Mardi Gras Cream Caramel Dessert

Mardi Gras Cream Caramel Dessert

Mardi Gras Cream Caramel Dessert

Mardi Gras Cream Caramel Dessert

Celebrate tonight with this delicious Cream Caramel Dessert. Your family will wish it were Mardi Gras every night!

INGREDIENTS

1 Cup Cold Water (Divided)

4 Teaspoons Gelatin

1 Cup Heavy Whipping Cream

1 1/2 Cups Whole Milk

3/4 Cup Sugar

1/2 Teaspoon Kosher Salt

3 Large Egg Yolks

1 Teaspoon Vanilla Bean Paste (I like to use Nielsen-Massey Vanilla Paste)

1 Teaspoon Vanilla Extract

In a small-size bowl pour in 1/4 cup cold water. Add gelatin and gently stir to help dissolve. Let gelatin sit for 5 minutes until gelled. In a small-size saucepan add the remaining cold water and bring to a simmer over a medium-high heat. Pour hot water onto gelatin. Stir until dissolved and then set aside. In a medium-size bowl beat the whipping cream to stiff peaks and then place in fridge. In a medium-size saucepan add milk, sugar, and kosher salt over a medium-high heat until milk is hot and starts to steam. Whisk occasionally. Place egg yokes in medium-size bowl and beat slightly. When milk mixture is hot, whisk into yolks by adding just a few drops at first and adding more little by little. This is very important, as you don’t want scrambled eggs. Pour milk and egg yolk mixture back into saucepan and bring to simmer over a very low heat. Make sure to stir frequently. When simmering cook for 2 minutes and stir constantly. Turn off heat and stir in gelatin and water mixture, vanilla bean paste, and vanilla extract. Strain twice through a fine mesh sieve and pour into a medium-size bowl. Pour ice water into a large-size bowl (1/3 full) and sit bowl of cream mixture inside the large bowl of ice water. Using a handheld electric mixer beat cream until cooled and starts to thicken. Remove whipped cream from fridge and gently fold whipped cream into cream mixture by adding a tablespoon at a time. Transfer mixture to individual serving ramekins and place in fridge for 3 to 5 hours until set. Serves 4 to 6.

© Victoria Hart Glavin

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  • (5 /5)
  • 4 ratings

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