Burnt Caramel Cream
Crema al caramello bruciato
A warm, glossy caramel cream with vanilla, orange zest and a touch of sea salt.
A warm, glossy caramel cream with vanilla, orange zest and a touch of sea salt.
About 500 ml
Ingredients
Batch
Caramel cream
- Caster sugar120 g
- Water30 ml
- Fresh cream300 ml
- Full cream milk100 ml
- Vanilla bean0.5 each
- Orange zestzest of 1/2 orange
- Maldon sea salta pinch
Method
Cook the sugar and water to a dark amber caramel.
Warm the cream and milk separately.
Carefully whisk the warm dairy into the caramel in stages.
Add vanilla, orange zest and salt, then simmer gently for 2-3 minutes until smooth and glossy.
Strain through a fine sieve and hold at 60-65°C for service.
Chef’s notes
- Add the dairy carefully because the caramel will boil aggressively when the liquid first goes in.
Allergens and diet
Milk.
Used in
Also in the Recipe Book
Last refined · September 2026