Caramel Cream

🛒Ingredients (Grocery List)

🍴Serves: 4

⏰Prep Time: 10 min

⏱️Cook Time: 15 min


🥣Instructions

1. Preheat the oven to 400 degrees. In a small saucepan, combine 1/4 cup of the Sugar with 2 tablespoons of Water. Place over medium-high heat, bring to a simmer, and cook, stirring often, until the Sugar dissolves. Partly cover the pan and continue cooking until the Sugar turns medium amber. Immediately pour the caramel into a small soufflé dish or other deep baking dish and quickly turn to coat the bottom and sides.

2. In a large saucepan, bring the Milk to a bare simmer with the remaining 1/2 cup of Sugar and the Vanilla Sugar.

3. In a bowl, lightly beat the Eggs to mix. Gradually whisk in the hot Milk. Pour the custard into the soufflé or other deep baking dish. Set the dish in a roasting pan and pour in hot water to reach halfway up the sides of the dish. Transfer to the oven and bake until just set, 30 to 45 minutes. Remove the soufflé or the deep dish from the pan and let the Cream cool completely. Cover and refrigerate until cold, 2 to 3 hours.

4. To serve, run a knife around the dish, invert a round platter over the dish. Holding the dish and platter together, quickly invert the cream onto the platter; the caramel sauce will spill out.


💡Tips

  • Check the custard during cooking; if small bubbles appear, reduce the oven temperature.

  • The Caramel is burning hot when you pour it into the deep dish, so you might want to wear oven mitts when turning the dish to coat.