2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
A wonderful recipe for a French dessert from Raymond Blank (Raymond Blanc). The caramel cream is infused with sweet vanilla pods, served with a rich brown caramel syrup.
This should be the French national dessert that is enjoyed in every home, every pub and even in many Michelin-starred restaurants.
There are two things to watch out for the preparation of caramel cream:
First, the caramel should become dark brown and almost bitter.
Second, the egg custard mixture should not be less than the magical effect of melting snow in the mouth.
Caramel cream according to Raymond Blank's recipe
For caramel:
water - 2 tbsp.
powdered sugar - 120 g
For the egg mixture:
fresh milk - 500 ml whole milk
vanilla - 0.5 pod, opened lengthwise and removed the seeds
eggs - 2 pieces, domestic, from free-range hens
yolks - 3 pcs., domestic, from free-range hens
powdered sugar - 100 g
Preparation of caramel:
Put the water in a small saucepan and spread the sugar evenly on it. Allow the sugar to absorb the water for a few minutes. Then put the pan on a moderate heat and leave without stirring until the sugar dissolves into syrup. Cook until the syrup turns into a rich brown caramel (it should be slightly misty and smell great).
Wrap a towel around your arm and immediately remove the pan from the heat. For the caramel you will need 4 bowls, about 7.5 cm in diameter and 5 cm deep. Tilt the bowls slightly so that the caramel covers the bottom evenly. Place the bowls in a baking tray and set aside.
Preparation of egg custard:
Preheat the oven to 160 degrees. Put the milk in a saucepan with the vanilla pod and seeds, bring to a boil for 3-4 minutes to allow the milk to infuse with the vanilla. At the same time, in a large bowl, lightly beat the eggs and egg yolks with the sugar. Slowly pour the mixture into the hot milk, stirring constantly.
Cooking caramel cream:
The mixture is filtered through a fine sieve into caramel-lined bowls. Place the pan with the bowls containing caramel cream in the oven, carefully pour enough boiling water into it so that it reaches 2/3 up the walls of the bowls.
Bake for 55-60 minutes until the caramel cream is just ready (lightly press with your finger to check). Any sinking of the cream in the center means that it is not ready. Take it out caramel cream from the oven and leave to cool for 2 hours (or overnight is better).
To release caramel cream according to Raymond Blank's recipe from the dish, take a thin and sharp knife and slide it around the inner edge of the bowls, then turn in a serving dish with the caramel on top or just serve with the bowls.
For decoration you can use mint leaves, raspberries or whatever you prefer.
Preparation time: 30 minutes
Cooking time: 55-60 minutes, plus cooling for 2 hours or overnight
Dose: 4 servings
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