Prepare caramel cream. Video recipe for making classic caramel cream

Step by step recipe with photo and video

Cream caramel - simple and very delicious dessert which is easy to prepare 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 hot milk to 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 into container warm water 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.

Readiness check by piercing the cream wooden skewer. Ready cream thickens and has a jelly-like 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.

Cake cream

How to make classic or custard creamy caramel cream? See our detailed recipe with video and photos. Delicious chocolate caramel cream

800 ml

3 h

325 kcal

5/5 (4)

There is a wide variety of creams for cakes on the Internet or small pastries However, it is not always easy to choose the right one. At the same time, sometimes you want to cook some new and unusual filler. My mother, when she lived in Slovakia, learned how to make caramel cream, which, as it turned out, is very quick and easy to prepare.

It comes in several versions and is therefore universal: creamy caramel cream can be prepared for Napoleon or Honey cake, and delicious chocolate caramel cream is perfect for layered cakes in which you want to emphasize a chocolate note. In addition, for eclairs, my mother often prepares caramel custard, using the recipe and photo from an old Slovak cookbook with pleasure.

Today I will tell you how to make a quick and easy caramel cream so that you always have a delicious and sweet filler on hand for any of your pastries.

Classic variant

Preparation time: 25 minutes.

Kitchen appliances: prepare a capacious pot with a capacity of 600-900 ml or a frying pan with a diameter of 30 cm or more, a small baking sheet or other square shape with a diagonal of about 20 cm, several deep bowls of 400-800 ml, a whisk, towels, a measuring cup and a wooden spatula, a blender.

Make sure that the dishes intended for stirring and whipping the cream are well washed and wiped dry with a cotton or linen towel. Also, do not use plastic utensils or utensils in the process, as such items are not recommended for use with fresh cream.

You will need

To make chocolate cream, take another 50 g of cocoa powder and half a teaspoon vanilla sugar. Try to choose fresh cocoa powder, because the taste of your cream depends on it.

That's all! Now you know the detailed answer to the question of how to make caramel cream for a cake, and you can use it as you wish. Products impregnated with such a filler do not require freezing in the refrigerator, unless otherwise specified in original recipe. My mom loves to add in classic cream A little ground nuts or candied fruits, so choose what you like best.

Video recipe for making classic caramel cream

A detailed video will tell you how to make the perfect caramel cream for cakes or small sweet pastries:

Custard variant

Cooking time: 25-30 minutes.
Number of persons: for a cake weighing from 1 kg or for 1 kg of eclairs or cakes.
Calories per 100 g: 350 kcal.

You will need

• 200 ml of milk;
• 150 g of condensed milk;
• 200 ml cream with a high fat content;

• 50 g flour;
• 1 st. a spoonful of sugar.

Cream is very important for this option, so try to choose the freshest and heaviest. They are rarely seen in the store, so don't be lazy and take a trip to the market.

Cooking sequence

Your amazing caramel cream is ready! He does not need to infuse in the refrigerator - you can use it immediately after cooling. Mom sometimes adds a few drops to this cream vanilla essence. If the cream was prepared for apple or pear pie, you can add a teaspoon of cinnamon and stir well.

This cream is also very good. independent dish- just put it in bowls or cups, and you can serve it instead of dessert!

Video recipe for making caramel custard

The video clearly shows how you can make an excellent caramel cream - the recipe is available even for beginners!

The use of caramel cream for layering cake layers, decorating cakes and desserts is very popular, since it is this cream that combines softness, lightness, a characteristic caramel note and a beautiful brownish tint. The simplest caramel cream for a cake can be made on the basis of cream, sour cream, but there are more gourmet recipes, for example, cream with mascarpone, honey, nuts, real chocolate, and also popular.

The consistency of the cream resembles oil, it turns out to be quite dense, porous, holds its shape well, therefore it is suitable for decoration with pastry bag with nozzles, and for creating a layer between the cakes, and for grouting the cake, for example, under the mastic. We offer instructions on how to make caramel cream as quickly as possible and based on various components.

caramel cream for a cream-based cake consists of only four components, but it turns out incredibly fragrant, beautiful and dense. To prepare it, you will need the following ingredients:

• 400 grams of sugar;
• 400 milliliters of heavy cream;
• 300 grams of butter;
• two sachets of vanilla.

