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Caramel cream, thickened


from »Flora« by  Nils Henkel



225g milk

75 grams of cream

15 grams of sugar

1/2 vanilla bean

60 grams of sugar

1.2 g Iota




Bring the milk, cream, 15 g sugar and the scraped vanilla pod to the boil. Then cook 60 g of sugar until brown caramel, deglaze with the milk mixture and leave covered for 10 minutes. Pass the mixture through a sieve, mix with Iota, bring to the boil and pour into a small 1 cm high rectangular mold lined with cling film, chill. Then cut out round cylinders of about 1.5 cm.

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