Cream caramel recipe from ector. caramel cream

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.

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

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

Remove from fire and set aside.

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

We put the molds in one large form and pour boiling water into it so that it reaches the middle of the sides of the molds.

We put the form in the oven preheated to 150 degrees and cook for about 45 minutes.

We take out the finished dessert from a large mold and cool it to room temperature. Then put 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!

Recipes for cream and other confectionery decorations

For one medium cake

30 minutes

350 kcal

4.25/5 (4)

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.

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.

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.

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.

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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 Ingredient printing

- unsweetened, tender, creamy, with a light 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. Non-sweet, not very greasy, with a slight caramel flavor. For him, we need to cook, in fact, caramel. We've already done this twice: and here's another. All methods are good, but the one that I will show now is the most hassle-free! And caramel, meanwhile, always turns out, 100%, without any dances with tambourines, such as the tedious, long melting of sugar in a dry frying pan, 50 g each. viscous, beautiful, very tasty. The only "but": you need to buy glucose syrup in a candy store. They say that for this purpose, you can replace it with homemade ones, but I have not tried it. Professionals work on glucose, but I quietly want to touch the world of high confectionery art) Therefore, I buy and try to use professional things every now and then. Things are going slowly, but what to do, if only it goes)

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

Cooking homemade soft caramel!

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

We put it on the fire and, stirring (!), cook until it acquires an amber hue (do not overdo it, 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 becomes the desired color, pour in the cream and mix. There will be no lumps, nothing that we could meet in previous recipes and ruin our lives! Just be careful: the mixture is hot and foams a lot.

Stir until caramel and cream combine.

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

Mix until smooth.

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

Let it cool down. Hot, it is still liquid, as it cools, it thickens and begins to stretch. This tightness is provided by glucose syrup, and the more it is, the more it stretches.

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

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

And now, actually, the cream!

We take 100 g of cold cream 33%. We beat them, but not to the strongest peaks. We need half-whipped cream.

Knead with a fork.

Add 150 g (that's how much you should get) of our soft caramel. Reaching for a spoon.

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 not cunning manipulations, can turn into an unusually tasty "reversed dessert" that has conquered not only European gourmets, but the whole world.

Cream caramel - a simple recipe for cooking, thanks to simple technology, a French delicacy can appear on the table of every housewife. In fact, the dessert is a cream, which is obtained by beating eggs with sugar, milk or cream. The mass is laid out in 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.;
• oil - 20 g;
• zest - 2 g.

Cooking

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

Cream caramel dessert - a recipe that involves different cooking options. The reference is the French cream. It is made only from whole milk, with vanilla and an abundance of eggs, as they are responsible for the shape of the dessert. The finished dish is cooled for 12 hours, not only to solidify, 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.

Cooking

1. Boil caramel from 100 g of sugar and water.
2. Pour it into shapes.
3. Beat the remaining sugar with eggs and yolks.
4. Add hot milk and vanilla seeds.
5. Pour the resulting mass into molds.
6. Cream French caramel bake 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 texture, similar to toffee, allows you to use caramel not only as an independent delicacy, but also as a topping for ice cream, pancakes, cereals and pancakes.

Ingredients:

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

Cooking

1. Melt sugar until amber.
2. Add butter, salt and warm cream.
3. Boil the mass for 8 minutes.
4. Cream "Salted Caramel" cools in the cold for 12 hours.

Cream caramel with cream cheese

With caramel - a great topping option for gourmet pastries or a light dessert on its own. The process is simple: pre-boiled caramel is mixed with cream cheese, powdered sugar and cream until fluffy. 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;
• oil - 40 g;
• cream cheese - 250 g;
• powdered sugar - 50 g.

Cooking

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

Cream caramel is a recipe that gives a lot of opportunities to create original independent desserts and delicate additions to pastries. Today, when it comes as no surprise, its combination with caramel is especially in demand. Thanks to caramel, it acquires a completely new taste, color and creamy texture.

Ingredients:

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

Cooking

1. In 800 ml of milk, add 200 g of sugar, 70 g of flour, starch and yolks.
2. Whisk and cook until thick.
3. Fry 30 g of flour in a 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 impeccable taste. It can be used as a base or cream. The peculiarity of hand-made cooking is that you can change the density of the mass, depending on the purpose. This recipe shows the proportions for soft caramel.

Ingredients:

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

Cooking

1. Melt the sugar.
2. Add warm milk, vanilla and butter.
3. Warm up, stir.
4. Cream caramel will turn out soft and liquid, but after cooling it will thicken.

Cream caramel has different preparation versions. 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.

Cooking

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

Cream caramel cake recipe

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