Cooking caramel cream takes a little time and does not require special skills:

1. Pour sugar into a thick-walled bowl, put this container on medium fire. Wait until all the grains of sugar are completely dissolved and it begins to caramelize. It is not necessary to stir it, otherwise the mixture may stick together.
2. Cream must be heated to a temperature of about 60-80 degrees. If they are combined with hot chilled sugar, the mixture will immediately harden. Add the hot cream in a thin stream to the caramel mixture and stir quickly. If small hardened pieces form, they will melt during the cooking process. Boil the mass until it thickens slightly, then remove from heat and pour into a chilled bowl.
3. Soften the butter well, in a separate container, beat with a blender / mixer for at least 5 minutes. Then add completely chilled caramel sauce small portions (about 1 teaspoon). Whip the cream after each new serving.
4. In the already prepared lush mass, add vanilla sugar or vanillin for flavor.

Using a recipe with cream on a cream cake, you will get a fairly thick mass. It is suitable for sour cream, biscuit or other soft cakes. If the dough (cakes) are hard and poorly soaked, for example, from shortcrust pastry, you can increase the amount of cream and reduce the amount of butter to make the mixture softer and more liquid.

sour cream

Sour cream with caramel tastes like cream, but in this case we will make it with nuts, so the taste will be even more original. If you make it, like on cream, with caramel, this cream will have a delicate shade. baked milk and a characteristic milky note. You will need these components:

• 40-50 grams of sugar or powdered sugar;
• 50 grams of crushed walnuts;
• 100 grams of soft butter;
• 1 glass of boiled condensed milk;
• sour cream (preferably with a fat content of more than 25%) - 175 milliliters.

It is not difficult to prepare such a caramel-sour cream filling for a cake or pastries:

1. Soften the butter when it reaches room temperature, beat it with a mixer until fluffy and homogeneous.
2. Now cook up the classic oil cream, gradually adding boiled condensed milk to whipped butter, do not forget to whisk constantly.
3. In a separate container, combine sour cream and sugar or powdered sugar, beat until all the grains are dissolved. The mixture should be fluffy, glossy and soft.
4. Combine both mixtures into one with a mixer and beat for at least 3 minutes.
5. Free nuts from shells and membranes, dry them a little in a pan or on a baking sheet until golden brown. Then grind the nuts in a blender until fine crumbs, pour into the cream and mix it by hand so that the mass is combined with the nuts.

It is desirable to use fatty sour cream, if necessary, excess whey can be drained on cheesecloth. If the mass is too liquid (depending on sour cream), you can add 1 sachet of cream thickener and beat it with a mixer.

More on the topic:

Honey

Weight for cake with light honey note perfect for layering biscuits and sour cream cakes, as well as for cakes, desserts, muffin toppings and cupcakes. honey cream with caramel will require some products from you:

• 100 milliliters of liquid honey;
• 30 milliliters of rum or cognac;
• 250 grams of butter;
• 4.5 tablespoons (without a slide) of white flour;
• 150 grams of sugar;
• 1 glass of milk;
• 3 tablespoons lemon juice or water (optional)
• 1 cup brewed black coffee.

Before preparing the main cream, make caramel:

1. Mix 150 grams of sugar with two tablespoons of water or lemon juice. Put the mixture on the fire, warm it up, stirring regularly, so that all the grains of sugar are completely dissolved, and the caramel becomes a light brown hue. It is important not to overcook the mass, otherwise the caramel will be slightly bitter. Lemon juice instead of water is used only so that the caramel does not harden longer.
2. Brew a glass of black coffee, add rum to it. Pour this mixture into caramel and stir. Boil over low heat until the caramel is completely dissolved. If after that there are grains of sugar in the mixture, it can be filtered through a sieve.
3. In a separate bowl, mix flour and milk, it is important that there are no dense lumps in it. Pour this mixture into caramel in a thin stream, stir constantly, boil over low heat until the mass thickens. Then remove from heat and let cool completely.
4. Beat the butter separately, when it becomes fluffy and white, add honey and beat for about 3 more minutes. Beat at medium speed of the mixer so that the butter does not separate.
5. Gradually add the caramel-coffee mixture to the butter and beat until smooth.

The texture of the cream is very reminiscent of a classic butter cream, it keeps its shape well, and can be used for layering even dense heavy cakes. This cream will surprise you with its taste - it turns out to be delicate creamy, with light coffee honey note, also has a pleasant brownish tint.

Custard

Most a budget option caramel cream - custard based on condensed milk, butter and milk. Caramel custard it is prepared in the same way as the usual one, except that the caramel is boiled first, and then the cream itself. You will need these ingredients:

• 60 grams of white flour:
• one packet of vanillin;
• 20 grams of sugar;
• 1.5 cups of milk;
• 300 milliliters of raw condensed milk;
• 300 grams of butter (if you want the cream to have more liquid consistency, replace butter for cream with a fat content of 38%).

