Caramel cream

Caramel cream: a classic, sophisticated dessert that is still simple to prepare, adding a touch of elegance to any meal. This caramel cream recipe, also known as "burnt sugar cream," is perfect for impressing guests or treating yourself at the end of a long day. I invite you to discover step by step how to achieve a fine and delicious caramel cream that will surely become your favorite.

Total preparation time: 1 hour and 15 minutes
Preparation time: 15 minutes
Baking time: 45 minutes
Number of servings: 6

Ingredients:
- 500 ml milk
- 4 tablespoons of sugar (for the cream)
- 4 eggs (preferably fresh)
- 1 vanilla pod or 1 teaspoon of vanilla extract
- 5 tablespoons of sugar (for caramelizing)

The history of caramel cream is rich and varied, being a dessert that has won the hearts of many over time. This elegant recipe combines tradition with simplicity, having its origins in classic European cuisine. It is a dessert that, with each spoonful, brings pleasant memories and special moments.

Step by step:

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the eggs are at room temperature for easier incorporation into the mixture. The milk should be fresh, and quality vanilla will make a significant difference in the final taste of the cream.

2. Preparing the milk: In a medium saucepan, add the milk, the 4 tablespoons of sugar, and the vanilla (whether you use a pod, which you will split lengthwise, or extract). Place the saucepan over low heat and stir constantly until the sugar is completely dissolved. Then, increase the heat and bring the milk to a boil. This process will release the aroma of the vanilla and turn the mixture into a delicious base for your cream.

3. Beating the eggs: In a bowl, crack the eggs and lightly beat them with a whisk or fork. The goal is to mix the egg whites with the yolks well, without frothing them. Adding the eggs to the hot milk mixture will create a smooth and creamy texture.

4. Combining the ingredients: Once the milk has started to boil, remove it from the heat and let it cool slightly. Then, with a mixing tool (a whisk or spatula), slowly pour the warm milk over the eggs, stirring continuously. This step is essential to avoid curdling the eggs. Make sure everything is well combined.

5. Caramelizing the sugar: In a small pot, add the 5 tablespoons of sugar for caramelizing. Heat it over medium heat, stirring constantly. Be careful not to burn it; the sugar should turn golden, not black, as burnt caramel will add a bitter taste to the cream. Once the sugar has melted and taken on a beautiful color, remove it from the heat and quickly pour it into the baking mold, tilting it so that the sugar coats the sides to a height of about 2-3 cm.

6. Pouring the mixture: Carefully pour the milk and egg mixture into the caramelized mold. This step should be done slowly to avoid disturbing the caramel layer.

7. Baking: Preheat the oven to 160°C. Place the mold with the cream inside a deep tray and fill the tray with hot water halfway up the mold (this will create a bain-marie). Bake the cream for 45 minutes or until it is set but not solid. In the end, the cream should be firm but move slightly in the center.

8. Cooling and serving: Once baked, remove the mold from the oven and let it cool at room temperature. Then, transfer the cream to the refrigerator for at least 2 hours before serving. This step is crucial to allow the flavors to develop and achieve a perfect texture.

9. Serving: To release the caramel cream from the mold, you can run a fine knife around the edges. Then, turn the mold upside down onto a plate and let the cream fall out. You can garnish with a little whipped cream or some fresh fruits, such as raspberries or strawberries, for a contrast of flavors.

Useful tips:

- Sugar: Use good quality sugar, as it will influence the final taste of the cream.
- Milk: You can experiment with almond or coconut milk for a lactose-free version.
- Variations: Add flavors like cinnamon or orange essence to the milk mixture for a distinctive note.
- Pairings: Caramel cream pairs perfectly with an espresso or a sweet wine, such as Moscato.

Frequently asked questions:

1. Why do the eggs curdle?
- If you add the hot milk too quickly over the eggs, they can curdle. Make sure to pour the milk slowly and stir constantly.

2. How do I know when the cream is ready?
- The cream should be firm but move slightly in the center. A cake tester inserted in the center should come out clean.

3. Can I keep the cream in the fridge?
- Yes, caramel cream can be stored in the fridge for 3-4 days, covered with plastic wrap.

4. How can I make the cream less sweet?
- You can reduce the amount of sugar used in the cream mixture, but be careful with the caramel, as it will add extra sweetness.

Calories and nutritional benefits:

Each serving of caramel cream contains approximately 250-300 calories, depending on the ingredients used. It is a good source of protein from the eggs and calcium from the milk. Moderately consuming this dessert can provide a sweet indulgence that, when enjoyed in moderation, can fit into a balanced diet.

In conclusion, caramel cream is more than just a simple dessert; it is a culinary experience that will delight your senses. I encourage you to put your personal touch on this recipe, experiment with flavors, and enjoy every step of the preparation. Whether you serve it on a special occasion or simply to treat yourself, caramel cream will bring a smile to everyone’s face. Enjoy!