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Caramel cream

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  • 25 minutes
  1. 60 g sugar
  2. 1 ts lemon juice
  3. 1 tbs water
  4. 550 ml milk
  5. 1 tbs powdered sugar
  6. 2 tbs cornstarch
  7. 1 egg
  8. 200 ml cream
  9. 1 package vanilla sugar

1. Add sugar, lemon juice and water to the pan. Switch the hob to a low level and slowly caramelize to a pale color. Remove from the hob, carefully deglaze with approx. 200 ml milk and remove the caramel from the base of the pan while stirring.

2. Stir the powdered sugar, cornstarch and egg with the rest of the milk and add to the caramel. Heat the pot on a medium level up, stir constantly until the cream has a firm consistency.

3. Put the caramel cream in a bowl. Place the plastic wrap directly over the top of the cream to prevent a rubbery film and let cool completely.

4. Whip the cream with vanilla sugar until stiff, fold into the cream, fill into portion-sized bowls and serve.

This recipe has been tested and approved by AMC.

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