Mini burnt sugar cake

Mini caramel cake: The delight that will enchant your senses

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 1 hour (including cooling)
Number of servings: 10

If you are looking for a quick and tasty dessert, the mini caramel cake is the perfect choice. With a fine texture, an exquisite caramel flavor, and an elegant appearance, this dessert combines simplicity with refinement. This recipe has deep roots in culinary traditions, being cherished by generations for its unmistakable taste. Whether you prepare it for a special occasion or simply to indulge yourself, mini caramel cakes will bring a smile to anyone's face.

Ingredients:

- 500 ml sweet milk
- 3 eggs
- 50 g sugar (for caramel)
- 50 g sugar (for cream)
- One teaspoon grated lemon zest
- One vial of vanilla essence
- Whipped cream for decoration
- 10 round aluminum molds

Preparing the caramel:

1. Start by melting 50 g of sugar together with two tablespoons of water in a small pot.
2. Place the pot over medium heat and gently stir until the sugar completely dissolves.
3. Continue to boil the mixture without stirring until you achieve a golden caramel. Be careful not to burn it, as the bitter taste of burnt sugar can ruin the dessert.
4. Once the caramel is ready, pour one or two teaspoons of caramel into each aluminum mold, allowing it to harden.

Preparing the cream:

1. In a saucepan, mix the milk with 50 g of sugar and bring it to a boil.
2. Once the milk comes to a boil, turn off the heat and let it cool slightly.
3. In a separate bowl, beat the whole eggs with a fork until homogeneous. Add the grated lemon zest and vanilla essence, mixing well.
4. Slowly add the egg mixture to the warm milk, stirring continuously to avoid curdling the eggs.

Assembling the mini cakes:

1. Using a ladle, fill the molds with the cream mixture, being careful not to exceed the edge.
2. Place the molds in a larger baking dish and fill the dish with hot water halfway up the molds. This process is called "bain-marie" and helps bake the mini cakes evenly.
3. Place the dish in the preheated oven at 180°C and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cooling and serving:

1. After the mini cakes are baked, remove them from the oven and let them cool completely. Then, refrigerate them for a few hours, ideally overnight, to firm up well.
2. Before serving, invert each mini cake onto a plate. The caramel will melt slightly, creating a delicious sauce.
3. Decorate with fresh whipped cream and, if desired, a sprinkle of burnt sugar for a spectacular look.

Useful tips:

- If you want a more intense vanilla flavor, you can use a vanilla pod instead of essence.
- You can replace the lemon zest with orange zest for a different flavor.
- Make sure the aluminum molds are well greased before pouring in the caramel to prevent sticking.

Nutritional information:

Each serving of mini caramel cake contains approximately 180 calories, making it a lighter choice compared to other rich desserts. The milk provides calcium and protein, while the eggs are an excellent source of essential nutrients. This dessert is ideal for moments of indulgence without putting too much pressure on your diet.

Frequently asked questions:

1. Can I use plant-based milk?
Yes, you can substitute sweet milk with almond or coconut milk, but the taste will be different.

2. How can I store the mini cakes?
They can be stored in the refrigerator in an airtight container for 3-4 days.

3. Can I add fruits?
Sure! Fresh berries or fruit puree can be added on top for an extra burst of flavor.

The mini caramel cake is a dessert that combines nostalgia and refinement, perfect for enjoying with loved ones. I encourage you to experiment with flavors and customize it to your taste! Enjoy!

 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.