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.
Ingredients
Scale
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
Instructions
- Bloom Gelatin: Soak the gelatin powder in cold water and refrigerate it to allow the gelatin to fully absorb the liquid and soften.
- 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.
- 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.
- 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.
- 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.
- Mix with Egg Yolks: Combine the caramel-cream mixture into the whisked egg yolks slowly while stirring continuously to integrate all components evenly.
- 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.
- 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.
- 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
