Caramel Dessert
Indulge in the luscious elegance of this homemade Caramel Dessert, a silky custard infused with the rich, buttery depth of caramel. This dessert begins with a flawlessly crafted caramel sauce, made by gently caramelizing sugar until golden and blending it seamlessly with heavy cream and butter for a luxurious base. Combined with creamy milk, vanilla extract, and perfectly whisked eggs, this dessert delivers a smooth, melt-in-your-mouth texture that’s irresistibly indulgent. Baked to perfection in a water bath, each ramekin holds a delicate, velvety treat that’s ideal for dinner parties or a special night in. Ready in just an hour and served chilled, this caramel masterpiece is a must-try for caramel lovers everywhere. Perfectly balanced and utterly delightful, it’s a crowd-pleaser that’s as easy to make as it is to enjoy.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 ml Water
- 120 ml Heavy cream
- 30 grams Unsalted butter
- 500 ml Milk
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 160°C (320°F) and prepare a baking dish that can hold six ramekins. Boil a kettle of water for a water bath.
To make the caramel, add granulated sugar and water to a medium saucepan over medium heat. Stir gently until the sugar dissolves.
Once dissolved, stop stirring and let the sugar syrup cook until it turns a deep amber color. Watch closely to avoid burning.
Carefully add the heavy cream, whisking constantly. Be cautious, as the mixture will bubble vigorously. Add in the butter and whisk until smooth. Set the caramel sauce aside to cool slightly.
Next, prepare the custard base. In a mixing bowl, whisk together the milk, eggs, vanilla extract, and a pinch of salt until fully combined.
Slowly pour the warm caramel sauce into the custard mixture, whisking continuously to combine the two components smoothly.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Divide the caramel custard mixture equally among six ramekins. Place the ramekins into the baking dish and carefully pour the hot water from the kettle around them until it reaches halfway up the sides of the ramekins.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still have a slight jiggle in the center when shaken.
Remove the ramekins from the water bath and allow them to cool to room temperature, then cover and chill in the refrigerator for at least 2 hours or until fully set.
To serve, you can optionally top the caramel desserts with a drizzle of additional caramel sauce or a dollop of whipped cream.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 226.9 g | 83% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 226.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 9.8 mcg | 49% | |
| Calcium | 767 mg | 59% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1096 mg | 23% | |
*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.
