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For soft homemade caramel

• Sugar - 100 g
• Glucose syrup - 40 g
• Water - 20 g
• Cream 33% - 100 g
• Butter - 25 g

For cream

• Curd cream cheese - 400 g
• Cream 33% - 100 g

Close Printing ingredients

- unsweetening, tender, creamy, with a slight caramel flavor. The perfect cream for your cakes and cupcakes! Step-by-step recipe with photos.

Hello friends!

Let's do it today caramel cream. Unsweetening, not very greasy, with a slight caramel flavor. For this we need to cook the caramel itself. We've already done this twice: and here we go again. All methods are good, but the one I’ll show you now is the most trouble-free! Meanwhile, caramel is always obtained, 100%, without any dances with tambourines such as tedious, long melting of sugar in a dry frying pan, 50 g each. This can be easily stirred in the process, nothing is sugared, does not come out in lumps, and as a result, caramel comes out viscous, beautiful, very tasty. The only “but”: you need to buy glucose syrup at the candy store. They say that for this purpose you can replace it with something prepared at home, but I haven’t tried it. Professionals work on glucose, but I little by little want to touch the world of high confectionery art) Therefore, every now and then I buy and try to use professional things. Things are moving slowly, but what can you do to keep things moving)

So, a win-win recipe for caramel and caramel cream!

Making homemade soft caramel!

In a saucepan (saucepan) combine 100 sugar, 40 g glucose syrup and 20 g water.

Place on the fire and, stirring (!), cook until it turns amber (do not overcook, otherwise the finished caramel will be bitter).

At the same time, on another burner, bring to a boil, but do not boil, 100 g of cream 33%. As soon as the caramel reaches the desired color, pour in the cream and stir. There will be no lumps, nothing that we could encounter in previous recipes and ruin our lives! Just be careful: the mixture is hot and foams very much.

Stir until the caramel and cream are combined.

Add 25 g of butter (you can straight from the refrigerator).

Stir until smooth.

That's it, hedgehog pretzel! Our caramel is ready, can you believe it?! As easy as pie!

Let it cool down. Hot, it is still liquid, but as it cools it will thicken and begin to stretch. This stretchiness is provided by glucose syrup, and the more of it, the more stretchy it is.

I don’t add salt now, because we will use caramel for the cream, which contains cream cheese, and it itself is slightly salty. If you use this caramel as an independent dessert, a filling for sweets, or something else, you can add a little salt, preferably coarse sea salt, or even better, fleur de sel.

For the cream, so that it does not separate, we need to cool the caramel completely! To speed up the process, if conditions permit, you can take it out onto the balcony. You can also use a cold water bath.

And now, actually, the cream!

Take 100 g of cold cream 33%. Beat them, but not to the strongest peaks. We need semi-whipped cream.

Mash with a fork.

Add 150 g (this is exactly how much you should get) of our soft caramel. Reaches for a spoon.

Cream caramel is a simple 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 leave few people indifferent. Delicate 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 aroma, 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 beat the mixture thoroughly 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 almost to a boil. If desired, half the milk can be replaced with cream.

While stirring, add hot milk to the egg mixture. Add milk gradually, 1-2 tablespoons at a time, so the temperature will increase gradually and the eggs will not curdle. After pouring in 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. Do not stir the mixture during cooking, otherwise the sugar will crystallize. Instead, periodically rock the container to ensure even heating. The process may take a few 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, carefully monitor 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, and after another second it will acquire a deep caramel hue with orange highlights. Another important sign that caramel is ready is the appearance of a burnt sugar aroma. As soon as you feel it, the caramel is ready.

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

Add the prepared mixture of eggs and milk.

Place the dessert molds in a container with high 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 resemble jelly in consistency.

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

Leave the chilled dessert for 20–30 minutes at room temperature. When warm, the caramel will become more liquid and will separate better from the bottom of the pan.

Then run a knife along the sides of the pan, releasing 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.

The cream caramel is ready. Bon appetit.

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.
Periodically wipe the walls of the pan with a brush dipped in water to prevent splashes of sugar syrup from caramelizing on the walls.

Boil the syrup until caramel (brown) color.

During cooking, as soon as the syrup begins to turn brown, watch it very carefully. Because The syrup caramelizes quickly; 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 an unpleasant aftertaste to the dessert.

Remove the syrup from the heat, quickly pour into prepared ceramic 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 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 leave to brew for 30 minutes. Then strain out the zest and bring to a boil again.

The classic recipe for cream caramel is made using milk (without adding cream). In my opinion, the taste of this dessert is inferior to its creamy version. Cream makes the dessert more delicate in both structure and taste. Nevertheless, I think that the version of cream caramel prepared with milk will find its 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 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 the boiling milk and cream into the bowl with the eggs in a thin stream, stirring vigorously with a whisk.

Strain the egg and milk mixture through a sieve to remove any air bubbles formed during mixing.
If there are still air bubbles in the strained mixture, collect them from the surface with a spoon.

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

Place the molds in a deep baking sheet and pour boiling water into the baking sheet.
The water should reach approximately halfway through the molds.

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 soak 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.

In fact, preparing it couldn't be easier. Since the recipe does not contain complex ingredients, the dish will also be quite easy on the budget.

Recipe No. 1 Classic

Ingredients

• 5 eggs
• 800 ml milk
• 2 g vanilla
• 300 g sugar (or powdered sugar)
• 6 ceramic ramekins

To begin, bring the milk and vanilla to a boil in a saucepan. Turn off the heat and leave the milk to cool for 15 minutes. While it cools, start making caramel.

