C04 : CREAM CARAMEL

To make a creamy caramel custard dessert, start by caramelizing sugar and water until it turns brown, then pour it into ramekin cups. Next, warm fresh milk and ideal milk with sugar until dissolved, let it cool, and then stir in whole eggs and vanilla flavor. Sieve the mixture to ensure a smooth texture, pour it over the caramel in the ramekins, and bake at 150°C for 30 minutes using steam bake.

Yes, you can make a dairy-free version of cream caramel by substituting the fresh milk and ideal milk with plant-based alternatives like almond milk, coconut milk, or soy milk. Just ensure that the plant-based milk you choose has a similar consistency to achieve the creamy texture.

To store leftover cream caramel, cover the ramekin cups with plastic wrap or transfer the custard to an airtight container. Refrigerate for up to 3-4 days. When ready to serve, you can enjoy it cold or gently reheat it in a water bath to maintain its creamy texture.

Cream caramel pairs wonderfully with fresh fruits like berries or sliced bananas, as well as a dollop of whipped cream or a drizzle of chocolate sauce. You can also serve it alongside a cup of coffee or tea for a perfect dessert experience.

If you're looking for an egg substitute in cream caramel, you can use silken tofu blended until smooth, or a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. This will help maintain the custard's texture while accommodating dietary restrictions.