Burnt Sugar Cream

To prepare a delicious dessert, we start by boiling the milk. In a medium pot, we add 1 liter of fresh milk, along with 3 tablespoons of sugar and 1 packet of vanilla sugar. This mixture will add a sweet and pleasant flavor to our dessert. We place it over medium heat, stirring occasionally to ensure that the sugar dissolves completely. Once the milk has started to boil, we let it cool slightly so that it can be combined with the eggs without cooking them.

Meanwhile, we take care of the eggs. We use 4 whole eggs, which we beat well in a large bowl. It is important to obtain a homogeneous mixture so that the eggs integrate perfectly into the milk. After the milk has cooled slightly, we gradually pour it over the eggs, stirring continuously to prevent them from coagulating. This combination will form the base for our creamy dessert.

Now, we turn our attention to caramelizing the sugar. In a clean saucepan, we put another 3 tablespoons of sugar. Here, the secret is not to let the sugar burn. Meanwhile, we move the saucepan back and forth so that the sugar melts evenly, becoming a golden caramelization. This step requires a little patience, but the result is worth the effort. Once the sugar has melted and has taken on a beautiful hue, we carefully pour it into the bottom of the saucepan in which we will prepare the dessert.

After we finish caramelizing, we carefully pour the milk and egg mixture over the melted sugar. We also add the zest of a lemon for an extra flavor, and then cover the saucepan with a lid. We place everything in a bain-marie over low heat and let it simmer for about 30 minutes. It is essential to keep the heat low to avoid coagulating the eggs and to achieve a smooth texture.

After the time has expired, we take the saucepan off the heat and let it cool to room temperature. Once cooled, we place it in the refrigerator for a few hours; ideally, we should leave it overnight. When it’s time to serve the dessert, we use a knife to loosen the edges from the saucepan. With a firm gesture, we invert the dessert onto a plate, and the caramel will spread evenly, creating a shiny glaze.

For an extra flavor, you can add a little rum essence to the milk and egg mixture, about 5 minutes before turning off the heat. This detail will provide a subtle aroma and a refined taste to the dessert. Now, our dessert is ready to be enjoyed, ideally alongside a coffee or a fragrant tea. Enjoy your meal!

 Ingredients: ~1 liter of milk ~6 eggs ~4 tablespoons of granulated sugar (I used 6 tablespoons because it seemed too little to me and I advise you to use brown sugar for the sauce to have a caramel color) ~a packet of vanilla sugar ~a splash of rum essence and the zest of one lemon (I added this myself, I allowed myself to use the zest from a lemon grown naturally at home)

 Tags:  eggs milk sugar lemon gluten-free recipes vegetarian recipes