Caramel custard cream

Name: Caramel custard cream
Total time: 1 h
Yield: 4 portions
Ingredients: 500 ml Ferma Pasteurized Milk 2.5% 840g; 4 egg yolks Yasensvit Molodylni Chicken Eggs С0 10pcs; 120 g Khutorok White Crystalline Sugar 800g; 30 g Dr.Oetker Corn Starch 200g; 50 g Selianske Extra Sweet Cream Butter 82% 180g; 1 tsp Carmencita Vanilla Extract 150ml; pinch Pripravka Himalayan Pink Salt 200g

Number of servings: 4Cooking time: 1 hDifficulty: EasyMeal: Lunch

Caramel custard cream is a classic French dessert that captivates with its tenderness and multifaceted taste. The perfect balance between caramel and custard cream gives it a special charm.

Variations

Caramel custard cream can be adapted to personal preferences. You can add chocolate, fresh berries or fruit for a more varied taste.

Secrets of tenderness and taste

To achieve perfect tenderness, follow the recipe and use quality ingredients. Slow cooking at medium temperature will ensure an even texture.

Tips on ingredients

Choose only fresh eggs and natural vanilla extract. This will improve the taste and aroma of the cream.

Small culinary nuances

Be sure to stir the mixture constantly to avoid lumps. Use a water bath for even heating.

Ingredients for the recipe

20.70 ₴—71.50 ₴

Ferma Pasteurized Milk 2.5% 840g

840 g

85.00 ₴—108.16 ₴

Yasensvit Molodylni Chicken Eggs С0 10pcs

39.90 ₴—50.00 ₴

Khutorok White Crystalline Sugar 800g

800 g

56.30 ₴—86.90 ₴

Dr.Oetker Corn Starch 200g

200 g

116.90 ₴—167.00 ₴

Selianske Extra Sweet Cream Butter 82% 180g

180 g

297.00 ₴

Carmencita Vanilla Extract 150ml

150 ml

37.99 ₴—55.00 ₴

Pripravka Himalayan Pink Salt 200g

200 g

Ingredients

Ferma Pasteurized Milk 2.5% 840g

500 ml

Yasensvit Molodylni Chicken Eggs С0 10pcs

4 egg yolks

Khutorok White Crystalline Sugar 800g

120 g

Dr.Oetker Corn Starch 200g

30 g

Selianske Extra Sweet Cream Butter 82% 180g

50 g

Carmencita Vanilla Extract 150ml

1 tsp

Pripravka Himalayan Pink Salt 200g

pinch

Preparation steps

Making caramel — Pour sugar into a saucepan and melt over medium heat until it turns amber. ⏱ 5 min. Guide: the sugar is completely dissolved and has a warm golden colour.

Adding milk — Pour hot milk into the caramel in a thin stream, stirring constantly. ⏱ 3 min. Guideline: the caramel has completely dissolved.

Preparing the egg yolks — Beat the egg yolks with the starch until smooth. ⏱ 2 min. Guideline: the mixture should be smooth, without lumps.

Combining the mixtures — Pour the caramel and milk mixture into the egg yolks, stirring vigorously. ⏱ 2 min. Guideline: the mixture should be smooth.

Thickening the cream — Return everything to the saucepan and cook over medium heat until thickened, stirring constantly. ⏱ 5 min. Guideline: the cream should be thick and hold its shape on a spatula.

Finishing — Remove from heat, add butter, vanilla and salt, stir until smooth. ⏱ 3 min. Guide: the cream should be shiny and silky.

Tip⏱ For a perfectly smooth texture, rub the cream through a sieve and cover with cling film. The cooled cream will become even thicker and richer in flavour.