First we prepare the caramel. To do this, put sugar in a saucepan and put it on medium heat. Heat until the sugar caramelizes. Do not keep it on the fire for too long - this may give unnecessary bitterness to the dessert.

Gently pour hot water into the caramelized sugar. Bring to a boil and cook over medium heat until a thick syrup forms.

Remove from heat and set aside.

Preparing the cream. Heat the milk until hot. Mix the egg and yolks with 2 types of sugar (do not beat, but mix).

Pour hot milk in a thin stream with constant stirring.

Grease the molds (mine are 250 ml) with butter. Pour caramel into the bottom of each and carefully pour the egg-milk mixture on top.

Place the molds in one large mold and pour boiling water into it so that it reaches the middle of the sides of the molds.

Place the pan in an oven preheated to 150 degrees and cook for about 45 minutes.

Remove the finished dessert from the large mold and cool to room temperature. Then put it in the refrigerator to cool completely.

Before serving, carefully run a thin knife between the cream and the wall of the mold and turn the dessert over onto a plate.

Bon appetit!

Caramel cream for cake will become one of your favorites, you just have to make it at home once.

The layer is perfect for sponge cake, giving the dessert sophistication and uniqueness.

The taste of the cake will remain in your memory for a long time and you will certainly never want to buy store-bought confectionery again.

In order to please the tastes of all your household, it is worth learning how to make a caramel layer for a sponge dessert.

In just 30 minutes you can create a real masterpiece of cooking if you buy cakes from a nearby supermarket.

Basic principles of cooking

You can make a homemade cake with caramel filling if you adhere to special requirements:

1. The cream should be homogeneous in composition, excluding oil flakes.
2. The layer should not spread; the correct consistency will correspond to the thickness of fatty sour cream.
3. To decorate the top of the cake, the cream must perfectly hold the shape specified by the pastry chef, even though it is at room temperature.
4. The whipped cream for the sponge cake will not separate even if it is stored in the refrigerator.

The layer for a homemade cake does not require the addition of thickeners or stabilizers. If you add starch, flour or gelatin, then the calorie content of the dessert will be many times higher.

Homemade cakes should not be stored for a long time, and therefore you should not make the dessert heavier by introducing thick cream into it.

To prevent dessert from causing the mark on the scale to increase, you should use a recipe for making a light cream layer. It will taste no worse than other options.

Use components for the cream only at the same temperature, then the composition will be smooth and homogeneous.

The mixer is best used for preparing protein creams; initially turn on the device at low speed, gradually increasing the number of revolutions while whipping.

Cream for cake with ingredients sl. I recommend preparing the butter using a whisk. In this case, the layer will have the ideal consistency for lubricating the cakes.

If the caramel layer is prepared with cream, you need to take a product with a fat content of 33%.

And one more thing: try unusual combinations of products to make an original creamy caramel composition for dessert. I hope that the recipes I have collected below will be useful to you as an example.

Caramel cream for homemade cake

This is a delicate composition, the taste of which is similar to the candies from childhood. It is thick, beautiful in color, as in the photo, ideally glues the surface of the cakes and can be used to create decor on the top and sides of the cake.

Components:

150 gr. sl. oils; 300 ml cream (fat content from 33%); 200 gr. Sahara; vanillin - at your discretion

Cooking algorithm:

1. I add sugar to a bowl, always with thick walls. Place on the stove over medium heat and cook until the sugar dissolves. You should get a liquid caramelized mass of a soft brown color, as in the photo.
2. Heat the cream in a bowl and bring it to a boil. I add hot cream into the caramel mixture and stir.
3. I boil the mixture until it thickens a little. I give the mixture time to cool and begin to beat the composition. I introduce a soft word. oil.

The layer is ready, and therefore you can assemble the cake, fill the cakes or decorate desserts. This is a very soft and light composition with caramel notes and a beautiful color.

And the most important thing is that the recipe is as simple as possible, and therefore even a novice pastry chef can cope with its preparation.

Creamy custard caramel cream

The caramel layer based on whipped cream will be fragrant, beautiful and dense. You only need 4 ingredients to make a delicious custard mixture.

