Caramel Cream
Indulge in the silky decadence of Caramel Cream, a dessert that combines the rich, buttery notes of golden caramel with the creamy elegance of a custard base. This recipe elevates classic custard with a homemade caramel sauce made from granulated sugar, water, and a touch of vanilla for added depth. Gently baked in a water bath, the result is a velvety-smooth texture that melts in your mouth. Perfect for dinner parties or a luxurious treat at home, this dessert can be prepared ahead of time and chilled to perfection. Serve it with a sprinkle of sea salt for a sweet-and-savory twist or a dollop of whipped cream for an extra layer of indulgence. With just 15 minutes of prep time and easy-to-follow steps, this Caramel Cream recipe is your ticket to dessert bliss.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 50 ml Water
- 250 ml Heavy cream
- 30 grams Butter
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 250 ml Milk
- 1 pinch Salt
Instructions
In a medium, heavy-bottom saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely.
Increase the heat to medium-high and cook the sugar mixture until it turns an amber caramel color, swirling the pan occasionally to ensure even caramelization. This should take about 6-8 minutes. Be careful not to burn the sugar.
Once the caramel reaches a deep golden color, carefully add the heavy cream while continuously whisking. The mixture will bubble vigorously, so pour slowly.
Stir in the butter, vanilla extract, and a pinch of salt until fully combined. Remove the caramel from the heat and let it cool for a few minutes.
In a separate mixing bowl, whisk the egg yolks until smooth. Gradually add the cooled caramel mixture, whisking continuously to temper the eggs.
In a medium saucepan, heat the milk over low heat until just warm but not boiling. Slowly whisk the milk into the caramel and egg mixture until smooth and fully incorporated.
Preheat your oven to 150°C (300°F). Divide the caramel cream mixture evenly into 4 ramekins.
Place the ramekins into a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Carefully transfer the baking dish to the oven and bake for 25 minutes, or until the edges are set but the center is still slightly jiggly.
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
Serve the caramel cream chilled, optionally garnished with a sprinkle of sea salt or a dollop of whipped cream.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 514 mg | 22% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.7 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 424 mg | 33% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