Make sure there are no children around you because the slightest drop of hot caramel can harm them. You too be careful.

So, mix half the sugar with 2 tbsp water in a thick bottom pan.

After some time, the mixture will begin to boil and the water will evaporate.

Slowly the sugar begins to melt.

Gradually it acquires a brown tint. Cook over medium heat until brown, stirring constantly until all lumps melt. Keep an eye on the caramel so it doesn't burn.

As soon as we have caramel of the color we need, quickly remove the pan from the heat.

And while the caramel is hot, quickly pour it into prepared ceramic molds for baking our dessert.

Note! As soon as the caramel hits the mold, it begins to cool. Therefore, quickly turn it by hand so that the still liquid caramel spreads over the entire bottom.

So, as I said, pour the caramel into the bottom of each mold.

Set the molds aside for now to allow the caramel to cool completely. Soak the empty pan in hot water for 4 minutes and then wash with detergent.

And you can start beating eggs. Beat the eggs with the remaining amount of sugar. Beat for 3 minutes.

Then mix the whipped mixture with the cooled milk, stirring thoroughly.

Then pour the egg-milk mixture into ceramic molds, straining it through a strainer.

When all the molds are filled, place them in a baking tray and pour hot water into the baking tray until it covers three-quarters of the molds.

Place in the oven, heated to 180 degrees, and bake for half an hour. After exactly half an hour, take out the baking sheet, remove the molds from the water and let them cool.

Then cover each mold with cling film and place in the refrigerator for at least 6 hours. It must be said that such a dessert can be stored in the refrigerator for several days and only benefits from this. I was in a hurry to try it and tried it warm. I don't recommend it. It is said to cool, which means you need to wait. Completely different taste.

And then, after 6 hours (well, you can do it in 3-4:o) take the molds out of the refrigerator. Place each in a bowl of hot water for 30-60 seconds. And then carefully use a knife to separate the dessert from the edges of the mold. Cover the mold with a plate and turn it over. If you feel that nothing is happening: the caramel cream is not sticking, then you need to hold the plate tightly near the mold and shake the mold. It will come off like a cute little thing!

Do this with the number of molds you need. And voila! The cream caramel is ready.

Recipe No. 2 “For two”

Due to the current economic situation in the country, there is not much room to go in the culinary field. However, this is not a problem. If you have a few eggs, sugar, cream and milk on hand, then consider that you have an anti-crisis and simple dessert recipe in stock - cream caramel.

Ingredients:

• Milk - 250 ml
• Slvki - 33%300 ml
• Vanillin - 0.5 tsp.
• Egg yolks - 2 pcs.
• Egg - 1 pc.
• Sugar - 250 g
• Water - 60 ml

So, first you need to make caramel. Mix half the sugar with 60 milliliters of water in a heavy-bottomed saucepan. Cook over medium heat until brown, stirring all the time. Watch the caramel carefully so it doesn't burn.

Immediately pour the caramel into molds and cool.

You can start preparing the cream. Place the pan over medium heat. Pour milk and cream into it, add half of the remaining sugar and bring to a boil.

Using a whisk, stir the remaining sugar into the egg yolks and egg.

Remove the pan with the milk mixture from the heat and begin pouring the egg mixture into it, stirring vigorously. If lumps form while beating, strain the mixture through a sieve.

Now take the caramel molds and pour the creamy mixture into it.

Take a deep mold and place the molds in it. Pour room temperature water into the baking dish so that it half covers the molds with the egg mixture and caramel. Preheat the oven to 160 degrees and bake for 40-45 minutes.

You can check the readiness of the cream caramel by gently shaking the mold. If the dessert shakes a little in the mold, it means it can be put in the refrigerator.

So, remove the molds from the water, cool slightly at room temperature and refrigerate for 5-6 hours, or preferably overnight.

Remove the crème caramel from the refrigerator. Carefully pry it out using a dessert spoon or a thin knife, then set the device aside and quickly turn the dessert over onto a flat plate.

Video recipes for the dessert “Cream Caramel”

Cream caramel is a delicious dessert made from simple ingredients without butter or flour.

Ingredients:
Step-by-step recipe for making cream caramel
. eggs - 3 pcs.
. yolk - - 2 pcs.
. sugar - - 2 tbsp.
. vanilla pod
. milk - 300 ml

. cream (at least 20%) -300 ml
For caramel:
. sugar - 3 tbsp.

. 1 tbsp. l. water
Cooking process:
1) Prepare caramel. Pour 3 tbsp into a saucepan. sugar and pour in 1 tbsp. l. cold water. Cook over low heat until the syrup turns a light coffee color.
2) Pour the finished caramel into the mold. Make several circular movements with the mold so that the caramel evenly covers the entire inner surface. Set aside.
3) Bring milk and cream to a boil with the pulp of a vanilla pod or vanilla sugar. Let it brew for 10 minutes.
4) Mix the eggs and yolks with sugar, pour in the hot milk and vanilla in a thin stream while stirring.
5) Strain the cream through a fine sieve into a separate bowl.
6) Pour the cream into the mold with caramel.
7) Place in another larger mold. Pour hot water into it so that it reaches the middle of the walls of the mold with caramel. Cook in an oven preheated to 165°C-170°C for 45-50 minutes.