Components: 400 gr. sugar and high fat cream; 300 gr. sl. oils; 2 packs vanillin.

Cooking algorithm:

1. Add sugar to a bowl with thick walls and put it on the stove so that the grains dissolve. There is no need to stir, as the mass will stick together.
2. I heat the cream to 60-80 degrees, mix it with caramel, which should have cooled by this point. I stir and stir to remove lumps, cook the mixture until thick from the heat and pour into a bowl, which should first be cooled in the freezer.
3. Sl. I soften the butter. Beat for five minutes using a mixer. I add caramel sauce in small portions. I'm whipping it up. I introduce a van into the mass. sugar, vanillin to make the custard aromatic.

Custard will be ideal for sponge cakes and sour cream cakes. If the dough is hard, use this cream recipe, just increase the amount of cream and remove a little slack. oil.

The layer will be liquid and soft.

Sour cream with caramel

The composition of the cream will taste like cream, you can fill it with nuts. The taste will be even more pleasant.

If you make cream with cream and caramel, then the taste will have a hint of baked milk. As you noticed, the recipe allows the pastry chef to experiment in the kitchen.

Components:

50 gr. sugar or crushed gr. nuts; 100 gr. sl. oils; 1 tbsp. boiled condensed milk; 175 ml sour cream 25% fat.

Cooking algorithm:

1. Sl. I soften the butter at room temperature, whisk until the composition becomes fluffy and dissolves well.
2. I add condensed milk to it. I whisk constantly.
3. In a bowl, mix sugar and sour cream, also whisk until the crystals dissolve and the mass becomes soft and shiny.
4. I mix the 2 masses and beat them with a mixer.
5. I remove the nuts from the shell, dry them in a frying pan, grind them to fine crumbs and add them to the cream. I stir by hand so that the mixture is well mixed with the nuts.

I advise you to use full-fat sour cream so that the mass is not liquid; use a cream thickener. 1 sachet will be enough, and only then you can beat the custard mixture with a mixer.

Custard with caramel

This creamy composition will be ideal for layering cakes, preparing desserts and pastries, filling cupcakes and muffins.

Components: 60 gr. flour; 300 gr. plain condensed milk etc. oils; 1.5 tbsp. milk; 20 gr. sugar and 1 pack. vanillin.

Cooking algorithm:

1. I heat the milk, add the sifted flour and sugar. I beat the ingredients with a whisk to eliminate all lumps.
2. I put it on the fire and heat it on medium power for 20 minutes. You need to constantly stir the composition until it thickens.
3. I remove from the stove and let it cool to room temperature, add condensed milk and stir. Let it cool.
4. In a bowl, beat the slurry. butter until fluffy, be sure to soften it in advance. I add it to the caramel mass and beat it. At the end of the operation, I add a couple of vanillin packets and stir for 1 minute.

That's all, I sandwich the dessert with cream. In consistency it will be similar to the classic custard composition, but a rich caramel shade will appear, it will become denser in structure and it is a very tasty cream.

Chocolate custard caramel cream

Ingredients: 1 tbsp. Sahara; 2.5 tbsp. flour; 180 gr. chocolate with caramel additives; 250 ml milk; 200 gr. sl. oils

Cooking algorithm:

1. I pour the milk into a bowl and add the sifted flour. I stir and add sugar. Cook on fire until boiling.
2. The mass will become thick, but you need to stir it constantly. I remove from the stove and add chopped chocolate. I stir until it completely dissolves. I let the cream cool. 15 minutes in the refrigerator will be enough.
3. I beat the slurry until white. butter using a mixer. Add the mixture to the chocolate cream and whisk until smooth. I add vanillin or other flavorings if desired. If the cream is liquid and starts to flow, put it in the refrigerator for 1 hour, and only then use it to layer the cakes.

This concludes the recipe, I wish you successful experiments in the kitchen!

My video recipe

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

Step 2. In a bowl, beat eggs with cream and sugar. Note: If you don’t have vanilla pods, then immediately beat our vanilla in a bag).

