Israeli Karamelrand

Ingredients

Israeli Karamelrand differs from the original Dutch version by incorporating Israeli flavors and ingredients. The Israeli adaptation may include the addition of spices such as cardamom or saffron to the custard, giving it a unique Middle Eastern twist. Additionally, Israeli Karamelrand may be garnished with chopped pistachios or dates to add a touch of Israeli flair. We alse have the original recipe for Karamelrand, so you can check it out.

• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 4 cups (950ml) whole milk 4 cups (950ml) whole milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 4 large egg yolks 4 large egg yolks
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of cardamom or saffron (optional) Pinch of cardamom or saffron (optional)
• Chopped pistachios or dates for garnish (optional) Chopped pistachios or dates for garnish (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 60g, 45g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine 1 cup of granulated sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and turns amber in color.
2. 2.
   Carefully pour the caramel into individual serving dishes, swirling to coat the bottom. Set aside to cool and harden.
3. 3.
   In a separate saucepan, heat the milk over medium heat until it begins to steam. Do not let it boil.
4. 4.
   In a mixing bowl, whisk together 1/2 cup of granulated sugar, cornstarch, and egg yolks until well combined.
5. 5.
   Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
6. 6.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
7. 7.
   Remove from heat and stir in the vanilla extract and optional cardamom or saffron.
8. 8.
   Pour the custard into the prepared caramel-coated dishes. Allow them to cool to room temperature, then refrigerate for at least 2 hours, or until set.
9. 9.
   Before serving, garnish with chopped pistachios or dates if desired.

Treat your ingredients with care...

• Caramel — Be cautious when working with hot caramel as it can cause severe burns. Handle it carefully and avoid touching it directly.
• Cardamom or Saffron — If using cardamom, crush the pods and remove the seeds before adding them to the custard. If using saffron, steep it in a tablespoon of warm milk before adding it to the custard to release its flavor and color.

Tips & Tricks

• To prevent a skin from forming on the custard, place a piece of plastic wrap directly on the surface before refrigerating.
• For a richer flavor, substitute some of the milk with heavy cream.
• If you prefer a stronger caramel flavor, you can increase the amount of caramel sauce used in each serving.

Serving advice

Serve Israeli Karamelrand chilled for the best experience. It can be enjoyed on its own or accompanied by a dollop of whipped cream or a sprinkle of cinnamon on top.

Presentation advice

To create an elegant presentation, drizzle some additional caramel sauce on the serving plate before placing the custard on top. Garnish with a mint leaf or a dusting of powdered sugar for a touch of sophistication.