Brown Butter Crème Caramel

Instructions

1. 1

   Preheat the oven to 160°C (320°F).

   Tip: Line the baking sheet with parchment paper for easy removal.

2. 2

   Roll out the pastry dough to a thickness of 3mm. Transfer it to a 20cm (8 inch) round baking dish.

   Tip: Press the dough into the corners and edges of the dish.

3. 3

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be careful not to burn the butter.

4. 4

   Add the sugar to the brown butter and stir to combine. Cook for 1-2 minutes, or until the sugar has dissolved.

   Tip: Avoid lumps by stirring constantly.

5. 5

   In a small bowl, whisk together the eggs, milk, salt, and cinnamon. Gradually pour the egg mixture into the saucepan with the brown butter mixture, whisking constantly.

   Tip: The mixture will bubble and steam vigorously. Be patient and whisk continuously.

6. 6

   Bring the mixture to a simmer and cook for 5-7 minutes, or until it thickens and coats the back of a spoon.

   Tip: Avoid overcooking, as the caramel will become too dark and bitter.

7. 7

   Remove the saucepan from the heat and stir in the heavy cream and vanilla extract. Let the mixture cool slightly before pouring it into the prepared pastry shell.

   Tip: Let the caramel cool and set before refrigerating or serving.

8. 8

   Chill the crème caramel in the refrigerator for at least 2 hours or overnight. Serve chilled, garnished with a sprinkle of cinnamon or a drizzle of caramel sauce, if desired.