Burnt Caramel Panna Cottas Recipe – Spanish Special
The Burnt Caramel Panna Cottas recipe is a luxurious Spanish-style dessert that pairs smooth, creamy panna cotta with a rich layer of deep amber caramel. Made with half-and-half, heavy cream, sugar, vanilla, and just a pinch of salt, this indulgent treat sets to silky perfection and is chilled until firm. With its slow-dripped burnt caramel that becomes a sauce as it melts, this dessert delivers classic custard, silky texture, Spanish flavor, and elegant simplicity in every spoonful.
- Prep Time6 hr 10 min
- Cook Time30 min
- Total Time6 hr 40 min
Burnt Caramel Panna Cottas Ingredients :
- 1 cup plus 6 tablespoons of granulated sugar, divided
- 2 1/2 cups of half-and-half
- 1/2 cup of heavy whipping cream
- A pinch of kosher salt
- 2 1/2 teaspoons (equivalent to 1 envelope) of gelatin powder
- 1 teaspoon of pure vanilla extract
How to Make Burnt Caramel Panna Cottas
Select 6 to 8 small or medium heatproof ramekins or glasses and arrange them on a tray. Set aside.
Prepare the caramel: Place 1 cup of sugar in a large saucepan over medium heat. Stir occasionally with a wooden spoon as the sugar melts evenly. Allow the sugar to melt completely and turn a deep amber color, which will take about 10 minutes (reduce heat to low if needed for better control, an additional 5 to 7 minutes). Once caramelized, immediately remove the pan from heat and divide the caramel evenly among the ramekins.
Begin making the panna cotta: Add 1/4 cup of cold water to a large pitcher or bowl with a pouring lip. Sprinkle the gelatin evenly over the water’s surface (avoiding clumping) and let it sit for 5 to 10 minutes until the gelatin absorbs the water.
In a medium saucepan, combine half-and-half, cream, remaining 6 tablespoons of sugar, and salt. Stir occasionally over medium-high heat until the mixture boils, about 5 minutes. Remove from heat, stir in the vanilla extract, and pour the hot mixture into the pitcher with the gelatin. Stir vigorously for at least 1 minute to dissolve the gelatin completely.
Divide the hot panna cotta mixture evenly among the ramekins. Tap each gently to release any air bubbles, then cover the surface of each panna cotta with plastic wrap. Chill in the refrigerator for at least 7 hours or overnight. Store any uneaten panna cottas in their ramekins in the refrigerator for up to 3 days.
Recipe Notes:
Use a 1:6 ratio of half-and-half to cream for the perfect balance of richness and smoothness.
Burn the sugar until deep amber—this adds a bittersweet complexity to the caramel top.
Bloom the gelatin in cold water before adding it to the hot mixture to ensure a clean set.
Stir the vanilla and salt into the warm cream mixture for an even flavor melt.
Tap the ramekins after pouring in the mixture to release air bubbles for a smooth surface.
Chill the panna cottas for at least 7 hours or overnight to ensure a fully creamy set.
Serve straight from the ramekin and allow the burnt caramel to lazily drizzle over the creamy custard.
