Golden Caramel Cream with Meringue
A stunning no-fuss dessert featuring a rich amber caramel base, silky vanilla custard, and a cloud of toasted meringue. Make it ahead and serve chilled for the perfect elegant treat.
🛒 Ingredients
6 servings
- 200 g (1 cup) granulated sugar for caramel
- 10 cl (1/3 cup) hot water
- 1/2 can sweetened condensed milk (about 200 g)
- 800 ml (3 1/3 cups) whole milk
- 40 g (3 tbsp) cornstarch
- 3 to 4 egg yolks, sieved
- 2 to 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 3 to 4 egg whites
- 1 tablespoon granulated sugar (for meringue)
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Directions
- 1
Make the caramel: melt 200 g of sugar in a dry saucepan over medium heat until deep amber. Carefully pour in hot water, stir, and let it thicken slightly.
- 2
Pour the caramel into a baking dish to coat the bottom evenly. Set aside.
- 3
In a saucepan, whisk together the milk, condensed milk, sugar, cornstarch, sieved egg yolks, and vanilla extract until smooth.
- 4
Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and let cool slightly.
- 5
Whip the egg whites with 1 tablespoon of sugar to stiff, glossy peaks to form a meringue.
- 6
Pour the custard over the caramel layer, then gently spread the meringue on top.
- 7
Bake in a very hot oven (425 °F / 220 °C) for about 5 minutes until the meringue is lightly golden.
- 8
Cool to room temperature, then refrigerate for at least 2 hours. Serve well chilled.
💡 Chef's Tip
Do not stir the sugar while it melts — just swirl the pan gently. For extra flavor, add a strip of lemon zest or a cinnamon stick to the milk while heating.
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