Crème Mousseuse au Caramel

This is the dessert that I love to make with my husband. Because he always makes the caramel by himself at the perfection.

I’ve made this mousse lots of time. I love this dessert, it’s incredibly delicious, so light and airy. Definitely my best mousse that I’ve ever eaten.

Preparation : 20 minutes + cooking 15 minutes

Serves : 8

Ingredients :

• 1 liter milk
• 3 big eggs (or 4 small)
• 150 gr (5,3 oz) (2/3 cup) granulated sugar
• 80 gr (2.80 oz) (1/2 cup + 3 tablespoons) flour
• 6 Tablespoons granulated sugar for the caramel
• 100 ml water for the caramel

Directions :

1. In a large bowl whisk together flour and sugar. Add egg yolks, one at a time, mixing well after each addition. Dilute the dough with some milk.
2. Bring the remaining milk to a boil in a big saucepan over medium heat.
3. As soon as the milk is boiling, pour it immediately in the bowl and mix well.
4. Pour the mixture in the pan, and bring to a boil, stirring constantly. As soon as it boils, remove from heat. Cooling the custard and mix from time to time to avoid that forms a crust.
5. Meanwhile heat the granulated sugar (6 Tablespoons) and water (100 ml) in a 2-quart heavy-duty saucepan over high heat, without stirring, until the  mixture comes to a boil.  Brush around the inside of the pan with a damp pastry brush at the point where  the sugar syrup meets the sides of the pan to prevent the sugars from  crystallizing. Do this two times. Cook the mixture over high heat, without  stirring, until it turns amber colored, about 6 minutes.
6. Fold the caramel into the cream gently, until evenly combined.
7. Beat the egg whites until stiff. Blend the eggs into the mixture with a wooden spoon.

Serve cold.