Cream caramel with cream

Step-by-step cooking

1. Step 1:

   

   Ingredients

2. Step 2:

   

   To start, cook the syrup. Bring the water to a boil and add sugar. Bring the mixture to a boil and completely dissolve the sugar (until the mixture boils, you can stir it slightly with a spoon).

3. Step 3:

   

   Cook the syrup over medium heat until a rich caramel color (do not stir the caramel during cooking!!!). During cooking, pay close attention to the caramel, if it is digested, bitterness may appear in the dessert!

4. Step 4:

   

   Pour the finished caramel into the bottom of 6 ceramic molds.

5. Step 5:

   

   Mix cream and milk and bring to a boil (you do not need to boil the mixture).

7. Step 6:

   

   1 whole egg and 2 yolks mix together with sugar.

8. Step 7:

   

   Constantly stirring the egg mixture, pour into it a hot mixture of cream and milk.

9. Step 8:

   

   Strain the mixture through a fine sieve to get rid of air bubbles. This is very important, in the finished form, the caramel cream should be of a delicate creamy consistency.

10. Step 9:

    

    Pour the mixture into the molds (fill them 3/4 full). If air bubbles have formed on the surface, collect them with a spoon. To bake the caramel cream, you will need a deep baking tray. Pour boiling water on the bottom of the pan, it should reach the middle of the height of the molds. Bake in a preheated 160 C oven for about 45 minutes. The finished caramel cream is slightly "trembling", but it is not liquid.

11. Step 10:

    

    Let the finished dessert cool completely and stand in the refrigerator for at least 4 hours (or better forget about it for the whole night). Before serving, to make the dessert easier to come out of the mold, dip it in boiling water for 30-40 seconds. Bon appetit!