Creamy caramel dessert. caramel cream

cook caramel.
Pour water into a thick-bottomed saucepan and pour sugar (you can add a couple of drops of lemon juice so that the sugar does not crystallize).

Bring to a boil over medium heat and sugar dissolves.
Periodically wipe the sides of the pan with a brush dipped in water so that splashes of sugar syrup do not caramelize on the sides.

Boil syrup until caramelized (brown).

During cooking, as soon as the syrup begins to turn brown, keep an eye on it very carefully. Because the syrup caramelizes quickly, if necessary, remove the saucepan from the heat to stop the caramelization process and not burn the syrup. The digested syrup is dark brown in color, with a bitter taste. Such a syrup will give an unpleasant aftertaste to the dessert.

Remove syrup from heat, quickly pour into prepared ceramic molds (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 caramel cream 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 the zest and bring back to a boil.

The classic cream caramel recipe is prepared on the basis of milk (without cream). In my opinion, the taste of such a dessert loses its creamy version. Cream makes the dessert both in structure and in taste more tender. Nevertheless, I think that the version of cream caramel cooked in milk will find its admirers. It is prepared similarly to the creamy version, and baked 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 boiling milk and cream into a bowl with eggs in a thin stream, stirring vigorously with a whisk.

Strain the egg-milk mixture through a sieve to get rid of air bubbles formed during mixing.
If there are still air bubbles in the strained mixture, scoop them up from the surface with a spoon.

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

Put the molds in a deep pan and pour boiling water into the pan.
The water should reach about half way up the molds.

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, cream caramel needs to 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!

Caramel cake cream will become one of your favorites, you only need to make it at home once.

The lining is great for sponge cake giving the dessert sophistication and originality.

The taste of the cake will remain in your memory for a long time and you will definitely never want to buy store-bought confectionery again.

In order to please the tastes of all your household members, you should learn how to make a caramel layer for a biscuit dessert.

In just 30 minutes, you can create a real culinary masterpiece if you buy cakes in a nearby supermarket.

The main principles of cooking

You can cook a homemade cake with caramel filling, if you follow special requirements:

1. The cream should be homogeneous in composition, excluding oil flakes.
2. The layer should not spread, the correct consistency will correspond to the density of fatty sour cream.
3. To decorate the cake on top, the cream must perfectly hold the shape set by the pastry chef, even though it is at room temperature.
4. Whipped cream for biscuit cake will not delaminate even if it is stored in the refrigerator.

Interlayer for homemade cake does not require the addition of thickeners or stabilizers. If you introduce starch, flour or gelatin, then the calorie content of the dessert will be many times higher.

Cakes home cooking should not be stored for a long time, and therefore it is impossible to make the dessert heavier by introducing a dense cream into it.

So that the dessert does not cause an increase in the mark on the scales, it is worth using the recipe for preparing a lightweight cream layer. It will be no worse in taste than other options.

Use cream components only at the same temperature, then the composition will be smooth and uniform.

The mixer is best used for cooking protein creams, turn on the device initially at a low speed, gradually increasing the number of revolutions during whipping.

Cream for cake with ingredients I advise you to cook oils using a whisk. In this case, the layer will have the ideal consistency for greasing the cakes.

In the event that the caramel layer is prepared with cream, you need to take a product with a fat content of 33%.

And one more thing: try unusual combinations of products to make an original creamy caramel composition for dessert. I hope that the recipes I have collected below will be useful to you as an example.

Caramel cream for homemade cake

This is a delicate composition, the taste of which is similar to lollipops from childhood. It is thick, beautiful in color, as in the photo, perfectly glues the surface of the cakes and can be used to create decor on the top and sides of the cake.

Components:

150 gr. sl. oils; 300 ml cream (fat content from 33%); 200 gr. Sahara; vanillin - at your discretion

Cooking algorithm:

1. I add sugar to a bowl, always with thick walls. I put it on the stove over medium heat, cook until the sugar dissolves. You should get a liquid caramelized mass of pale brown color, as in the photo.
2. I heat the cream in a bowl, bring it to a boil. I add hot cream to the mass of caramel, mix.
3. I boil the mass so that it thickens a little. I give the mixture time to cool and start whipping the composition. I introduce soft sl. butter.

