Vermicelli Cream Caramel
An easy chilled dessert layering buttery vermicelli with creamy caramel custard and a smooth caramel topping.
Vermicelli cream caramel is an inventive cold dessert that combines toasted vermicelli cooked in milk with a silky cream caramel layer, crowned with a glossy caramel top. Its rich texture and sweet taste make it an easy, standout dessert for the table.
How to Prepare
1. Toast the vermicelli lightly, then add the milk and cook until softened.
2. Stir in the cream caramel powder (and qishta if using) and cook until thickened, then pour into a serving dish.
3. For the topping, melt the sugar to a caramel, then whisk in the cornstarch dissolved in water and cook until glossy and thick.
4. Pour the caramel layer over the vermicelli.
5. Chill in the fridge for about 1 hour, then serve.
Made it? Rate this recipe
Toast the vermicelli until golden first for a deeper, nutty flavour.
Ingredient Swaps
The cream caramel powder can be replaced with a homemade custard of milk, starch and vanilla. For flavour, a dash of rose water or cinnamon can be added to the milk. The cream is optional and can be left out or replaced with a spoonful of whipping cream.
Common Questions
Why is the vermicelli toasted first?
Toasting gives the vermicelli a golden colour and a roasted flavour that enhances the dessert.
How do I get a glossy caramel layer?
Caramelize the sugar, then add the water-dissolved starch and cook until it turns glossy and thick.
How long does it need to chill?
About an hour in the fridge until the layers set and it is ready to serve.
Can it be made ahead?
Yes, it is prepared and kept chilled until serving so the layers stay firm.
How do I control the thickness of the vermicelli layer?
Cook the mixture until it thickens to your liking before pouring it into the dish.
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