In fact, preparing it couldn't be easier. Since the recipe does not contain complex ingredients, the dish will also be quite easy on the budget.
Recipe No. 1 Classic
Ingredients
- 5 eggs
- 800 ml milk
- 2 g vanilla
- 300 g sugar (or powdered sugar)
- 6 ceramic ramekins
To begin, bring the milk and vanilla to a boil in a saucepan. Turn off the heat and leave the milk to cool for 15 minutes. While it cools, start making caramel.
Make sure 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 tbsp water in a thick bottom pan.
After some time, the mixture will begin to boil and the water will evaporate. 
Slowly the sugar begins to melt. 
Gradually it acquires a brown tint. Cook over medium heat until brown, stirring constantly until all lumps melt. Keep an eye on the caramel so it doesn't burn.
As soon as we have caramel of the color we need, quickly remove the pan 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 it by hand so that the still liquid caramel spreads over the entire bottom. 
So, as I said, pour the caramel into the bottom of each mold. 
Set the molds aside for now to allow 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 the eggs with the remaining amount of sugar. Beat for 3 minutes. 
Then mix the whipped mixture with the cooled milk, stirring thoroughly. 
Then pour the egg-milk mixture into ceramic molds, straining it through a strainer. 
When all the molds are filled, place them in a baking tray and pour hot water into the baking tray until it covers three-quarters of the molds. 
Place in the oven, heated to 180 degrees, and bake for half an hour. After exactly half an hour, take out the baking sheet, remove the molds from the water and let them cool. 
Then cover each mold with cling film and place in the refrigerator for at least 6 hours. It must be said 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 don't recommend it. It is said to cool, which means you need to wait. Completely different taste.
And then, after 6 hours (well, you can do it in 3-4:o) take the molds out of the refrigerator. Place each in a bowl of hot water for 30-60 seconds. And then carefully use a knife to separate the dessert from the edges of the mold. Cover the mold with a plate and turn it over. If you feel that nothing is happening: the caramel cream is not sticking, then you need to hold the plate tightly near the mold and shake the mold. She'll come off like a sweetheart!
Do this with the number of molds you need. And voila! The cream caramel is ready. 
Recipe No. 2 “For two”
Due to the current economic situation in the country, there is not much room to go in the culinary field. However, this is not a problem. If you have a few eggs, sugar, cream and milk on hand, then consider that you have an anti-crisis and simple dessert recipe in stock - cream caramel.
Ingredients:
- Milk - 250 ml
- Slvki - 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 the sugar with 60 milliliters of water in a heavy-bottomed saucepan. Cook over medium heat until brown, stirring all the time. Watch the caramel carefully so it doesn't burn.
Immediately pour the caramel into molds and cool. 
You can start preparing the cream. Place the pan over medium heat. Pour milk and cream into it, add half of the remaining sugar and bring to a boil.
Using a whisk, stir the remaining sugar into the egg yolks and egg. 
Remove the pan with the milk mixture from the heat and begin pouring the egg mixture into it, stirring vigorously. If lumps form while beating, strain the mixture through a sieve.
Now take the caramel molds and pour the creamy mixture into it. Take a deep mold and place the molds in it. Pour room temperature water into the baking dish so that it half covers the molds with the egg mixture and caramel. Preheat the oven to 160 degrees and bake for 40-45 minutes.
You can check the readiness of the cream caramel by gently shaking the mold. If the dessert shakes a little in the mold, it means it can be put in the refrigerator.
So, remove the molds from the water, cool slightly at room temperature and refrigerate for 5-6 hours, or preferably overnight.
Remove the crème caramel from the refrigerator. Carefully pry it out using a dessert spoon or a thin knife, then set the device aside and quickly turn the dessert over onto a flat plate.
Video recipes for the dessert “Cream Caramel”
Cream caramel is a delicious dessert made from simple ingredients without butter or flour.
Step-by-step recipe for making cream caramel
Ingredients:
. eggs - 3 pcs.
. yolk - - 2 pcs.
. sugar - - 2 tbsp.
. vanilla pod
. milk - 300 ml
. cream (at least 20%) -300 ml
For caramel:
. sugar - 3 tbsp.
. 1 tbsp. l. water
Cooking process:
1) Prepare caramel. Pour 3 tbsp into a saucepan. sugar and pour in 1 tbsp. l. cold water. Cook over low heat until the syrup turns a light coffee color.
2) Pour the finished caramel into the mold. Make several 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 the pulp of a vanilla pod or vanilla sugar. Let it brew for 10 minutes.
4) Mix the eggs and yolks with sugar, pour in the hot milk and vanilla in a thin stream while stirring.
5) Strain the cream through a fine sieve into a separate bowl.
6) Pour the cream into the mold with caramel.
7) Place in another larger mold. 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 pan with a serving dish, turn it over and carefully remove it from the dessert. Serve warm or chilled.
Recipes for making cream and other confectionery decorations
caramel cream
For one medium cake
30 minutes
350 kcal
5 /5 (2 )
Let's look at several options for preparing this cream of varying complexity, and you can choose the one you like best.
Custard caramel cream
In order not to get confused about how to prepare custard caramel cream 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 move directly to the cream.
Kitchen appliances: Two saucepans, a whisk, a mixer, a 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 extensive, so 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.
