Cream Caramel

Updated: Apr 6, 2023

The easiest and the smoothest dessert which will have all your guests over the moon. All you need are these few ingredients listed below,

Ingredients

Special equipment

Directions

Pre-heat the oven to 180'C.
Take a pan and put the flame on medium heat.
Add 1 cup of sugar and a little water and stir gently until you get golden caramel color.
Gently pour the hot caramel into the cupcake tray molds. (You can always use desired molds, I used this specific ones because I wanted everybody to have their own piece.) Set it aside to cool.
Now take a vessel, add cream and sugar to it. Stir gently until the sugar melts and the mixture is close to boiling. Set the mixture aside to cool down
Break the eggs into a large bowl and beat them until they are mixed thoroughly.
Slowly add the cream into the eggs and whisk simultaneously, once it's done add vanilla essence to it. Do not forget to strain the liquid for tiny lumps.
Add the mixture into the molds. Now set the molds into a water bath. Fill almost half of the tray/container with water and place the cupcake tray into it.
Set the oven to 180'C and timer for 25 minutes. Make sure to check when 5 minutes remaining. There should be a jiggle in the center and if it still looks liquidy continue to bake it further.
Once it's done let it cool down or put it in the refrigerator.
Take a knife and gently run along the edges.
Place a chopping board or a flat square plate on the top and invert it upside down. Tap on the bottom of the tray gently for the custard demold on the surface.
You can gently pick them up using an icing spatula or a flat ladle and garnish it with a mint leaf or fruits of your choice.

Tips:

You can use milk instead of cream. I used cream because it gives a rich taste, a smooth texture and holds the shape perfectly.
You can use any type of sugar (granulated or castor).
You can use any mold for this dish. (square, round or any desired shape)

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