Recipe cream caramel in portioned forms. Cream caramel: recipe
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
- Boil caramel from 150 g of sugar and boiling water.
- Pour into shapes.
- Mix milk with cream and zest. Warm up.
- Add beaten eggs with sugar.
- Pour the mixture over the caramel.
- 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
- Boil caramel from 100 g of sugar and water.
- Pour it into shapes.
- Beat the remaining sugar with eggs and yolks.
- Add hot milk and vanilla seeds.
- Pour the resulting mass into molds.
- 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
- Melt sugar until amber.
- Add butter, salt and warm cream.
- Boil the mass for 8 minutes.
- Cream "Salted Caramel" cools in the cold for 12 hours.
Cream caramel with cream cheese
With caramel - great option toppings for gourmet pastries or a light independent dessert. 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
- Melt butter and sugar and boil.
- Warm up 100 g of cream, add to caramel. Cool down.
- Whip cream cheese with powder, 100 g of cream and caramel.
- Refrigerate caramel cream.
Cream caramel is a recipe that gives a lot of opportunities in creating 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
- In 800 ml of milk, add 200 g of sugar, 70 g of flour, starch and yolks.
- Whisk and cook until thick.
- Fry 30 g of flour in a pan, add butter and 180 g of sugar.
- Pour in 100 ml of milk, hold for 5 minutes, remove from heat and cool.
- 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 or as a base for a 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
- Melt the sugar.
- Add warm milk, vanilla and butter.
- Warm up, stir.
- 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
- Before preparing caramel cream, melt 100 g of sugar, pour in boiling water and boil the mass.
- Add cinnamon to warmed milk.
- Beat the egg and yolks with 50 g of sugar.
- Add to milk.
- Pour caramel into molds, pour cream on top.
- 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 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.
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 aroma, taste and juiciness of caramel sauce wins in it from the first piece. 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.
Gently fold into the caramelized sugar. hot water. 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) 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!
Step 1. Pour milk into a saucepan and add 1/2 vanilla bean. Put on the stove and bring to a boil, then remove from heat and leave to infuse for half an hour. Note: if there are no vanilla pods, then just boil the milk.
Step 2 In a bowl, beat eggs with cream and sugar. Note: if you do not have vanilla pods, then immediately beat our vanilla in a bag).
Step 3 Remove the vanilla bean from the milk and strain it well through a sieve.
Step 4 Mix milk and beaten eggs, slowly pouring in and stirring with a whisk.
Step 5-6. We prepare caramel by melting sugar in a small saucepan (preferably with a thick bottom).
Step 7 Constantly stirring the sugar, bring 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 sugar).
Step 8 Once our caramel is cooked, pour it into the chosen form so that it covers the bottom of the form.
Step 10 Preheat the ovens to about 170-180°. Place the molds in the form in which you will bake and pour boiled water into it, approximately cover one third of the form with it.
Step 11 Cook the Creme Caramel in the oven in a water bath for 50 minutes, and when the cream is hardened, remove the molds from the oven and let the Creme Caramel cool at room temperature, and then place them in the refrigerator for at least 4 hours.
Step 12 When serving, the cream caramel must be pulled out of the molds, gently peeling it off with a knife and turning it over onto a plate, let it fall out gently so as not to gut it. Now you can enjoy your prepared dessert!
In fact, preparing it is easy. Since there are no complex ingredients in the recipe, the dish will also come out quite easy on the budget.
Recipe #1 Classic
Ingredients
- 5 eggs
- 800 ml milk
- 2 g vanilla
- 300 g sugar (or powdered sugar)
- 6 ceramic molds
Start by bringing the milk and vanilla to a boil in a saucepan. Turn off the fire and leave the milk to cool for 15 minutes. While it is cooling, prepare the caramel.
Make sure that 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 tablespoons of water in a heavy bottomed saucepan.
After a while, the mixture will begin to boil, the water will evaporate. 
Slowly, the sugar begins to melt. 
Gradually it acquires a brown tint. Cook over medium heat until browned, stirring all the time to melt any lumps. Watch the caramel so it doesn't burn.
