Step by step recipe with photos. Caramel cream Caramel cream at home

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.

Enjoy your meal!

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 step: 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 step: 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.

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.

Hi 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?! Easy peasy!

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.

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. Place each in a bowl of 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 made from simple products without oil and flour

Step by step recipe for 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.

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 a 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 - 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

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 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

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 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.