Creamy caramel custard
By équipe pâtisserie du château de courcelles.
Rate this recipe
3.6/5
(70 Votes)

Ingredients
- - 100 g of sugar
- - 250 g of full fat milk
- - 250 g of double cream
- - 100 g of egg yolk
- - 2 sheets of gelatine
- - 125 g of softened butter
- - 2 g of fleur de sel sea salt (optional)
Details
servings 6
Level of difficulty Easy
Preparation time 45mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Make a caramel with the sugar lightly covered with water in a pan and let it melt and brown. Deglaze with whole milk.
Step 2
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.
Step 3
Once cooked, melt the gelatine in cold water then add the melted sheets to the cream.
Step 4
Once the cream has cooled, add the softened and a pinch of fleur de sel (optional).
Step 5
Keep in the fridge before serving.
Step 6
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