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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/caramel-cremeux-recipe/