Caramel Cream With Strawberry Recipe

Make caramel

Place 3/4 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan. Stir gently to combine so all sugar is moistened, then stop stirring. Cook over medium heat until the sugar melts and begins to turn amber, gently swirling the pan occasionally to promote even caramelization (about 6–8 minutes). Watch closely to avoid burning.

When the sugar reaches a deep amber color, remove the pan from the heat and carefully add 2 tablespoons unsalted butter. The mixture will bubble vigorously—stir with a heatproof spatula until the butter is incorporated.

Slowly pour in 3 tablespoons heavy cream while stirring (mixture will foam). Return to low heat just to bring together, then remove from heat and stir in 1 teaspoon fine sea salt. Let cool slightly (3–5 minutes).

Reserve about 2 tablespoons of warm caramel for drizzling at the end. Pour the remaining warm caramel into 4 serving dishes (ramekins or small glasses), dividing it evenly. Tilt dishes to coat bottoms if desired. Let the caramel settle and cool slightly while you prepare the cream.

Temper and cook custard

In a small saucepan, combine 1 cup whole milk and 1 cup heavy cream and heat until steaming but not boiling over medium heat.

In a medium bowl, whisk 4 egg yolks with 1/4 cup granulated sugar and 1 teaspoon cornstarch until pale and slightly thickened.

Temper the yolks: slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise the temperature without scrambling.

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (about 3–6 minutes). Do not let it boil.

Remove from heat and stir in 1 teaspoon vanilla extract. If needed, strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Let sit for 2 minutes to cool slightly.

Whisk in about 2 tablespoons of the reserved warm caramel to incorporate into the custard for a light caramel flavor throughout (optional: reserve all caramel for bottom + drizzle instead). Taste and adjust salt if desired.

Divide the warm caramel custard evenly over the caramel-lined bottoms of the 4 serving dishes. Smooth the tops. Cover each dish with plastic wrap (touching the surface to prevent skin) and chill in the refrigerator at least 2 hours, preferably 3–4 hours, until set.

Prepare strawberries

While custard chills (or up to 20 minutes before serving), hull and quarter 1 cup fresh strawberries. Toss them with 1 tablespoon sugar and 1 teaspoon lemon juice. Let macerate at room temperature for 10–15 minutes so they release juices and become slightly syrupy.

When ready to serve, spoon macerated strawberries and a little of their syrup over each chilled caramel cream.

Drizzle the reserved 2 tablespoons warm caramel over the strawberries for extra shine and flavor. Garnish each serving with a small mint leaf if desired.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 2 days (strawberries may soften over time).