Cream Caramel is a timeless Italian dessert made from gently baked custard and finished with a deep golden caramel sauce. Silky, elegant, and comforting.
Ingredients
- 1000ml Whole milk
- 400g Whole eggs
- 200g Granulated sugar (for custard)
- 200g Granulated sugar (for caramel)
- 30ml Marsala wine
- 3g Vanilla bean seeds
- 1g Sea salt
Preparation
Prepare the caramel by placing the sugar in a heavy skillet over medium heat. Without stirring, allow it to melt and turn a deep golden color. Carefully pour the hot caramel into individual molds, coating the bottoms evenly.
In a large bowl, whisk together the eggs, sugar, vanilla seeds, Marsala, and salt until smooth but not foamy.
Heat the milk until just below boiling. Gradually whisk it into the egg mixture. Strain, then divide evenly into the caramel-lined molds.
Place the molds in a deep baking pan and add hot water halfway up the sides. Bake at 300°F (150°C) for about 45–50 minutes, until set but gently trembling in the center.
Cool completely, then refrigerate for at least 2–4 hours. To serve, loosen edges and invert onto plates so the caramel flows over the custard.