Cream caramel recipe

Cream caramel

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Ingredients

general information

Total production time

5 hours 25 minutes

Active production time

40 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Prepare caramel.
Pour water into a thick-bottomed pan and add sugar (you can add a couple of drops of lemon juice to prevent the sugar from crystallizing).

Bring to a boil over medium heat until the sugar dissolves.
From time to time, wipe the walls of the pan with a brush dipped in water so that splashes of sweet syrup do not caramelize on the walls.

Boil the syrup until caramel (coffee) color.

Advice

During cooking, as the syrup begins to turn brown, watch it very closely. Because The syrup quickly caramelizes; if necessary, remove the pan with the syrup from the heat to stop the caramelization process and not burn the syrup. Digested syrup is dark brown in color, with a bitter taste. This syrup will give a nasty aftertaste to the dessert.

Remove the syrup from the heat, quickly pour into the prepared clay molds (ramequins) and set aside.

Pour milk and cream into a clean saucepan.
Add half the sugar, stir and place over medium heat.
Bring to a boil, stirring occasionally with a wooden spoon.

Advice

Milk can be flavored with orange zest, then the cream caramel will acquire a pleasant orange note. To do this, add the zest of half an orange to the milk, bring to a boil and let sit for 30 minutes. Then strain out the zest and bring to a boil again.

The traditional recipe for cream caramel is prepared on the basis of milk (without adding cream).
In my opinion, the taste of this dessert is inferior to its creamy version. Cream makes the dessert the most tender in both structure and taste. Nevertheless, I think that the version of cream caramel prepared with milk will find its own admirers. It is prepared similarly to the creamy version, and bakes for about an hour. milk – 350 ml,
sugar – 85 g,
2 eggs,
2 egg yolks,
vanilla sugar (or vanilla essence) – 1 teaspoon

Break an egg into a bowl, add the yolks, add the remaining sugar and vanilla sugar (or vanilla extract).

Mix everything well with a whisk (do not beat).

Pour the bubbling milk and cream into the bowl over the eggs in a narrow stream, stirring vigorously with a whisk.

Strain the egg-milk mixture through a sieve to get rid of air bubbles formed during mixing.
If there are still air bubbles in the strained consistency, collect them from the surface with a spoon.

Pour the egg-milk mixture into the caramel molds, filling the molds 3/4 full (puncture the remaining large air bubbles with a needle).

Place the molds in a deep baking pan and pour boiling water into the pan.
The water should reach approximately the middle of the molds.

Place the baking sheet with the molds in an oven preheated to 160°C.
Bake the caramel cream for about 45 minutes (baking time will depend on the size of the molds).
The finished caramel cream “shakes” slightly when shaking the mold, but at the same time, its mixture is not very compacted and not watery.
Remove the molds with cream from the water, place on a dry surface and cool.
Then put it in the refrigerator and cool for at least 4 hours (it’s better to leave it overnight (that is, in the dark) ).
When serving, cover the mold with cream caramel with the plate on which the dessert will be served.
With a sharp movement, turn the dessert over so that it ends up on the plate.
Serve the cream caramel chilled.

Bon appetit!

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Cream caramel

Ingredients

Chicken egg – 5 pcs. (3 whole eggs + 2 yolks)

Vanilla sugar – 1 sachet

Caramel:

• 88 kcal
• 1 hour 10 minutes
• 1 hour 10 minutes

Photo of the finished dish

Video recipe: Cream caramel

Step-by-step recipe with photos and videos

Cream caramel is a common and very tasty dessert that is easy to prepare at home. This dessert will help you out both on holidays and on weekdays - it has a minimum of ingredients, but the result will not leave many people indifferent. Tender and creamy in taste, the dessert is moderately sweet, very light and pleasantly refreshing. The combination of the pleasant jelly-like texture of the baked custard and the smell, taste and richness of the caramel sauce captivates you from the first bite. Try it!

Prepare the ingredients according to the list.

Combine 3 whole chicken eggs and 2 yolks. Add sugar and thoroughly beat the mixture until the sugar dissolves and a homogeneous mass is obtained.

Measure the milk, add vanilla sugar or a vanilla stick. Over low heat, bring the milk to almost a boil. If desired, half the milk can be replaced with cream.

While stirring, add hot milk to the egg mixture. Add milk evenly, 1-2 tablespoons at a time, so the temperature will rise evenly and the eggs will not curl. After pouring in approximately half of the hot milk, the rest can be poured in a narrow stream in one go.