Preparing the caramel custard:

1. Slightly heat the milk, add sugar and flour to it, whisk the ingredients thoroughly until smooth with a whisk so that there are no lumps left.
2. Now put on a small fire, warm up for about 20 minutes, stirring constantly. Wait for thickening.
3. Remove from heat, cool to room temperature, pour in the condensed milk, stir and cool.
4. In a separate container, beat the softened butter with a mixer until fluffy. Then add the butter to the caramel mixture, beat until smooth. At the very end, add 1-2 vanilla sachets, mix for another minute.

With a ready-made cream, you can immediately layer your pastry, for example, layering a cake, leveling it, or stuffing eclairs and cakes. By consistency, the cream turns out like a classic custard, has a more pleasant caramel shade, as well as a dense structure.

Chocolate

Delicate cream based on chocolate and caramel with a characteristic aftertaste and slight bitterness is ideal for layering and grouting biscuits. From conventional oil chocolate cream it has a denser texture. For the chocolate caramel cream cake you will need:

• 250 grams of cow's milk;
• 1 cup of sugar;
• 200-gram pack of soft butter;
• 2.5 tablespoons of white flour;
• 180 grams of chocolate with caramel.

The cooking process is as follows:

1. Pour the milk into a saucepan, add flour, mix, as for custard. Then add sugar, put the container on the fire and bring to a boil.
2. Boil the mass over low heat until thick, constantly stir the mixture, do not thicken much.
3. Once the saucepan is off the heat, add the chopped chocolate and stir until they are all melted. After that, completely cool the cream, you can remove it for 15 minutes in the refrigerator.
4. In parallel, beat the soft butter until white with a mixer. Then enter this mixture into chocolate mass and whisk again until smooth. You can also add vanilla and other flavors. If the cream turned out to be watery, spreads, you can put it in the refrigerator for 1 hour, and only then grease the cakes.

Such a cream can be applied in a fairly thick layer, after cooling it does not spread, keeps its shape, so it is even suitable for decorating with a pastry bag. Caramel flavor is achieved by adding chocolate with ready-made caramel pieces, in its absence, caramel can be cooked separately and added to the finished cream.

Caramel cream is a “dark horse” for beginner home confectioners, but if you comprehend all the nuances of its preparation and use, then products in the form of cakes or eclairs with this cream will delight many sweet tooth!

The recipe for an incredibly tender and delicious caramel cream. It is ideal for classic honey cake and other cakes and pastries. They can fill eclairs and shu, as well as cook trifles.

Ingredients:

• 200 ml of milk;
• 1 tbsp Sahara;
• 1 vanilla pod;
• 3 tbsp high-grade flour;
• 1 can of boiled condensed milk;
• 200 gr. soft butter.

How to make caramel cream:

Step 1. With a sharp knife cut the vanilla pod in half and scrape out the vanilla seeds. Place them in a saucepan with milk. Send in the refrigerator for a couple of hours so that the vanilla is infused and the milk becomes fragrant.

Step 2. Mix cold milk, sugar and flour until smooth. Put on fire or water bath. The mass must be constantly stirred with a whisk so that it does not burn and brew. Cook until thickened.

Step 3. Remove the mass from the heat, cool slightly. Mix with boiled condensed milk until smooth (of course, it is better to cook condensed milk yourself, nowadays you will not find a good tasty boiled condensed milk in the afternoon with a fire). Leave the mass to cool to room temperature.

Step 4. Whip the butter until white lush mass(this will take about 5 minutes). Mix gently with caramel mixture.

Cream is ready! Bon appetit!

Tip: After you extract the seeds from the vanilla pod, don't throw the pod away. Put it in a bowl of sugar and in a couple of weeks you will have natural vanilla sugar.

On culinary sites you can find a large number of various creams, which are prepared for cakes and pastries, they can be cooked on the stove, whipped or simply mixed. The composition of the sweet layer may contain granulated sugar, condensed milk, vanillin, cocoa, boiled condensed milk, cream and more. We'll talk about how to quickly make caramel cream for a cake, according to easy recipes with photo.

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The caramel base can be prepared not only according to classic recipe, it is not uncommon for housewives to make caramel-chocolate cream, or caramel-cream. With the help of such a base, they decorate cakes, sandwich cakes, and also make small decorations on desserts. Worth paying attention to custard option dessert, since it is not difficult to cook it, but in the end we get a great soft cream, which is suitable for any biscuit baking.

