Cream caramel is a simple and very tasty dessert that is easy to make at home. Such a dessert will help you out both on holidays and on weekdays - it has a minimum of components, but the result will leave few people indifferent. Delicate and creamy in taste, the dessert turns out moderately sweet, very light and pleasantly refreshing. The combination of a pleasant jelly-like texture of baked custard and the aroma, taste and juiciness of caramel sauce wins you over from the first bite. Try it!

Prepare the ingredients according to the list.

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

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

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

Prepare caramel. Measure out 200 grams of sugar and add 50 milliliters of cold water.

Bring the mixture to a boil over low heat. During cooking, do not stir the mixture, otherwise the sugar will crystallize. Instead, periodically shake the container so that the heating is even. The process may take several minutes, but gradually the sugar will melt and turn into sugar syrup. After a few more minutes, the water will evaporate, the syrup will thicken and large bubbles will appear on its surface.

From this point on, keep a close eye on the color of the syrup, as it is the main indicator of the readiness of the caramel. In a few seconds, it will turn from transparent to pale golden, after another seconds it will acquire a deep caramel hue with orange glints. Another important sign of the readiness of caramel is the appearance of the aroma of burnt sugar. As soon as you feel it, the caramel is ready.

Turn off the heat and pour the caramel into dessert portion molds. Wait a few minutes for the caramel to set and completely harden.

Add prepared egg and milk mixture.

Set the dessert molds in a container with high sides. Pour warm water into the container in such an amount 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 will resemble jelly in consistency.

Remove the dessert molds from the water and cool completely. If you let the dessert brew for a few hours before serving, it will only taste better.

Chilled dessert soak for 20-30 minutes at room temperature. When warm, the caramel will become more liquid and separate better from the bottom of the mold.

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

Cream caramel is ready. Bon appetit.

Step 1. Pour milk into a saucepan and add 1/2 vanilla bean. Put on the stove and bring to a boil, then remove from heat and leave to infuse for half an hour. Note: if there are no vanilla pods, then just boil the milk.

Step 2 In a bowl, beat eggs with cream and sugar. Note: if you do not have vanilla pods, then immediately beat our vanilla in a bag).

Step 3 Remove the vanilla bean from the milk and strain it well through a sieve.

Step 4 Mix milk and beaten eggs, slowly pouring in and stirring with a whisk.

Step 5-6. We prepare caramel by melting sugar in a small saucepan (preferably with a thick bottom).

Step 7 Constantly stirring the sugar, bring to a boil and then cook over low heat until it forms a golden color and becomes caramelized (if you want to make the caramel more liquid, you can add 3-4 tablespoons of water with sugar).

Step 8 Once our caramel is cooked, pour it into the chosen form so that it covers the bottom of the form.

Step 10 Preheat the ovens to about 170-180°. Place the molds in the form in which you will bake and pour boiled water into it, approximately cover one third of the form with it.

Step 11 Cook the Creme Caramel in the oven in a water bath for 50 minutes, and when the cream is hardened, remove the molds from the oven and let the Creme Caramel cool at room temperature, and then place them in the refrigerator for at least 4 hours.

Step 12 When serving, cream caramel needs to be pulled out of the molds, gently peeling it off with a knife and turning it over onto a plate, let it fall out gently so as not to gut it. Now you can enjoy your prepared dessert!

Recipes for cream and other confectionery decorations

caramel cream

For one medium cake

30 minutes

350 kcal

5 /5 (2 )

Let's see several options for preparing this cream of varying complexity, and you can choose the one you like the most.

Custard caramel cream

In order not to get confused on how to cook caramel custard according to this recipe, often compare your result with the photo, and you will definitely succeed. First we will prepare the caramel itself for him, and then we will go directly to the cream.

Kitchen appliances: Two saucepans, whisk, mixer, plate.

Ingredients

Cooking process

First stage: 150 g sugar, cream.

Second phase: 70 g sugar, starch, eggs, milk.

Third stage: butter, caramel cream.

video recipe

Although the recipe is quite simple, it is still very voluminous, therefore, in order not to get confused in the sequence, watch this video. The girl explains everything in great detail so it will be easy for you to understand.