As soon as we have caramel of the color we need, quickly remove the saucepan 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 your hand so that the still liquid caramel spreads over the entire bottom. 
So, as I said, pour caramel into the bottom of each mold. 
Set the molds aside for 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 eggs with remaining sugar. Whisk for 3 minutes. 
Then mix the whipped mixture with the cooled milk, stirring well. 
Then pour the egg-milk mixture into ceramic molds, filtering it through a strainer. 
When all the molds are filled, put them on a baking sheet and pour hot water into the baking sheet so that it covers the molds by three-quarters. 
Put in the oven, heated to 180 degrees, and bake for half an hour. Exactly half an hour later, take out the baking sheet, remove the molds from the water and let them cool. 
Then cover each mold with cling film and refrigerate for at least 6 hours. I must say 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 do not recommend. It is said - to cool, so you need to wait. A completely different taste.
And then, after 6 hours (well, you can already after 3-4: o) get the molds from the refrigerator. Put each in a bowl hot water for 30-60 seconds. And then - carefully separate the dessert from the edges of the mold with a knife. Cover the mold with a plate and turn over. If you feel that nothing is happening: the cream with caramel does not come off, then you need to firmly hold the plate near the mold and shake the mold. It pops off like a cutie!
Do this with the number of molds you need. And voila! Cream caramel is ready. 
Recipe number 2 "For two"
Due to the current economic situation in the country in the culinary field, you can’t really go wild. However, this is not a problem. If you have several eggs, sugar, cream and milk on hand, then consider that you have an anti-crisis and simple dessert recipe in stock - caramel cream.
Ingredients:
- Milk - 250 ml
- Words - 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 of the sugar with 60 ml of water in a heavy bottomed saucepan. Cook over medium heat until browned, stirring all the time. Watch the caramel carefully so it doesn't burn.
Immediately pour the caramel into the molds and cool. 
You can start preparing the cream. Place the saucepan over medium heat. Pour in milk, cream, add half of the remaining sugar and bring to a boil.
Using a whisk, mix the remaining sugar with the egg yolks and the egg. 
Remove the saucepan with the milk mixture from the heat and start pouring the egg mixture into it, stirring everything vigorously. If lumps form during whipping, strain the mixture through a sieve.
Now take the caramel molds and pour in the creamy mixture. Take a deep mold and put molds in it. Pour room temperature water into a baking dish so that it half covers the egg mixture and caramel tins. Preheat the oven to 160 degrees and bake for 40-45 minutes.
You can check the readiness of caramel cream by lightly shaking the mold. If the dessert in the mold trembles a little, then it can be put in the refrigerator.
So, take the molds out of the water, cool a little at room temperature and refrigerate for 5-6 hours, preferably overnight.
Take the caramel cream out of the refrigerator. Pry gently with a dessert spoon or thin knife, then set the appliance aside and quickly invert the dessert onto a flat plate.
Video recipes for dessert "Cream caramel"
Cream caramel - a delicious dessert from simple products without oil and flour
Step by step recipe making cream caramel
Ingredients:
. eggs - 3 pcs.
. yolk - - 2 pcs.
. sugar - - 2 tbsp.
. vanilla pod
. milk - 300 ml
. cream (not less than 20%) -300 ml
For caramel:
. sugar - 3 tbsp.
. 1 st. l. water
Cooking process:
1) Prepare caramel. Pour 3 tablespoons into a saucepan. sugar and pour 1 tbsp. l. cold water. Cook over low heat until the syrup has a light coffee color.
2) Pour the finished caramel into the mold. Make a few 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 vanilla bean pulp or vanilla sugar. Let it brew for 10 min.
4) Mix eggs and yolks with sugar, pour in a thin stream while stirring hot milk with vanilla
5) Strain the cream through a fine sieve into a separate bowl.
6) Pour the cream into a mold with caramel.
7) Put in another larger form. 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.
8) Remove the cream caramel from the oven and cool. Cover the form with a serving dish, turn over and carefully remove from the dessert. Serve warm or chilled.