinch of cinnamon to the egg mixture for a warm and comforting aroma.
Nutritional benefits:
This burnt sugar cream is a good source of protein, thanks to the eggs, and also of calcium, due to the milk. However, remember that it is a sweet dessert, so moderation is key.
Frequently asked questions:
- Can I use plant-based milk? Yes, you can replace the milk with a plant-based alternative, such as almond or coconut milk, taking care to adjust the sugar amount, as some types of plant-based milk may already be sweetened.
- How can I tell if the cream is ready? A simple method is to insert a knife in the middle of the cream; if it comes out clean, the cream is ready.
- Can I make the cream a day in advance? Yes, this recipe is ideal for being prepared a day in advance, and the flavor will improve as it cools.
Now that you have this easy and delicious burnt sugar cream recipe, all that's left is to enjoy every word and every bite! This elegant dessert will turn any meal into a special occasion. Enjoy!
Preparation time: 15 minutes
Baking time: 60 minutes
Total time: 75 minutes
Number of servings: 2
Ingredients:
- 3 large eggs
- 300 ml milk (you can opt for whole milk for a richer cream or 1% milk for a lighter version)
- 1/2 cup sugar (approximately 100 g; I used a regular coffee cup)
- 1 cup sugar for caramel (approximately 200 g)
- 1 teaspoon vanilla or rum essence (for an extra flavor)
Preparation:
1. Caramelizing the sugar: Start by preparing the caramel. Pour 1 cup of sugar into a small saucepan over medium heat. Stir slowly and carefully until the sugar begins to melt and turns golden. It is very important not to let the caramel burn, as it becomes bitter. Once you achieve a fluid consistency and a golden color, evenly divide the caramel into the two ceramic dishes, swirling each dish to coat the walls with a thin layer of caramel.
2. Preparing the cream: In a medium bowl, crack the 3 eggs and add 1/2 cup of sugar. Use a mixer or whisk to beat the eggs with the sugar until the mixture becomes frothy and light yellow. Add the warm milk (not hot) and the vanilla or rum essence. Continue mixing until everything is well incorporated.
3. Filling the dishes: Carefully pour the egg and milk mixture into the ceramic dishes over the already formed caramel.
4. Water bath: Preheat the oven to 160°C. Place the two ceramic dishes in a deep tray and fill the tray with hot water halfway up the sides of the dishes. This step will help the cream bake evenly, achieving a velvety texture.
5. Baking: Place the tray in the oven and let it bake for 60 minutes. Check if the cream is ready: it should be firm but slightly wobbly in the middle.
6. Cooling and serving: Once the cream is ready, remove it from the oven and let it cool to room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours or ideally overnight.
7. Finishing: When you are ready to serve the burnt sugar cream, use a knife to detach the edges from the sides of the dishes. Place a plate on top of each dish and invert, allowing the caramel to flow beautifully on top.
Suggestions and variations:
- For an extra flavor: you can add a few drops of orange or lemon essence to the egg and milk mixture to add a fruity note.
- Serving: Garnish with fresh fruits, such as raspberries or strawberries, for a delicious contrast between the sweet cream and the acidity of the fruits.
- For a gourmet version: Instead of vanilla essence, experiment with almond extract or add a pinch of cinnamon to the egg mixture for a warm and comforting aroma.
Nutritional benefits:
This burnt sugar cream is a good source of protein, thanks to the eggs, and also of calcium, due to the milk. However, remember that it is a sweet dessert, so moderation is key.
Frequently asked questions:
- Can I use plant-based milk? Yes, you can replace the milk with a plant-based alternative, such as almond or coconut milk, taking care to adjust the sugar amount, as some types of plant-based milk may already be sweetened.
- How can I tell if the cream is ready? A simple method is to insert a knife in the middle of the cream; if it comes out clean, the cream is ready.
- Can I make the cream a day in advance? Yes, this recipe is ideal for being prepared a day in advance, and the flavor will improve as it cools.
Now that you have this easy and delicious burnt sugar cream recipe, all that's left is to enjoy every word and every bite! This elegant dessert will turn any meal into a special occasion. Enjoy!