Easy Creamy Desserts: No Condensed Milk, No Gelatine, No Cream Cheese!

Make the Caramel: In a small saucepan, combine 50 g sugar, 40 ml water, and 1 tbsp lemon juice. Heat over medium heat, stirring until the sugar dissolves. Allow it to simmer without stirring, until it turns a golden amber color. Once ready, pour the caramel into the bottom of serving dishes or one large dish to form the base, and set aside to cool slightly.

Prepare the Custard: In a mixing bowl, whisk together 3 whole eggs, 1 egg yolk, and 60 g sugar until well combined. In a separate saucepan, heat the milk over medium heat, but don’t let it boil. Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling the eggs. Once the milk is incorporated, pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens. Be careful not to let it boil.

Add the Flour: In a small bowl, mix 30 g cake flour with a little cold milk to form a smooth paste. Gradually stir this paste into the thickened custard and continue cooking until the mixture reaches a velvety, smooth consistency. Remove from heat and set aside.

Make the Meringue: In a separate bowl, whisk the egg white until soft peaks form. Gradually add 35 g sugar while continuing to beat until stiff peaks form.

Assemble the Dessert: Pour the thick custard mixture over the set caramel. Carefully top with the meringue, spreading it evenly across the surface.

Bake the Meringue: Preheat your oven to 180°C (350°F). Place the dessert in the oven for about 10 minutes, or until the meringue is golden brown and crispy on top. Remove from the oven and let it cool to room temperature before serving.

Serving and Storage Tips:

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