This caramel cream is a gorgeous cream made of many eggs, evaporated milk and caramelized sugar and good for any occasion and is made all year through. I remember like yesterday that I wrote the recipe in my notebook and I made the caramel cream for the first time. I made husband and child very happy! Mrs. Amalia used to beat the mixture until it would get all fluffy and increase 3 to 4 times its volume, but in this way a dark brown top forms while baking and it does not taste very good. The cream becomes very soft and smooth in taste when you beat the mixture just 2 to 3 minutes. It is not necessary to increase in volume.
Ingredients for the caramel:
250 gr sugar
75 ml water
1 tablespoon rose water
Start by preparing the caramel, take a large frying pan and add the sugar, water and rose water to the pan. On high heat we boil the sugar until it becomes caramel and colors brown, then we stir slowly so that the sugar melts evenly and becomes a nice caramel. Be careful not to burn it! See the slide show below.
Once the caramel is ready, quickly pour the caramel in a round Pyrex (26 cm. diameter) and turn the Pyrex round so that the caramel covers the bottom and some edge of the Pyrex. Set aside to cool. While cooling down the caramel will start to form cracks, when cracks appeared all over, then it is time to continue with the cream.
Ingredients for the cream:
Preheat the oven to 180 degrees.
125 gr sugar
7 eggs
1 sachet vanilla sugar
1 can (388 ml) evaporated milk
1 can (388 ml) water
1 tablespoon rose water
To prepare the cream, add the eggs to a large bowl preferable with high edges and mix them slight, then add all other ingredients and mix for 2-3 minutes. Poor the mixture onto the cracked caramel in Pyrex. Place the Pyrex in a large round oven dish and add 1.5 cm water to the oven dish. In this way the caramel cream "cooks" in the oven dish with the water, also known as the bain Marie technique. Bake in the preheated oven for 1 & 1/2 hour, cool completely and refrigerate.
