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Caramel cream

Caramel cream


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Put the vanilla milk and sugar in a saucepan. It is kept at first on low heat until the sugar melts, then it is put on higher heat and it is left to boil. Beat eggs in a bowl enough to mix the egg whites well with the yolk. Pour over them slowly, always mixing the milk with the sugar.

Put 3 tablespoons of sugar in a pot of the right size for the above amount. Keep it on the fire until the sugar burns, without darkening, because it would give a bitter taste to the cream. Bend the shape on all sides so that the walls are covered with burnt sugar to the height that the cream will reach. Pour the composition into the mold and put it in the oven and keep it on the right heat for 45 minutes.


CAKE WITH CARAMEL CREAM AND PEACHES

Any special anniversary is unique and requires a long-awaited cake as the piece of resistance of the event that you will surely keep in memory for a very long time.

This is how this cake with caramel cream and peaches is prepared with a lot of passion for both my birthday and that of my friend Doina, who was born on the same day as me.

Ingredient:

  • 8 eggs
  • 8 tablespoons sugar
  • 7 tablespoons flour
  • 3 tablespoons cocoa
  • almond extract
  • 100 gr. sugar
  • 2 lg. the water
  • 200 ml. liquid cream
  • 150 gr. butter
  • 3 yolks
  • 1 sachet of vanilla sugar
  • 1 teaspoon jelly
  • 150 gr. ricotta
  • 150 ml. liquid cream
  • 150 gr. compote peaches
  • vanilla essence
  • 5 gr. gelatine

For the syrup: chocolate liqueur and compote juice

For glaze and decoration: marshmallow fondant

Sift flour and cocoa powder into a bowl.

I mix the eggs very well together with the sugar and a pinch of salt until they almost triple and I get a creamy and quite dense mixture.

I add the almond essence and the dry ingredients while mixing quite lightly with a spatula until they are completely incorporated.

I preheated the oven to 190 °. I line a cake form with butter and flour, pour the composition and put it in the oven for 30 minutes.

After the estimated time, I check its firmness and do the test with the toothpick which confirms to me every time that it is baked.

Cool in the pan while preparing the caramel cream.

Put the sugar in a bowl on the stove with the two tablespoons of water and let it simmer until it becomes a little copper and caramelizes evenly.

I put it aside, add the liquid cream, stirring constantly, then the yolks one by one.

I return with the pot on the stove and let the cream simmer for a few more minutes until it thickens enough.

I turn off the heat, I add the butter that I homogenize well, then I prepare the gelatin that I hydrate separately for 4-5 minutes. It's time to add another tablespoon of water and heat it in the microwave for 10 seconds until it dissolves completely.

Now I put it in the prepared cream, mix well, cover it with a plastic wrap and let it cool.


  • 1 Basic Caramel recipe
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup granulated sugar
  • 1/8 tsp. table salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 325 ° F. Arrange eight 6-oz. ramekins in a large roasting pan.

Make the Basic Caramel according to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it evenly. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.

Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat.

Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly.

Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out.

Orange Cream Caramel: Add 1 Tbs. finely grated orange zest (from 1 medium orange) to the milk mixture before heating it.

Espresso Crème Caramel: Add 1 Tbs. instant espresso powder (such as Medaglia d & # 8217Oro brand) to the heated milk mixture.


Caramel cream

Absolutely, unbelievably DELICIOUS! The first time I made this (was also the first time I'd made creme caramel - can't even count the number of times I've eaten it!) It simply BLEW MY LITTLE MIND! I’ve made it more than a half dozen times in the past few months and don’t even need to refer to the recipe anymore. I do have to say that for some reason it takes a LOT longer in my oven than 40 minutes - at least twice as long - so I've started baking them at 400, not 350

Terri C.

This is the worst Creme Caramel I have ever made. I decided to try it due to no additional egg yolks but it made for a strange texture. It does not have the richness that is customary in a great Creme Caramel.

Kalei M.

I regularly make creme caramel, but this recipe really neglects what I consider crucial parts of making a good custard. It doesn't mention the heat to make the caramel (medium), or that it shouldn't be stirred, or that the milk should specifically be scalding, or that the eggs should be tempered, or that the custard should be strained, or that it should be baked covered. Also never seen a recipe call for just 3 eggs and no separate yolks.

Sera D.

Best ever caramel recipe. I have made it at least 10 times by now. Every time it comes perfect, light and soft. Whoever is struggling with caramel, trick is you should never stir it. Just leave it in low flame and just rotate the pan if needed. Stirring makes lumps

Shokra M.

Simple, easy and delicious. tnx a lot

Sheila I.

Easy and perfectly light. I use 1% milk so it is a lot less fat than the recipes with condensed or sweetened milk. However, I make a little more caramel. it's the best part! Thank you for the simple recipe.

Emad S.

Excellent recipe. One hint, I add one spoon of coffee to balance the sweetness of the Caramel. Try it and you might love it the same way I do.

Katie D.

great recipe. if you're having trouble with the caramel: make sure you turn it up to a high heat and let the sugar dissolve until the sugar dissolves, then turn down a smidge and let it continue to boil until you get the color. if you're having trouble with the custard part: you have to temper the eggs. you can't just pour hot milk into them they will cook. slowly pour about half the mixture in while whisking constantly, then you can pour the rest in.

Tara S.

It looks awsome and is soooo YUMMY.

Manisha E.

This is the first time I made caramel pudding. Followed the recipe and turned out perfectly. Not too sweet too, because it is not using condensed milk. My husband who is usually a picky dessert eater too loved it and wanted more,

Saemma N.