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

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

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

Step 7 Stirring the sugar constantly, bring it 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 the sugar).

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

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

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

Step 12 When serving, the cream caramel must be removed from the molds by carefully peeling it back with a knife and turning it over onto a plate, allowing it to fall out carefully so as not to gut it. Now you can enjoy your prepared dessert!

Cream caramel is the most delicate French delicacy, despite its sophistication and elegance, it is absolutely affordable and easy to prepare. Ordinary products - eggs, sugar and milk, through simple manipulations, can turn into an unusually tasty “changeover dessert”, which has conquered not only European gourmets, but the whole world.

Cream caramel is a simple recipe; thanks to simple technology, the French delicacy can appear on the table of every housewife. Essentially, the dessert is a cream 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.

Ingredients:

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

Preparation

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.

Cream caramel dessert is a recipe that involves different cooking options. The standard is French cream. It is prepared only from whole milk, with the addition of vanilla and an abundance of eggs, since they are responsible for the shape of the dessert. The finished dish is cooled for 12 hours, not only to harden, but also to eliminate the egg smell.

Ingredients:

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

Preparation

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 extremely popular in the modern confectionery world. Its salty taste perfectly sets off the sweetness of desserts, and its dense, viscous consistency, 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.

Ingredients:

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

Preparation

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

With caramel - an excellent filling option for gourmet pastries or a light independent dessert. The process is simple: previously cooked caramel is mixed with cream cheese, powdered sugar and cream to a fluffy consistency. The main thing is that all components are chilled, otherwise the mass will not beat well and will melt.

Ingredients:

• cream 33% - 200 g;
• sugar - 150 g;
• butter - 40 g;
• cream cheese - 250 g;
• powdered sugar - 50 g.

Preparation

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.

Cream caramel is a recipe that gives you a lot of opportunities to create original independent desserts and delicate additions to baked goods. Today, unsurprisingly, its combination with caramel is especially in demand. Thanks to caramel, it takes on a completely new taste, color and creamy texture.

Ingredients:

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

Preparation

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 caramel cream at home is simple and has impeccable taste. It can be used as or a base for cream. The peculiarity of homemade preparation is that you can change the thickness of the mass, depending on the purpose. This recipe shows the proportions for soft caramel.

Ingredients:

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

Preparation

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

Cream caramel has different versions of preparation. One of them - milk-based - is very popular because it is simple and affordable. With the help of additional components, you can not only diversify the taste, but also the aroma of the dessert by adding a pinch of cinnamon to the milk instead of the traditional vanilla stick.

Ingredients:

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

Preparation

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

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

Recipes for making cream and other confectionery decorations

For one medium cake

30 minutes

350 kcal

4.25/5 (4)

Let's look at several options for preparing this cream of varying complexity, 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 compare your result with the photo, and you will definitely succeed. First we will prepare the caramel itself for him, and then we will move directly to the cream.

Kitchen appliances: Two saucepans, a whisk, a mixer, a 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 extensive, so 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.

Creamy caramel cream for cake

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

Ingredients

Cooking process

Video recipe for making caramel buttercream

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

Chocolate-caramel cream for cake

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

Ingredients

Cooking process

First stage: chocolate, cream.

Second phase: butter, condensed milk.

Video recipe for making caramel-chocolate cream

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

Why use the cream

Caramel cream is very popular in confectionery because it is easy to prepare, does not spread, and is very tasty. Custard is often used for eclairs, and small, beautiful cupcakes are also made with it. The use of caramel in cheesecake has also not been 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 ones are with sticky caramel or the well-known “Napoleon”. The light one turns out amazingly tasty, thanks to the sweet, unobtrusive cream, and it 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 without spoiling its taste. For example, my mother often added chopped nuts or candied fruits, and sometimes small pieces of fruit. It turns out very tasty. You can also add some fruit toppings and jams to change the taste to suit your cake. Cinnamon goes well with caramel. 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 added to it.

If you want your cream to have the perfect consistency and taste, listen to the following tips:

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

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