The layer is ready, and therefore you can collect the cake, fill the cakes or decorate the desserts. This is a very soft and light composition with caramel notes and a beautiful color.

And most importantly, the recipe is as simple as possible, and therefore even a novice confectioner will be able to cope with its preparation.

Creamy Custard Caramel Cream

A caramel layer based on whipped cream will turn out fragrant, beautiful and dense. All you need is 4 ingredients to make a delicious custard cream.

Components: 400 gr. sugar and high-fat cream; 300 gr. sl. oils; 2 pack. vanillin.

Cooking algorithm:

1. I add sugar to a bowl with thick walls and send it to the stove so that the grains dissolve. You do not need to interfere, as the mass will stick together.
2. I warm the cream to 60-80 gr., mix it with caramel, which should already cool down by this moment. I mix and stir to remove lumps, cook the mass until thick from the fire and pour into dishes, which should first be cooled in the freezer.
3. Sl. I soften the oil. I beat for five minutes with a mixer. I add caramel sauce in small portions. Whipping. I introduce a van into the mass. sugar, vanillin, so that the custard is fragrant.

Custard will be ideal for biscuit, sour cream cakes. If the dough is hard, use this cream recipe, just increase the amount of cream and remove a little sl. butter.

The layer will turn out liquid and soft.

Sour cream with caramel

To taste, the composition of the cream will be similar to cream, you can fill it with nuts. The taste will be even better.

If you make cream on cream and caramel, then the taste will have a hint of baked milk. As you noticed, the recipe allows the pastry chef to experiment in the kitchen.

Components:

50 gr. sugar or crushed gr. nuts; 100 gr. sl. oils; 1 st. boiled condensed milk; 175 ml of sour cream from 25% fat.

Cooking algorithm:

1. Sl. I soften the butter at room temperature, beat it so that the composition becomes lush and dissolves well.
2. I put condensed milk into it. I shake constantly.
3. In a bowl, I mix sugar and sour cream, also beat so that the crystals dissolve, the mass becomes soft and shiny.
4. Mix 2 masses and beat with a mixer.
5. I take the nuts out of the shell, dry them in a frying pan, grind them to fine crumbs and add them to the cream. I mix by hand so that the composition is well mixed with nuts.

I advise you to take fat sour cream so that the mass is not liquid, use a cream thickener. 1 sachet will be enough, and only then you can beat the custard with a mixer.

Custard with caramel

This creamy composition is ideal for layering cakes, making desserts and pastries, filling cupcakes and muffins.

Components: 60 gr. flour; 300 gr. simple condensed milk, etc. oils; 1.5 st. milk; 20 gr. sugar and 1 pack. vanillin.

Cooking algorithm:

1. I warm the milk, I introduce seeded flour and sugar. I beat the products with a whisk in order to eliminate all lumps.
2. I send it to the fire and heat it at medium power for 20 minutes. Constantly need to stir the composition until it thickens.
3. I remove it from the stove and let it cool to room temperature, add condensed milk and stir. I let it cool.
4. In a bowl, I whisk. butter until fluffy, be sure to soften it in advance. I introduce into the caramel mass and beat. At the end of the operation, I add a couple of vanillin sachets and mix for 1 minute.

That's all, I layer the dessert with cream. By consistency, it will be similar to a classic custard, but a rich caramel shade will appear, it will become denser in structure and this is a very tasty cream.

Chocolate Custard Caramel Cream

Components: 1 tbsp. Sahara; 2.5 tbsp flour; 180 gr. chocolate with caramel additives; 250 ml of milk; 200 gr. sl. oils.

Cooking algorithm:

1. I pour the milk into a bowl, I introduce the seeded flour. I mix and add sugar. Cook on fire until boiling.
2. The mass will become thick, but it must be constantly stirred. I take it off the stove and add chopped chocolate. I stir until it is completely dissolved. I let the cream cool down. 15 minutes in the refrigerator will be enough.
3. I beat white. oil, working with a mixer. I put the mixture in chocolate cream and whisk to get a homogeneous mass. I add vanillin or other flavors if desired. If the cream is liquid and starts to flow, put it in the refrigerator for 1 hour, and only then use it for a layer of cakes.

This is the end of the recipe, I wish you successful experiments in the kitchen!

My video recipe