Creamy caramel custard

By équipe pâtisserie du château de courcelles.

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Ingredients

servings 6
Level of difficulty Easy
Preparation time 45mins
Cooking time 20mins
Cost Budget Friendly

Make a caramel with the sugar lightly covered with water in a pan and let it melt and brown. Deglaze with whole milk.

Once the caramel has dissolved in the milk, add the double cream. Cook the same way you would make a custard with the egg yolks.

Once cooked, melt the gelatine in cold water then add the melted sheets to the cream.

Once the cream has cooled, add the softened and a pinch of fleur de sel (optional).

Keep in the fridge before serving.