Prepare caramel. Measure out 200 grams of sugar and add 50 ml of cool water.

Bring the mixture to a boil over low heat. During the manufacturing process, do not stir the mixture, otherwise the sugar will crystallize. Instead, rock the container from time to time to ensure even heating. The process may take a couple of minutes, but the sugar will melt evenly and turn into sweet syrup. After another couple of minutes, the water will evaporate, the syrup will thicken and large bubbles will appear on its surface.

From now on, pay close attention to the color of the syrup, as it is the main indicator of the readiness of the caramel. In a few seconds, it will transform from transparent to pale golden, and after another second it will acquire a deep caramel color with orange sparkles. Another fundamental sign that caramel is ready is the appearance of a burnt sugar smell. When you feel it, the caramel is ready.

Turn off the heat and pour the caramel into the dessert cups. Wait a couple of minutes for the caramel to set and harden completely.

Add the prepared egg and milk mixture.

Place the dessert molds in a container with the highest sides. Pour enough warm water into the container so that the molds are 2/3 immersed in water.

Cover the container with foil, place the dessert in an oven preheated to 175 degrees and bake for 45–50 minutes.

Check readiness by piercing the cream with a wooden skewer. The finished cream will thicken and the mixture will resemble jelly.

Remove the dessert molds from the water and cool completely. If you allow the dessert to sit for several hours before serving, it will only become tastier.

Leave the chilled dessert for 20–30 minutes at room temperature. Warm temperatures will make the caramel waterier and release better from the bottom of the pan.

Then run a knife along the sides of the pan, separating the dessert. Cover the mold with the dessert with a plate, and then in one motion turn the dessert over onto the plate and remove the mold.

How to create caramel cream for a cake using a step-by-step recipe with photos

For 1 medium cake

When I want to make a delicious cake, the first thing I start with is choosing cream. Lately, I have been increasingly focusing on caramel cream in various variations and with various additives, because it is very simple to create, and you can cook virtually anything with it. And my kids just love to watch how sugar turns into caramel, and beg me to help prepare it (and quietly gobble up the third part along the way). In addition, it is easy to create the cream as watery, thick or viscous as possible, depending on what recipe I need for the cake or pastries. My mother showed me how to cook it, so I will pass on my knowledge to my children when they grow up, but for now I want to share it with you.

Let's look at several options for making this cream of varying difficulty, and you can choose the one you like best.

Custard caramel cream

In order not to get confused about how to prepare custard caramel cream according to this recipe, often associate your own result with the photo, and you will literally succeed. First, we will prepare the caramel itself for him, and then we will move on specifically to the cream.

Ingredients

Manufacturing process

1st step: 150 g sugar, cream.

1. Pour sugar into one of the saucepans
   
   and heat it until it turns into caramel syrup. Make sure the sugar doesn't burn.
2. In the 2nd saucepan, heat the cream until almost boiling.
   
   When the sugar turns into syrup, stirring vigorously, pour the cream into it. Make the mixture homogeneous and let cool.

Step 2: 70 g sugar, starch, eggs, milk.

1. Bring 400 ml milk to a boil.
   
2. Mix the eggs, starch, vanilla and sugar thoroughly, adding cool milk.
   
3. Then pour in 200 ml of hot milk, always stirring the mixture.
   
4. Pour this mixture into the remaining bubbling milk and stir until it boils,
   
   turning into a homogeneous thick cream.
   
5. Then mix the creamy caramel with the cream and let it cool.
   

3rd step: butter, caramel cream.

1. Beat the butter until fluffy.
   
2. Then, adding in small portions, mix all the cooled cream with the butter.
   

Video recipe

Although the recipe is quite simple, it is still quite large, so in order not to get confused in the sequence, watch this video. The woman explains everything very carefully, so it will be easy for you to understand.

Creamy caramel cream for cake

• Production time: 10 minutes.
• Number of servings: for 1 medium cake.
• Kitchen appliances : Mixer, plate.

Ingredients

Manufacturing process

1. Whip the cream until fluffy, evenly increasing the speed of the mixer.
   
2. While pouring the caramel in a narrow stream, mix the cream and sauce at the first speed of the mixer.
   

Video recipe for making caramel buttercream

Watch the video to find out how to create such a frisky version of caramel cream and to what state to whip the cream so that everything comes out.

