Mini burnt sugar cake
Mini caramel cake: a quick, elegant, and delicious dessert
Are you looking for a simple yet impressive recipe to delight your guests at a festive occasion? The mini caramel cake is the perfect choice! This refined dessert, with delicate flavors of vanilla and lemon, is sure to be a hit at any table. Here’s how to prepare it step by step.
Total preparation time: 1 hour
Preparation time: 20 minutes
Baking time: 30-35 minutes
Number of servings: 10 mini cakes
Ingredients:
- 500 ml sweet milk
- 3 eggs
- 50 g sugar for caramel
- 50 g sugar for cream
- 1 teaspoon grated lemon zest
- 1 vial of vanilla essence
- whipped cream for decoration
- 10 round aluminum molds
Step 1: Preparing the caramel
Start by making the caramel. In a small pot, add 50 g of sugar and two tablespoons of water. Place the pot over medium heat and let the sugar melt until you get a golden caramel. Be careful not to burn it, as burnt caramel becomes bitter. Once you have the caramel, pour one or two teaspoons into each aluminum mold, letting it harden.
Step 2: Preparing the cream
In a saucepan, mix the milk with 50 g of sugar and bring it to a boil. When the milk starts to boil, turn off the heat and let it cool slightly. Meanwhile, in a bowl, whisk the eggs well with a fork. Add the vanilla essence and grated lemon zest, mixing gently.
Step 3: Combining the ingredients
After the milk has cooled, gradually add the egg mixture, stirring continuously with a whisk or wooden spoon. It’s important to add the eggs gradually to avoid curdling. You will get a smooth and creamy mixture.
Step 4: Filling the molds
Use a ladle to fill the aluminum molds with the obtained mixture. Place the molds in a larger tray and pour hot water into the tray, halfway up the molds. This method, known as "bain-marie," helps the mini cakes bake evenly.
Step 5: Baking
Preheat the oven to 180°C and place the tray with the mini cakes in the oven. Let them bake for 30-35 minutes or until the mixture sets slightly. You can check if they are done by inserting a toothpick in the center of one cake; if it comes out clean, they are ready!
Step 6: Cooling and serving
After baking, let the mini cakes cool completely in the molds, then place them in the refrigerator for a few hours. They will become tastier as they cool. When you are ready to serve, turn each mini cake onto a plate, decorating them with whipped cream and a little caramel for a spectacular effect.
Serving suggestion: For an extra touch of flavor, you can add seasonal fruits like strawberries or raspberries alongside the mini caramel cakes. This combination will not only enhance the taste but also add a note of freshness to your dessert.
Personalized version: If you want to experiment, you can replace the vanilla essence with almond essence or add a few drops of rum for a more intense flavor. You can also use almond milk for a lactose-free version.
Surely, the mini caramel cake will become a favorite among your family and friends. Enjoy the compliments and savor every bite!
Ingredients: 500 ml sweet milk, 3 eggs, 50 g sugar for caramel, 50 g sugar for cream, 1 teaspoon grated lemon peel, 1 vial of vanilla essence, whipped cream for decoration, 10 round aluminum molds.