Cream caramel base

Ingredients:

• granulated sugar - 210 grams;
• cream with a fat content of 35% - 320 ml;
• vanilla essence - 5 drops;
• high-quality butter - 155 grams.

Cooking step by step:

1. To begin with, it is worth saying that to prepare caramel cream for a cake, you can use not only the essence of vanillin, but also use ordinary vanilla powder. If these products are not available at home, they are replaced with granulated sugar with vanilla powder, one sachet is enough for the whole cream. When the hostess does not like the aroma of vanillin, you can not add it to the recipe at all.
2. Now you can proceed directly to the preparation of the cream base, for this we need a small saucepan that has a thick bottom. Sugar is poured into the container, and then the fire is turned on and the sugar is allowed to melt well, you can add one teaspoon of water to it to speed up this process. As soon as the mass acquires a brown tint and bright aroma, this will be a signal that the caramel is ready.
3. At the same time, it is worth taking the cream, they are heated in the microwave, the power is set to 700 W, and one and a half minutes will be enough time. If there is no microwave at home, then you can warm the cream on the stove, while heating the product must be constantly stirred.
4. It is simply necessary to heat the cream if you pour it into hot caramel cold, the sugar will turn into a large hard candy. And this means that you have to wait for the caramel to warm up and dissolve, which will slow down the process of preparing the creamy mass.
5. As soon as the cream is warmed up, it is gradually poured into the sugar mass in a thin stream, the resulting composition is well mixed until uniform. It is worth considering that even in this case, small lumps of caramel may form in the mixture.
6. There is nothing to worry about here, since in boiling cream, pieces of candy will gradually dissolve. It is enough just to bring the mass to a boil, and then intensively mix it with a whisk. As a result, the mixture should become slightly thickened, only from such a mass can you get the right cream.
7. The prepared base is removed from the heat, and then the sauce is poured into another bowl, this will allow the mass to cool faster. So that there are no small grains of hardened sugar left in the composition, it is better to strain sweet sauce twice. Straining allows you to make the finished cream base more homogeneous, and itself cream mass come out as splendid as possible. To speed up the cooling process, you can send cream sauce into the refrigerator compartment.
8. Now we need oil to continue cooking the caramel cream for the biscuit cake. It is softened at room temperature, and then placed in a bowl and beaten with a mixer until the most fluffy mass is obtained.
9. Only after the oil has become fluffy and smooth, the already chilled caramel sauce is gradually poured into it. In this case, it is very important to add the sauce gradually, preferably one spoon at a time. The mass at this stage does not stop whipping. Ready mix cooled in the refrigerator, and then used to soak cakes and pastries.

Caramel cream base custard

In this case, we will not cook caramel, since ordinary boiled condensed milk will be used as a sweet caramel additive. It is worth noting that the cream will come out thick and without lumps only if the hostess can accurately follow all the steps for preparing the treat.

Ingredients:

• boiled condensed milk - 210 grams;
• milk 2.5% - 1 glass;
• granulated sugar - 55 grams;
• flour of the 1st grade - 2 tablespoons;
• cream with a fat content of 33% - 210 ml.

Cooking:

1. Before you start directly preparing the caramel cream for the cake, according to this recipe, you should take a deep bowl. Flour and milk are placed in it, the product is thoroughly mixed until smooth.
2. Now the resulting mass is transferred to a saucepan, and sent to the fire to cook. We need to get a mass that looks like thick sauce, flour will help thicken the milk quickly enough. It is very important to constantly stir the mixture, otherwise the flour will create unpleasant lumps.
3. When the mass becomes thick, we do not need to wait until it cools, here it is important to immediately pour the cream and put the condensed milk into the still hot mass. If the sweetness of the cream is not enough, granulated sugar is additionally poured into it to taste.
4. Certainly in this recipe you can not use condensed milk, but replace it simple sugar. In this case, the cooking process will be completely different. First, the sugar is melted in a saucepan, while constantly stirring the caramel so that it does not burn. Next, warmed cream is poured into the still hot mass.
5. The next step is to mix into the hot mass egg, flour and cow's milk. The composition should be well kneaded in advance so that it is homogeneous. Such a cream is again sent to the stove, and then boiled for at least ten minutes, as soon as the cream base thickens, you can turn off the fire and leave the mixture to cool. Cooled cream decorate cakes and pastries.