Burnt sugar cream is also known as crème caramel is a Romania dessert that is the ultimate sweet! You prepare this fine burnt sugar cream according to an old recipe that is a classic. It can be explained step by step and with all its related secrets!
First of all, however, we need to clarify a few terms that give homemakers headaches even today. What is burnt sugar cream? It is a creamy dessert that in our country is also known as egg cream with milk or caramel pudding. Not to be confused with:
- Crème brûlée;
- Jar of crème;
- Catalan cream.
These three are similar to burnt sugar cream but the taste and ingredients used to make all of these different.
Whole eggs and milk
Burnt sugar cream is made with whole eggs and milk and has a thin layer of caramel on top. Creme brûlée is a dessert from the same family, but it is prepared with sour cream, vanilla, and yolks, with a layer of sugar that is sprinkled on top and burnt with a kitchen cake.
The burnt sugar cream has a satiny consistency and is a little like gelatin-based desserts. The egg whites are the ones that “help” the burnt sugar cream to be served as a slice of cake. Instead of creme brûlée which is creamy and with the most calories, it is cooked and served in ramekins or other small oven-resistant forms. You can make the same creams; cook them in ramekinuri or oven-resistant forms.
Specific to Spain
Catalan cream is specific to Spain and is prepared with yolks, sugar, lemon, cinnamon, milk, and corn starch. It is not cooked in the oven but on the stove. Now all you need to do is follow the recipe to make a delicious crème caramel.