How to make
Why is this dessert a symbol of sweetness? My mouth anticipates the velvety soft texture of the perfect caramel cream.
There are times when we stop thinking about calories and put aside these disturbing supernatural phenomena. Immerse yourself in the explosion of a combination of the soft scent of egg custard, vanilla and caramel. A sinful portion of happiness!
Mix the eggs with a wire whisk with the sugar. The mixture is left aside for 5 minutes.
The milk and cream are heated briefly and should not boil. They are removed from the heat.
Add the warm milk mixture to the egg mixture, while stirring constantly.
The milk should not be hot, so that we do not boil the eggs! Add a pinch of salt, vanilla powder and aromatic sugar.
Put the caramel sugar in a non greased saucepan over medium heat to melt.
The saucepan in which you're preparing the caramel is shaken from time to time, but never add water to the bubbling mixture or stirring with a spoon.
Keep in mind that even when removed from the stove, the caramel continues to boil and becomes darker in color and therefore it has a bitter taste.
The hot amber caramel is carefully distributed on the bottom of heat-resistant forms.
In my case I used the elongated bread/cake form. You can prepare the cream in any form or molds you have at home.
Place the form in a suitable larger one.
Pour warm, almost boiling water (about 75 degrees), the amount of which is slightly above the middle of the form.
Bake the cream caramel in a preheated oven at 270°F (130°C) for about 60 minutes.
It is important to make sure that the water in the form does not boil, because then pores will form in the cream.
Remove the baked cream caramel from the oven and leave it at room temperature until it has completely cooled.
Store the form in the refrigerator for at least 4 hours.
Before serving, pass a thin sharp knife along the walls of the molds and turn it over onto a suitable plate.
Enjoy!
