Caramel Cream

Ingredients

For the caramel

• 100 g granulated sugar
• 2 tablespoons water

For the custard

• 500 ml whole milk
• 3 large eggs
• 75 g granulated sugar
• 1 teaspoon vanilla extract

Preparation

1. Preheat the oven to 160°C.
2. Place the caramel sugar and water in a saucepan. Heat without stirring until the mixture turns a deep amber color.
3. Carefully divide the hot caramel among individual ramekins or pour it into one heatproof custard dish. Tilt the containers to coat their bases, then set aside.
4. Warm the milk gently until steaming, but do not let it boil.
5. Whisk the eggs, sugar, and vanilla together just until combined. Gradually whisk in the warm milk, taking care not to create excessive foam.
6. Strain the custard over the hardened caramel for the smoothest texture.
7. Arrange the ramekins or custard dish in a deep roasting pan. Add enough hot water to reach halfway up the sides.
8. Bake until the edges are set but the center still has a slight wobble, about 35–45 minutes for ramekins or 50–60 minutes for one larger dish.
9. Remove from the water bath, cool, and refrigerate for at least 4 hours.
10. To serve, loosen the custard with a thin knife, place a plate over the dish, and invert it so the caramel sauce runs over the cream.

Helpful Tips

• Watch the caramel closely because it can change from amber to burnt very quickly.
• A gentle water bath helps the custard cook evenly without curdling.
• Avoid overbaking; the residual heat will continue to set the center as it cools.
• For the cleanest release, chill the caramel cream thoroughly before unmolding.