Caramel Crémeux Recipe

Introduction

Caramel Crémeux is a luscious, silky dessert that balances the rich flavor of caramel with a creamy texture. This elegant treat is perfect for special occasions or whenever you crave a decadent sweet.

Ingredients

• 6 g Gelatin Powder
• 36 g Cold Water
• 500 g Cream (35-40% fat)
• 1 Vanilla Pod (optional)
• 140 g Caster Sugar
• 100 g Egg Yolks
• Pinch of Sea Salt Flakes

Instructions

1. Step 1: Bloom the gelatin by soaking it in cold water and refrigerating until fully softened.
2. Step 2: Heat the cream with the vanilla pod (if using) over medium heat until it just begins to steam. Do not boil.
3. Step 3: In a bowl, whisk the egg yolks together with 10 g of caster sugar until well combined and slightly pale.
4. Step 4: Prepare a dry caramel by melting the caster sugar in a saucepan over medium heat without stirring until it turns a golden brown color.
5. Step 5: Gradually add the hot cream to the caramel while whisking continuously to combine.
6. Step 6: Pour the caramel-cream mixture slowly into the egg yolks, whisking constantly to temper the eggs.
7. Step 7: Return the mixture to low heat and cook gently, whisking continuously, until it reaches 84°C (183°F) and thickens slightly.
8. Step 8: Strain the custard through a fine sieve into a tall jug and stir in the bloomed gelatin until fully dissolved.
9. Step 9: Blend the mixture briefly for smoothness, then chill in the refrigerator for at least six hours or overnight.
10. Step 10: Before serving, whisk the chilled crémeux briefly to restore its creamy texture.

Tips & Variations

• For a deeper caramel flavor, toast the sugar slowly and avoid stirring too much to prevent crystallization.
• If you don’t have a thermometer, cook the custard until it thickly coats the back of a spoon.
• Add a pinch of sea salt flakes at the end for a delightful salted caramel twist.
• Use almond or hazelnut milk in place of cream for a dairy-free version, though texture will be lighter.

Storage

Store the caramel crémeux in an airtight container in the refrigerator for up to 3 days. Rewhisk gently before serving if it separates slightly. This dessert is best served chilled but can be brought closer to room temperature for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make caramel crémeux ahead of time?

Yes, it actually benefits from chilling overnight as it allows the flavors to deepen and the texture to set perfectly.

What can I do if my caramel hardens too much when adding cream?

Carefully warm the mixture over low heat while whisking to dissolve any hardened caramel pieces and achieve a smooth consistency.

Caramel Crémeux Recipe

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★★★★★

4.7 from 119 reviews

• Author: anna
• Total Time: 7 hours (including chilling time)
• Yield: 10 servings 1x

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Description

This Caramel Crémeux is a luxuriously creamy and smooth dessert featuring rich caramel flavor balanced by creamy egg yolks and vanilla-infused cream. The recipe involves creating a blooming gelatin base, careful caramel preparation, and slow cooking to achieve a silky, luscious texture perfect for elegant desserts or as a standalone indulgence. With a chilling time of at least six hours, this dessert allows flavors to meld beautifully, resulting in a refined treat that melts in your mouth.

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Ingredients

Scale 1x2x3x

Gelatin Mixture

• 6 g Gelatin Powder
• 36 g Cold Water

Cream Mixture

• 500 g Cream (35-40% fat)
• 1 Vanilla Pod (optional)

Caramel and Egg Yolks

• 140 g Caster Sugar
• 100 g Egg Yolks
• Pinch of Sea Salt Flakes

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Instructions

1. Bloom Gelatin: Soak the gelatin powder in cold water and refrigerate it to allow the gelatin to fully absorb the liquid and soften.
2. Heat Cream: Pour the cream into a saucepan along with the vanilla pod and heat it until it is steaming hot but not boiling, allowing the vanilla flavor to infuse.
3. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks together with 10 grams of caster sugar until the mixture is smooth and combined.
4. Prepare Caramel: In a clean saucepan, melt the caster sugar over medium heat without stirring, watching carefully until it becomes a deep golden brown caramel.
5. Add Cream to Caramel: Slowly and gradually whisk the hot cream mixture into the caramel to temper it and form a smooth caramel cream mixture.
6. Mix with Egg Yolks: Combine the caramel-cream mixture into the whisked egg yolks slowly while stirring continuously to integrate all components evenly.
7. Cook Mixture: Return the mixture to low heat and cook gently, whisking constantly, until the temperature reaches 84°C (183°F) and the mixture thickens enough to coat the back of a spoon.
8. Strain and Add Gelatin: Strain the custard through a fine sieve into a tall jug to remove any cooked egg bits, then stir in the bloomed gelatin until it is completely dissolved.
9. Blend and Chill: Use a blender to blend the mixture for extra smoothness, then transfer it to the refrigerator and chill for at least 6 hours. Before serving, whisk the mixture briefly to restore creaminess and texture.

Notes

• Use a candy thermometer to monitor the temperature precisely to avoid curdling the egg yolks.
• The vanilla pod is optional but highly recommended for enhanced flavor.
• Blooming the gelatin properly is essential to get a smooth and stable texture.
• Be patient during caramel preparation to avoid burning or undercooking.
• Ensure the caramel and cream mixture is added gradually to avoid shocking the eggs and creating lumps.
• This dessert is best made a day ahead to allow the flavors to fully develop overnight.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Keywords: Caramel Crémeux, Caramel Dessert, French Dessert, Smooth Caramel Cream, Creamy Caramel, Elegant Dessert