- 1
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Only 4 ingredients
- 2
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Heat 100 ml of cream. Caramelize sugar over medium heat until golden brown.
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- 3
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Golden brown caramel
- 4
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Add hot cream and let simmer for a few minutes until all sugar lumps are dissolved. Put aside.
- 5
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Caramelized sugar and cream without lumps
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Separate the eggs
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- 8
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Whisk egg yolks and caramel cream together in a bowl over a medium hot Bain-Marie until nice and smooth. Put the bowl into ice-water and whisk away until the creme is cool.
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Egg yolks and caramel cream over Bain-Marie
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Whip the remaining cream and fold it into the cooled caramel creme.
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Cream and creme
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Whip egg white with a pinch of salt and fold it into the creme. Pour the creme in a box and freeze for 6-8 hours. Serve with tart fruit or compote. Enjoy !
- 13
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Ready to enjoy
Ingredients
75 g sugar | |
350 ml cream | |
3 very fresh eggs | |
A pinch of salt |