This is a great recipe and tastes light and delicious! I really appreciate not needing to have cream.

Jayati B.

Can you tell me why it blackens on top? This is the second time I've made it. And this has happened both times.

Elicia M.

I’m not too sure what I have done wrong for the end result to turn out bad. I tried three times to make the caramel and it just turned out like snow and clumpy and then did it again and had to add at least another 3-4 tablespoons of water. The custard turned out too scrambly as I think the temperature of my oven 180 degrees (as per the recipe) was too hot and burnt the top even though I followed the recipe to a T and placed the dish in the middle of the oven. I can't do this recipe again.

Ilsa F.

love it! fairly easy to make, light and delicious!

Elaine S.

It should say the milk should not only be hot but almost at the boiling state. Also in order for the eggs not to cook you have to pour very slowly and wish away. Other recipes are clearer than this one.


Recipe Summary

  • cooking spray
  • ½ cup (scant) white sugar
  • 1 large egg
  • 3 large egg yolks
  • ¼ teaspoon salt
  • ¼ cup white sugar
  • ½ cup fresh creams
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange cognac (such as Grand Marnier®)

Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.

Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continuously, swirling sugar around, until all the sugar melts don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.

Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.

Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.

Spoon the creme fraiche into the egg mixture add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.

Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.

Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.

Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.

Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.

To unmold, cover ramekin with a small plate, then invert. Chill before serving.


If your dessert tastes eggy, that means you’ve overcooked your custard. Again, that’s why you want to take the caramel crème out of the oven when it still has a slight wobble to it.

After your dessert has been chilled in the fridge, you’ll gently run a sharp knife around the edges of the ramekin a couple of times before placing a serving dish over it and flipping it out onto the dish.


DeLatte caramel cream cake recipe

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Caramel cream

Absolutely, unbelievably DELICIOUS! The first time I made this (was also the first time I'd made creme caramel - can't even count the number of times I've eaten it!) It simply BLEW MY LITTLE MIND! I’ve made it more than a half dozen times in the past few months and don’t even need to refer to the recipe anymore. I do have to say that for some reason it takes a LOT longer in my oven than 40 minutes - at least twice as long - so I've started baking them at 400, not 350

Terri C.

This is the worst Creme Caramel I have ever made. I decided to try it due to no additional egg yolks but it made for a strange texture. It does not have the richness that is customary in a great Creme Caramel.

Kalei M.

I regularly make creme caramel, but this recipe really neglects what I consider crucial parts of making a good custard. It doesn't mention the heat to make the caramel (medium), or that it shouldn't be stirred, or that the milk should specifically be scalding, or that the eggs should be tempered, or that the custard should be strained, or that it should be baked covered. Also never seen a recipe call for just 3 eggs and no separate yolks.

Sera D.

Best ever caramel recipe. I have made it at least 10 times by now. Every time it comes perfect, light and soft. Whoever is struggling with caramel, trick is you should never stir it. Just leave it in low flame and just rotate the pan if needed. Stirring makes lumps

Shokra M.

Simple, easy and delicious. tnx a lot

Sheila I.

Easy and perfectly light. I use 1% milk so it is a lot less fat than the recipes with condensed or sweetened milk. However, I make a little more caramel. it's the best part! Thank you for the simple recipe.

Emad S.

Excellent recipe. One hint, I add one spoon of coffee to balance the sweetness of the Caramel. Try it and you might love it the same way I do.

Katie D.

great recipe. if you're having trouble with the caramel: make sure you turn it up to a high heat and let the sugar dissolve until the sugar dissolves, then turn down a smidge and let it continue to boil until you get the color. if you're having trouble with the custard part: you have to temper the eggs. you can't just pour hot milk into them they will cook. slowly pour about half the mixture in while whisking constantly, then you can pour the rest in.

Tara S.

It looks awsome and is soooo YUMMY.

Manisha E.

This is the first time I made caramel pudding. Followed the recipe and turned out perfectly. Not too sweet too, because it is not using condensed milk. My husband who is usually a picky dessert eater too loved it and wanted more,

Saemma N.

This is a great recipe and tastes light and delicious! I really appreciate not needing to have cream.

Jayati B.

Can you tell me why it blackens on top? This is the second time I've made it. And this has happened both times.

Elicia M.

I’m not too sure what I have done wrong for the end result to turn out bad. I tried three times to make the caramel and it just turned out like snow and clumpy and then did it again and had to add at least another 3-4 tablespoons of water. The custard turned out too scrambly as I think the temperature of my oven 180 degrees (as per the recipe) was too hot and burnt the top even though I followed the recipe to a T and placed the dish in the middle of the oven. I can't do this recipe again.

Ilsa F.

love it! fairly easy to make, light and delicious!

Elaine S.

It should say the milk should not only be hot but almost at the boiling state. Also in order for the eggs not to cook you have to pour very slowly and wish away. Other recipes are clearer than this one.


If your dessert tastes eggy, that means you’ve overcooked your custard. Again, that’s why you want to take the caramel crème out of the oven when it still has a slight wobble to it.

After your dessert has been chilled in the fridge, you’ll gently run a sharp knife around the edges of the ramekin a couple of times before placing a serving dish over it and flipping it out onto the dish.



Comments:

  1. Jaye

    Yes indeed. It was with me too.

  2. Shipley

    I apologize for interfering ... I have a similar situation. Let's discuss.

  3. Dexter

    And that we would do without your magnificent phrase

  4. Meztiran

    stupid



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