Caramel and Custard Mousse Recipe

Ingredients (6 people):

  • 1 l of cream
  • powdered sugar
  • 20 gr of butter
  • For the custard:
  • 1/2 l of milk
  • 75 gr of sugar
  • 1 cinnamon stick
  • 6 egg yolks
  • 1 jelly sheet
  • To decorate:
  • 3 peaches in syrup
  • 1/2 glass of liquid caramel

Preparation of the caramel and custard Mousse recipe:

For the Custard, beat in a bowl a splash of milk with the yolks. Put the rest of the milk, sugar and a cinnamon stick in a pan. When the milk is hot add a little to the yolks, mix well and turn over the casserole. Cook briefly without boiling. Add a jelly leaf (soaked in water) and stir well. Strain the mixture and let it cool.

Ride the cream with a tablespoon of icing sugar and mix gently with the custard.

Butter a crown mold and chill it in the fridge. Pour the mixture into it and put in the freezer for 2 hours

Shred the peaches until you get a puree.

Unmold the mousse, fill the center with the mash and bathe it with the liquid caramel.


The elaboration of the custard is very simple, you just have to be careful that the mixture does not boil, because it would be cut. Another important point: the milk and eggs used should be very fresh. In addition, in places with hot weather, some more sugar is usually added as a preservative.

Video: How To Make A Crème Caramel. MasterChef Canada. MasterChef World (February 2020).

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