Caramel Cream

Rositsa IvanovaRositsa Ivanova
Caramel Cream
Preparation15 min.
Cook20 min.
Тotal35 min.
Servings10-12 pcs
"A light dessert, good for hot days and special guests!"


  • milk - 4 1/5 cups (1 liter)
  • sugar - 1 1/4 cups
  • water - 3 tablespoons
  • eggs - 2 yolks + 2 whites
  • flour - 4 - 5 tablespoons
  • corn starch - 2 tablespoons (or wheat starch)
  • butter - 2 tablespoons, unsalted
  • salt - 1 pinch

How to cook

Beat 1 cup of milk with 2 egg yolks, 1/4 cup sugar, flour and starch in a bowl. Caramelize the remaining 1 cup of sugar and 3 tablespoons of water in a suitable container. Once you get a nice caramel, add the rest of the milk and stir until the caramel dissolves completely.

Strain the resulting mixture in a Teflon-coated container or another container in a water bath. Heat the milk with the caramel and add the beaten egg mixture while stirring. Stir until the cream thickens nicely. Remove from the heat and mix 2 tablespoons of butter in.

Allow it to cool with the pot covered, to prevent it from getting a crust. Beat the egg whites separately with a pinch of salt until you get a fluffy snow. Gently mix them into the cooled cream and pour it into moist dessert cups.

Put in the refrigerator for 2 hours before serving. Optionally, serve with a caramel topping.


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