How to Make Biscuit Crème Caramel?

To make biscuit crème caramel, first melt the granulated sugar in a pan over medium heat until it turns a light amber color. Carefully pour the prepared caramel into the bottom of a heat-resistant pan and set aside. In a separate bowl, mix the eggs, granulated sugar, and vanilla without over-foaming. Gradually add the lukewarm milk to this mixture, stirring until a homogeneous consistency is achieved. For a smoother result, strain the mixture into the caramelized pan. This prepares the base for classic crème caramel before adding the biscuits.

For the crème caramel, you can use plain petit beurre biscuits or similar tea biscuits. Using whole or large pieces of biscuit instead of crumbling them will create a more defined texture in the dessert. Carefully place the prepared biscuits on top of or inside the crème caramel mixture. Do not soak the biscuits too much in milk beforehand, as the liquid in the crème caramel is enough to soften the biscuits during cooking. Using too many biscuits can suppress the creamy texture of the dessert, so creating a thin layer will give a more balanced result. After placing the biscuits, you can gently shake the mold to ensure the pieces are evenly distributed in the mixture.

Place the prepared mold inside a larger baking dish and create a bain-marie by adding hot water to the outer dish. Bake the crème caramel in a preheated oven at 150-160 degrees Celsius (350 degrees Fahrenheit) using the top and bottom heating elements, monitoring carefully. Remove from the oven when the edges are firm and the center is slightly wobbly. Let the dessert cool to room temperature first, then refrigerate. Resting for at least a few hours allows the crème caramel to fully set and the biscuits to soften and integrate with the dessert. When serving, gently separate the edges of the mold and invert it onto a plate to obtain a soft, biscuit-infused crème caramel with caramel sauce.