Chocolate-caramel cream for cake

• Production time: 2.5 hours.
• Number of servings: for 1 medium cake.
• Kitchen appliances: saucepan, spoon, mixer, grater, bowl.

Ingredients

Manufacturing process

1st step: chocolate, cream.

1. Place the cream on the stove to heat.
2. Grind the chocolate and add it to the hot cream.
   
3. Stir the chocolate until smooth and let it cool for a couple of hours until it thickens.
   

2nd step: butter, condensed milk.

1. Beat the butter with a mixer until fluffy.
   
2. Adding condensed milk in parts, carefully stir it with the butter.
   
3. Then add chocolate and make a thick, smooth cream.
   

Video recipe for making caramel-chocolate cream

The recipe is very simple, but it’s better to watch the video to literally know how to prepare caramel cream for a cake. Then everything will work out the first time, and you won’t have to throw away food.

What to use the cream for

Caramel cream is very popular in confectionery because it is easy to prepare, does not spill and comes out very tasty. Custard is often used for eclairs; small, beautiful cupcakes are also prepared with it. The introduction of caramel into cheesecake has also long been not unique. And if we talk about cakes, then in fact any of them can be prepared with the addition of this cream. The most popular are the traditional Snickers cake with gooey caramel or the well-known Napoleon. The light traditional “Honey Cake” comes out superbly tasty, thanks to the sweet, unobtrusive cream, and the “Ryzhik” cake turns out even tastier. A sponge cake with caramel and chocolate is also very interesting.

What can I add?

You can add other ingredients to the caramel cream, which will not spoil its taste. For example, my mother often added crushed nuts or candied fruits, and from time to time small pieces of fruit. It turns out very tasty. You can also add some fruit toppings and jams to change the taste for your cake. Cinnamon mixes perfectly with caramel. To make the cream thicker, gelatin is added to it from time to time, and if you need the most viscous cream, then flour and condensed milk are added to it.

A couple of tips

If you want your cream to come out with an impeccable mixture and taste, listen to the following tips:

• Do not let the cream boil - it will curdle and spoil the entire cream.
• When preparing caramel, do not stir it with a spoon. Just shake the pan from time to time.
• To make the chocolate dissolve faster, chop it well and let it warm up in the cream for a minute before combining it.

Cream caramel - the best recipes for an unusually tender dessert

Cream caramel is the most delicate French delicacy, despite its uniqueness and elegance, it is completely accessible and easy to make. Ordinary products - eggs, sugar and milk, using simple manipulations, can be transformed into an unusually tasty “changeover dessert”, which has conquered not only European gourmets, but the whole world.

Cream caramel dessert

Cream caramel is a simple recipe; thanks to simple technology, the French delicacy will be able to appear on the table of every housewife. In fact, the dessert is a cream that is made by beating eggs with sugar, milk or cream. The mixture is poured into molds filled with caramel and baked in the oven. When serving, the dish is turned over.

• sugar – 230 g;
• boiling water – 60 ml;
• cream 33% – 100 ml;
• milk – 300 ml;
• testicle – 1 pc.;
• yolk – 2 pcs.;
• butter – 20 g;
• zest – 2 g.

1. Make caramel from 150 g of sugar and boiling water.
2. Pour into molds.
3. Mix milk with cream and zest. Warm it up.
4. Add eggs beaten with sugar.
5. Pour the mixture over the caramel.
6. Bake homemade cream caramel at 160 degrees for 45 minutes in a water bath.

French dessert crème caramel

Cream caramel dessert is a recipe that involves various cooking options. The example is French cream. It is prepared only from whole milk, with the addition of vanilla and a lot of eggs, as they are responsible for the shape of the dessert. The finished dish is cooled for 12 hours, not only for hardening, but also to eliminate the egg aroma.

• milk – 500 ml;
• testicle – 3 pcs.;
• yolk – 2 pcs.;
• sugar – 250 g;
• water – 50 ml;
• vanilla seeds.

1. Cook caramel from 100 g of sugar and water.
2. Pour it into molds.
3. Beat the remaining sugar with the eggs and yolks.
4. Add hot milk and vanilla seeds.
5. Pour the resulting mass into molds.
6. Bake French caramel cream for 20 minutes at 160 degrees.

