Caramel Crémeux Recipe

Introduction

This Caramel Crémeux recipe is a luscious, silky dessert perfect for impressing guests or indulging yourself. With a smooth caramel flavor and creamy texture, it’s a delightful treat that requires patience but is simple to make at home.

Ingredients

• 6 g Gelatin Powder
• 36 g Cold Water
• 500 g Cream (35-40% fat)
• 1 Vanilla Pod (optional)
• 140 g Caster Sugar
• 100 g Egg Yolks
• Pinch of Sea Salt Flakes

Instructions

1. Step 1: Bloom the gelatin by soaking it in cold water and refrigerate until fully softened.
2. Step 2: Heat the cream with the vanilla pod (if using) in a saucepan until it is steaming but not boiling.
3. Step 3: Whisk the egg yolks together with 10 g of caster sugar until well combined and pale.
4. Step 4: Prepare a dry caramel by melting the remaining caster sugar in a saucepan over medium heat without stirring, until it turns a golden brown color.
5. Step 5: Gradually add the hot cream to the caramel while whisking continuously to combine smoothly.
6. Step 6: Pour the caramel-cream mixture into the egg yolks, stirring to combine evenly.
7. Step 7: Cook the mixture over low heat, whisking constantly, until it reaches 84°C (183°F) to thicken slightly.
8. Step 8: Strain the mixture through a fine sieve into a tall jug to remove any cooked bits.
9. Step 9: Stir in the bloomed gelatin until fully dissolved.
10. Step 10: Blend the mixture to ensure smoothness, then chill in the refrigerator for at least six hours.
11. Step 11: Before serving, whisk the chilled crémeux to achieve a creamy, airy texture.

Tips & Variations

• For extra flavor, add a pinch of sea salt flakes on top before serving to enhance the caramel taste.
• If you don’t have a thermometer, cook the mixture until it coats the back of a spoon but do not let it boil, to avoid curdling.
• You can omit the vanilla pod or substitute it with a teaspoon of vanilla extract added to the cream.
• Use fresh, high-quality eggs and cream for the best texture and flavor.

Storage

Store the caramel crémeux in an airtight container in the refrigerator for up to 3 days. Rewhisk gently before serving to restore its creamy consistency. It is best enjoyed chilled but not frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this caramel crémeux can be prepared up to 2 days in advance. Just keep it refrigerated and whisk well before serving for the best texture.

What can I use instead of gelatin?

You can substitute gelatin with agar-agar for a vegetarian option, but use the quantity recommended on the package and dissolve it properly according to instructions.

Caramel Crémeux Recipe

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★★★★★

5 from 93 reviews

This Caramel Crémeux is a luxuriously smooth and creamy dessert featuring a rich caramel flavor and a velvety texture. Prepared by carefully blooming gelatin, making a dry caramel, and cooking the custard to a precise temperature, this dessert requires patience and attention to detail, resulting in a sophisticated treat perfect for special occasions or elegant dinners.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 6 hours 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Gelatin

• 6 g Gelatin Powder
• 36 g Cold Water

Cream Mixture

• 500 g Cream (35-40% fat)
• 1 Vanilla Pod (optional)

Caramel Crémeux

• 140 g Caster Sugar
• 100 g Egg Yolks
• Pinch of Sea Salt Flakes

Instructions

1. Bloom Gelatin: Soak the gelatin powder in the cold water and refrigerate to allow it to bloom fully, which means it will absorb the water and expand, becoming soft.
2. Heat Cream: Heat the cream along with the vanilla pod in a saucepan until it is steaming but not boiling, to infuse the cream with vanilla flavor.
3. Whisk Egg Yolks: In a separate bowl, whisk the egg yolks together with 10 grams of caster sugar until the mixture is smooth and well combined.
4. Prepare Caramel: Make a dry caramel by melting the remaining caster sugar in a clean saucepan over medium heat without stirring, allowing it to melt and turn a golden brown color evenly.
5. Add Cream to Caramel: Gradually pour the hot cream into the caramel while whisking continuously to combine and prevent lumps, creating a smooth caramel-cream mixture.
6. Mix with Egg Yolks: Slowly mix the warm caramel-cream mixture into the whisked egg yolks, tempering the eggs to avoid curdling.
7. Cook Mixture: Return the combined mixture to low heat and cook gently, whisking continuously, until the custard thickens and reaches 84°C (183°F), ensuring it is safely cooked but still silky.
8. Strain and Add Gelatin: Strain the custard through a fine sieve into a tall jug to remove any cooked egg bits. Stir in the bloomed gelatin until fully dissolved and evenly incorporated.
9. Blend and Chill: Use a blender to blend the mixture briefly for smoothness. Then chill the crémeux in the refrigerator for at least six hours to set. Before serving, whisk it lightly to restore a creamy texture.

Notes

• If you do not have a thermometer, cook the custard until it slightly thickens and coats the back of a spoon, but be careful to avoid scrambling the eggs.
• Using a vanilla pod is optional but highly recommended for enhanced flavor; alternatively, you can use vanilla extract.
• Warm the cream slowly to prevent it from boiling over or scalding, which can affect the flavor.
• When making caramel, do not stir the sugar to avoid crystallization; instead, swirl the pan gently if necessary.
• The chilling time is crucial for the crémeux to set properly; avoid rushing this step.
• A pinch of sea salt flakes contrasts beautifully with the caramel’s sweetness, enhancing the overall taste.

Keywords: Caramel crémeux, caramel dessert, French dessert, creamy caramel, gelatin dessert, custard dessert