Custard CARAMEL CREAM recipe for Eclairs, Napoleon and Biscuit custard

#CustardCream recipe POSITIVE CUISINE Custard Caramel Cream #CaramelnyCream. For caramel custard:
500 ml milk
70 g sugar
60 g cornstarch
2 pcs. eggs
1 tsp vanilla extract
120 g cream 33%
150 g sugar
150 g butter (room temperature)
KARPATKA CAKES RECIPE:
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***** Ingredients For the caramel custard:
500ml milk
70g sugar
60 g of cornstarch
2pcs. eggs
1 tsp vanilla extract
120 g whipping cream
150g sugar
150 g unsalted butter (at room temperature)
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2016-12-22T08:00:02.000Z

Creamy caramel cream for cake

• Cooking time: 10 minutes.
• Servings: for one medium cake.
• Kitchen appliances: Mixer, plate.

Ingredients

Cooking process

Recipe video for caramel buttercream

Watch the video to learn how to make this quick version of caramel cream and how much to whip the cream to make it work.

Caramel cream. Lesson 26.

Recipe for cream of cream and caramel sauce. Easy to prepare. It is used as a cream for cupcakes, muffins, cakes, pastries, for honey and caramel biscuits.
INGREDIENTS:
Cream from 30% fat - 500g
Caramel sauce - 250g

CARAMEL SAUCE RECIPE https://www.youtube.com/watch?v=h4Kjfn_OfcY&t=76s

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2017-05-02T15:00:05.000Z

Chocolate caramel cream for cake

• Cooking time: 2.5 hours.
• Servings: for one medium cake.
• Kitchen appliances: saucepan, spoon, mixer, grater, bowl.

Ingredients

Cooking process

First stage: chocolate, cream.

Second phase: oil, condensed milk.

Recipe video for caramel chocolate cream

The recipe is very simple, but it's better to watch the video to know exactly how to make caramel cream for the cake. Then everything will come out the first time, and you won’t have to throw away products.

Chocolate - caramel cream for cake

Chocolate - caramel cream cake. Delicate #chocolate cream with boiled condensed milk for a cake layer.Combining two ganache creams and butter cream with boiled condensed milk, we get a delicious chocolate-caramel cream.

Recipe:
butter - 250 grams
boiled condensed milk - 1 can,
dark chocolate - 200 grams
cream above 30% - 200 ml.
Let's prepare the ganache cream in advance.
To do this, chop the chocolate and add it to the boiled cream. Leave it to swell for 1-2 minutes and mix.
Let cool completely. You can make it in the evening and put it in the refrigerator, covering the cream with cling film.
Beat soft butter well, 5-6 minutes.
Add boiled condensed milk little by little and mix.
# Ganache lightly beat with a mixer and combine with butter cream.
Chocolate - caramel cream is ready.

#cremdlatorta #caramel cream #chocolate cream #boiled condensed milk #caramel
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2015-11-17T15:00:01.000Z

What to use the cream for

Caramel cream is very popular in the confectionery business, as it is easy to prepare, does not spread and is very tasty. Custard is often used for eclairs, and small beautiful cupcakes are also prepared with it. The use of caramel in cheesecake is also not uncommon for a long time. And if we talk about cakes, then almost any of them can be prepared with the addition of this cream. The most popular are with viscous caramel or the well-known "Napoleon". Light turns out amazingly tasty, thanks to the sweet unobtrusive cream, and it turns out even tastier. Another very interesting is the biscuit cake with caramel and chocolate.

What can be added

Other ingredients can be added to the caramel cream, which will not spoil its taste in any way. For example, my mother often added crushed nuts or candied fruits, and sometimes small pieces of fruit. It turns out very tasty. You can also add some fruit toppings, jams to it to change the taste for your cake. Pairs well with caramel cinnamon. To make the cream thicker, gelatin is sometimes added to it, and if you need a more viscous cream, then flour and condensed milk are put in it.

If you want your cream to turn out to be the perfect consistency and taste, heed the following tips:

• Do not let the cream boil - it will curdle and spoil the whole cream.
• When preparing caramel, you do not need to stir it with a spoon. Just shake the pan from time to time.
• To make the chocolate melt faster, grind it well and let it warm in the cream for a minute before blending.

Tell us which recipe did you like the most and which one will you cook? What else would you add? What was the cream used for and what was the result? All this is very interesting, so please share your thoughts in the comments.

Dessert Creme caramel (not to be confused with caramel or caramel cream) refers to desserts that are called "al cucchiaio" in Italy, that is, a dessert that is eaten with a spoon. The cream caramel recipe is very easy to prepare, and as a result we get a delicate, creamy dish. The ingredients used to prepare it are very few, I offer a consistent and detailed, step-by-step photo recipe.

cream caramel recipe

To prepare the caramel cream recipe, you WILL NEED:

• 350-400 gr. Sahara,
• 8 eggs, 2 yolks,
• 900 ml. good quality milk
• 100 ml. cream,
• 1 vanilla pod or vanillin (optional)
• some rum (optional)
• Next, we choose if we want to cook a monoportion for each guest separately, or we cook everything in one large form. If for each separately, then we take the required number of small molds, I used disposable aluminum molds. Cooking cream caramel in the oven in a water bath.

