Cream Caramel: A Refreshing Ramadan Dessert
Cream caramel is a delightful and chilled dessert that has become a staple during the month of Ramadan. This luscious treat combines smooth custard and a rich caramel topping, creating a perfect balance of flavors that everyone will enjoy.
Ingredients
- 1 cup sugar (for caramel)
- 4 eggs
- 1 can (400 ml) sweetened condensed milk
- 2 cups milk
- 1 teaspoon vanilla extract
- ½ cup sugar (for the custard)
Instructions
- In a saucepan, melt 1 cup of sugar over medium heat until it turns golden brown. Carefully pour the caramel into a round mold or small serving cups, tilting to coat the bottom evenly. Set aside to cool.
- In a mixing bowl, whisk together the eggs and ½ cup of sugar until well combined.
- Add the sweetened condensed milk, regular milk, and vanilla extract to the egg mixture. Mix until smooth and well blended.
- Slowly pour the custard mixture over the cooled caramel layer in the mold.
- Preheat the oven to 350°F (175°C). Place the mold in a larger baking dish filled with water to create a water bath.
- Bake in the preheated oven for about 45 minutes or until the custard is set.
- Remove from the oven and allow to cool. Once cooled, refrigerate for at least 4 hours or overnight.
- To serve, carefully run a knife around the edges of the mold and invert onto a serving platter. The caramel sauce will flow over the custard.
Tips for the Perfect Cream Caramel
- Be careful when melting sugar to make the caramel as it can burn quickly.
- Ensure the custard is fully set before removing it from the fridge for the best texture.
- You can add a pinch of salt to enhance the flavor of the dessert.
- If you prefer a smoother texture, strain the custard mixture before pouring it into the mold.
