Mini Molds with Caramel Cream Set in Water Bath
Let the mini molds with caramel cream set in a water bath—an elegant dessert made with fresh ingredients. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g sugar
- 400 ml milk
- 100 ml whipping cream
- 1 pinch salt
- 1 vanilla pod
- 4 eggs
Instructions
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1.
50 g of sugar is caramelized with 2 tbsp in a small pot. Immediately pour the syrup into six heat‑proof molds (125–150 ml capacity) and spread it over the bottom by rotating.
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2.
Preheat the oven to 180°C.
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3.
Add milk, pinch of salt, and remaining sugar to a pot and warm slowly. Split vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the milk. Bring briefly to a boil, then remove from heat.
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4.
Whisk eggs thoroughly. Remove vanilla pod from the milk. Pour the hot milk into the whisked eggs while stirring constantly, mixing well.
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5.
Pour the milk‑egg mixture over the caramel layer in the molds, place them in a baking dish or tray, and pour about 1.5 cm of hot water around them. Bake in the middle rack for 20–30 minutes until set.
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6.
Remove molds from oven, let cool, then refrigerate for at least 6 hours to chill completely. Before serving, briefly dip the bottom of each mold in hot water, loosen the cream with a knife, and pour onto plates.