How to make cream caramel recipe:

By itself, the process of preparing a caramel cream recipe is absolutely simple, you just need to follow a certain pattern:

1. Pour milk and cream into a saucepan, put on fire and bring to a boil. Meanwhile, in another bowl, mix with a whisk 8 eggs and 2 yolks and 150 gr. sugar, no need to beat

whisk together eggs, yolks and sugar

2. After that, add vanilla seeds or vanillin and a little rum to the egg-sugar mixture. This step is completely optional. You can add or not. Rum can be replaced with cognac. Even if we don’t add anything caramel cream, it still turns out beautiful and very tasty. Then add the boiled milk and cream. Mix well with a whisk. The cream caramel recipe is very simple, however, there are some tricks:

Pour the milk and cream brought to a boil into the egg-sugar mixture and mix with a whisk

3. Let's start cooking caramel: pour the remaining sugar into a separate saucepan (I used 250 g of sugar to make caramel, because we really like this "caramel sauce", I took a little more sugar), add 4-5 tablespoons of water and put on fire, which should not be too big

in a separate saucepan the remaining sugar and 4-5 tbsp. put a spoonful of water on the fire and heat it up

It is not necessary to stir the mixture of sugar and water, you can only tilt the pan in different directions and thus proceed until the sugar dissolves and the mixture begins to turn brown

Heat caramel until sugar dissolves and turns brown.

be extremely careful while making the caramel as the melted sugar reaches very high temperatures. As a result, when we have this type of caramel, we remove the saucepan from the heat:

caramel is like this

4. Well, the most difficult part of the caramel cream recipe is over. The last steps are left. However, they will be decisive for the appearance of our dessert.

We take our individual molds, pour in a little melted caramel and, tilting the mold in all directions, distribute the caramel along the bottom and along the walls of the mold. Thus, we will proceed with all individual molds. If we do everything in one large form, then the task is greatly simplified, we put all the caramel in the form and distribute it along the bottom and walls of the form

spread the melted caramel along the bottom and walls of the mold

fill the molds with the prepared mixture of eggs, sugar and milk.

5. Pour hot water into a separate form and place our molds there. Top each mold with foil. We bake in the oven preheated to 140-150 degrees in a water bath (pour hot water into a large mold and put our molds with dessert there). It is better if the water in which the molds are not boiling, for this you can add a little cold water from time to time. The baking time depends on the size of the mold. At the end of cooking, the surface of the caramel cream must withstand pressure on the center of the dessert with a spoon or finger.

my molds were ready in 40 minutes

Leave them to cool, and then carefully spread the caramel cream into a serving dish.

cream caramel ready to serve

So, it was a cream caramel recipe, a very delicate and delicate dessert. It can be prepared ahead of time and kept in the refrigerator until serving. I wish you bon appetit!

cook caramel.
Pour water into a thick-bottomed saucepan and pour sugar (you can add a couple of drops of lemon juice so that the sugar does not crystallize).

Bring to a boil over medium heat and sugar dissolves.
Periodically wipe the sides of the pan with a brush dipped in water so that splashes of sugar syrup do not caramelize on the sides.

Boil syrup until caramelized (brown).

During cooking, as soon as the syrup begins to turn brown, keep an eye on it very carefully. Because the syrup caramelizes quickly, if necessary, remove the saucepan from the heat to stop the caramelization process and not burn the syrup. The digested syrup is dark brown in color, with a bitter taste. Such a syrup will give an unpleasant aftertaste to the dessert.

Remove syrup from heat, quickly pour into prepared ceramic molds (ramekins) 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.

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

The classic cream caramel recipe is prepared on the basis of milk (without cream). In my opinion, the taste of such a dessert loses its creamy version. Cream makes the dessert both in structure and in taste more tender. Nevertheless, I think that the version of cream caramel cooked in milk will find its admirers. It is prepared similarly to the creamy version, and baked for about an hour.
milk - 350 ml,
sugar - 85 g,
2 eggs,
2 egg yolks,
vanilla sugar (or vanilla essence) - 1 teaspoon

Break the 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 boiling milk and cream into a bowl with eggs in a thin 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 mixture, scoop them up from the surface with a spoon.

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

Put the molds in a deep pan and pour boiling water into the pan.
The water should reach about half way up the molds.