Its texture is velvety and soft, while the aromas of orange and cinnamon will break our noses.
Caramel cream is one of the most popular sweets in the world. It used to be a favorite dessert in good restaurants, then moved on to the home sphere. It became powder, got into a box but also into a cup – like vanilla cream and rice pudding – and lost the glamor of the dessert. But what does the ready-made have to do with the authentic caramel cream that you make from scratch with fresh ingredients? In our opinion, none. But we will let you decide.
The perfect texture, neither greasy nor sweet!
Follow this recipe given to us by Spyros Pediaditakis and you will discover a taste of the old, worthy of its fame. An “experienced” caramel cream with a nice soft and velvety texture. Unlike many caramel creams that are heavy and greasy and leave a sweet feeling, this one is cool, pleasant and light in the mouth. This is due to the ideal ratio of milk and cream. Most of it consists of fresh milk, while the cream is used in a very small proportion.
It is necessary to bake in a baking pan
Another secret that gives the cream a soft feeling is the way we bake it. Always the caramel cream should be baked in a baking pan. This helps it to bond and stabilize properly and evenly, not to crack the surface and to become wonderfully creamy and smooth.
Candy with orange and cinnamon – Reminds you of something?
The taste of caramel cream is primarily that of caramel. The charm of this dessert lies in this: that an otherwise “childish” cream loses its innocence, as its milky taste recedes in the face of intense, deep and slightly bitter notes of caramel.
But what surprises us in this recipe is that Spyros Pediaditakis suggests us to add other aromas and specifically cinnamon sticks and orange zest. The result; The notes of citrus “cool” the candy, make it even lighter. Cinnamon, on the other hand, which is probably our most familiar aroma in sweets, gives it a comfortable feeling.
But does this combination of perfumes remind you of anything? Citrus fruits, caramel and cinnamon, all together? But of course! We find something similar in the Spanish cream Catalana but also in the French Crêpes Suzette, which are watered with caramel and grand marnie and served flabby. The association is not accidental… Our chef revealed to us that indeed the inspiration for the recipe he gave us came from the Crêpes Suzette.
Individual creams or a large one?
We baked a large cream in a fireproof dish with a diameter of 20-21 cm, which produces six pieces. At this diameter, the cream comes out quite thin. If you do not have such a utensil you can use a metal round mold of corresponding diameter, a small elongated cake tin or even a tin with a hole in the middle, but beware! It should not have a removable bottom because water will penetrate during baking in a baking pan. Another option you have is to bake in individual metal molds for caramel cream. Because the cream in them will have a higher height, you may need a little more baking. However, the correct texture of the baked cream is to have set but to be slightly shaky in the center.
We have said enough, all you have to do is try it in practice. However, it is one of the easiest caramel creams we have made. It does not have long waits and the result is amazing.
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