Salted Caramel Cream – recipe

Salted caramel cream is incredibly popular in the modern confectionery world. Its salty taste perfectly sets off the sweetness of desserts, and the dense, viscous mixture, similar to toffee, allows you to use caramel not only as an independent treat, but also as a topping for ice cream, pancakes, porridge and pancakes.

• sugar – 350 g;
• cream 33% -350 g;
• butter – 70 g;
• salt - a pinch.

1. Melt the sugar until amber in color.
2. Add butter, salt and warm cream.
3. Cook the mixture for 8 minutes.
4. The salted caramel cream cools in the cold for 12 hours.

Cream caramel with cream cheese

Cream cheese with caramel is a beautiful interior option for unique baking or a light independent dessert. The process is simple: previously cooked caramel is mixed with cream cheese, sweet powder and cream until the mixture is fluffy. The main thing is that all the ingredients are chilled, otherwise the mass will not beat well and will melt.

• cream 33% – 200 g;
• sugar – 150 g;
• butter – 40 g;
• cream cheese – 250 g;
• sweet powder – 50 g.

1. Melt butter and sugar and boil.
2. Heat 100 g of cream and add to caramel. Cool.
3. Beat cream cheese with powder, 100 g of cream and caramel.
4. Refrigerate the cream caramel.

Custard with caramel

Cream caramel is a recipe that gives you a lot of ability to develop unique independent desserts and affectionate additions to baked goods. Now that traditional custard is not surprising, its combination with caramel is especially necessary. Thanks to caramel, it acquires a completely new taste, color and creamy texture.

• milk – 900 ml;
• sugar – 380 g;
• flour – 100 g;
• starch – 40 g;
• yolk – 3 pcs.;
• butter – 30 g.

1. Add 200 g of sugar, 70 g of flour, starch and yolks to 800 ml of milk.
2. Whisk and cook until thick.
3. Fry 30 g of flour in a frying pan, add butter and 180 g of sugar.
4. Pour in 100 ml of milk, hold for 5 minutes, remove from heat and cool.
5. Mix the finished caramel with cream.

Cream caramel for cake

The recipe for homemade caramel cream is simple and tastes perfect. It can be used as a layer for cakes or as a base for cream. The highlight of making it yourself is that you can change the density of the mass, depending on the purpose. This recipe shows the proportions for soft caramel.

• milk – 120 ml;
• sugar – 220 g;
• butter – 70 g;
• vanillin - a pinch.

1. Melt the sugar.
2. Add warm milk, vanilla and butter.
3. While heating, stir.
4. The cream caramel will be soft and watery, but will thicken as it cools.

Milk cream caramel

Cream caramel has different versions of production. One of them - on a milk base - is very popular, as it is ordinary and affordable. With the help of additional components, you can not only vary the taste, but also the smell of the dessert by adding a pinch of cinnamon to the milk instead of the classic vanilla stick.

• milk – 270 ml;
• sugar -150 g;
• testicle – 1 pc.;
• yolk – 2 pcs.;
• ground cinnamon - a pinch;
• boiling water – 100 ml.

1. Before preparing the cream caramel, melt 100 g of sugar, pour in boiling water and boil the mixture.
2. Add cinnamon to heated milk.
3. Beat the egg and yolks with 50 g of sugar.
4. Add to milk.
5. Pour the caramel into the molds and pour the cream on top.
6. Bake in the oven in a water bath for 45 minutes.

Cream caramel cake recipe

Chocolate cake “Cream Caramel” is an airy delicacy with a biscuit base and the most delicate caramel cream. The highlight of the production is that three masses are alternately poured onto a baking sheet and baked immediately in the oven, in a water bath. The finished cake is cooled and served upside down, just like the cream caramel dessert.

• testicle – 10 pcs.;
• sugar – 450 g;
• milk – 1.1 l;
• vanillin – 5 g;
• oil – 100 ml;
• flour – 160 g;
• baking powder – 10 g;
• cocoa – 40 g.

1. Cook caramel from 200 g of sugar and water.
2. Pour the mixture into the mold.
3. Beat 8 eggs with 100 g of sugar and 1 liter of milk and vanilla. Pour over caramel.
4. For the dough, beat 2 eggs, 125 g sugar, 100 ml butter, 100 ml milk, flour, baking powder and cocoa.
5. Pour into the mold.
6. Bake in a water bath for 45 minutes at 180 degrees.
7. Cool and turn over.