CUSTARD CARAMEL CREAM recipe for Eclairs, Napoleon and Custard Sponge Cake
#CustardCream recipe POSITIVE CUISINE Custard Caramel Cream #CaramelCream. For the caramel custard:
500 ml milk
70 g sugar
60 g cornstarch
2 pcs. eggs
1 tsp vanilla extract
120 g cream 33%
150 g sugar
150 g butter (room temperature)
KARPATKA CAKES RECIPE:
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***** Ingredients For the caramel custard:
500ml milk
70g sugar
60 g of corn starch
2 pcs. eggs
1 tsp vanilla extract
120 g whipping cream
150 g sugar
150 g unsalted butter (at room temperature)
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Recipes for #creams for cakes and pastries:
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2016-12-22T08:00:02.000Z
Creamy caramel cream for cake
- Cooking time: 10 minutes.
- Number of servings: for one medium cake.
- Kitchen appliances: Mixer, plate.
Ingredients
Cooking process
Video recipe for making caramel buttercream
Watch the video to learn how to make this quick version of caramel cream and how to whip the cream until it works.
Caramel buttercream. Lesson 26.
Recipe for cream and caramel sauce. Easy to prepare. Used as a cream for cupcakes, muffins, cakes, pastries, for honey and caramel sponge cakes.
INGREDIENTS:
Cream from 30% fat – 500g
Caramel sauce – 250g
RECIPE FOR CARAMEL SAUCE https://www.youtube.com/watch?v=h4Kjfn_OfcY&t=76s
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https://goo.gl/aNCNE7 Pastry nozzles for cream
https://goo.gl/ZFHx5r Pastry spatula
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2017-05-02T15:00:05.000Z
Chocolate-caramel cream for cake
- Cooking time: 2.5 hours.
- Number of servings: for one medium cake.
- Kitchen appliances: saucepan, spoon, mixer, grater, bowl.
Ingredients
Cooking process
First stage: chocolate, cream.
Second phase: butter, condensed milk.
Video recipe for making caramel-chocolate cream
The recipe is very simple, but it’s better to watch the video to know exactly how to prepare caramel cream for the cake. Then everything will work out the first time, and you won’t have to throw away food.
Chocolate and caramel cream for cake
Chocolate and caramel cream for cake. Delicate #chocolate cream with boiled condensed milk for layering the cake. By combining two ganache and butter creams with boiled condensed milk, we get a delicious chocolate-caramel cream.
Recipe:
butter - 250 grams
boiled condensed milk - 1 can,
dark chocolate - 200 grams
cream above 30% - 200 ml.
Prepare the ganache cream in advance.
To do this, chop the chocolate and add it to the boiled cream. Let it swell for 1-2 minutes and stir.
Let it cool completely. You can make it the night before and put it in the refrigerator, covering the cream with cling film.
Beat the soft butter well, 5-6 minutes.
Add boiled condensed milk little by little and mix.
#Ganache lightly beat with a mixer and combine with butter cream.
Chocolate - caramel cream is ready.
#cake cream #caramel cream #chocolate cream #boiled condensed milk #caramel
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2015-11-17T15:00:01.000Z
Why use the cream
Caramel cream is very popular in confectionery because it is easy to prepare, does not spread, and is very tasty. Custard is often used for eclairs, and small, beautiful cupcakes are also made with it. The use of caramel in cheesecake has also not been 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 ones are with sticky caramel or the well-known “Napoleon”. The light one turns out amazingly tasty, thanks to the sweet, unobtrusive cream, and it turns out even tastier. A sponge cake with caramel and chocolate is also very interesting.
What can I add?
You can add other ingredients to the caramel cream without spoiling its taste. For example, my mother often added chopped nuts or candied fruits, and sometimes small pieces of fruit. It turns out very tasty. You can also add some fruit toppings and jams to change the taste to suit your cake. Cinnamon goes well with caramel. 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 added to it.
If you want your cream to have the perfect consistency and taste, listen to the following tips:
- Do not let the cream boil - it will curdle and ruin the entire cream.
- When preparing caramel, do not stir it with a spoon. Just shake the pan from time to time.
- To help the chocolate dissolve faster, chop it well and let it warm up in the cream for a minute before mixing.
Tell us which recipe did you like best and which one will you cook? What else would you add? What was the cream used for and what was the result? This is all very interesting, so please share your thoughts in the comments.
Dessert Creme caramel (not to be confused with caramel or caramel cream) refers to desserts that in Italy are called “al cucchiaio”, that is, a dessert that is eaten with a spoon. The cream caramel recipe is very easy to prepare, and the result is a delicate, creamy dish. The ingredients used for its preparation are very few; I offer a consistent and detailed, step-by-step photo recipe.
Cream caramel recipe
To prepare the cream caramel recipe YOU WILL NEED:
- 350-400 gr. Sahara,
- 8 eggs, 2 yolks,
- 900 ml. good quality milk,
- 100 ml. cream,
- 1 vanilla pod or vanillin (optional)
- a little rum (optional).
- Next, we choose if we want to prepare a mono portion for each guest separately or prepare everything in one large form. If for each separately, then take the required number of small molds; I used disposable aluminum ones. Prepare the caramel cream in the oven in a water bath.
How to make cream caramel recipe:
The process of preparing the cream caramel recipe itself is absolutely simple, you just need to follow a certain scheme:
1. Pour milk and cream into a saucepan, put on fire and bring to a boil. Meanwhile, in another bowl, whisk 8 eggs and 2 yolks and 150 g. sugar, no whisking required
whisk eggs, yolks and sugar
2. After this, add vanilla seeds or vanillin and a little rum to the egg-sugar mixture. This step is completely optional. You can add it or not. Rum can be replaced with cognac. Even if we don’t add anything, the creamy caramel still turns out beautiful and very tasty. Then pour in the milk and cream brought to a boil. Mix the mixture thoroughly with a whisk. The cream caramel recipe is very simple, however, there are some tricks:
Pour the milk and cream brought to a boil into the egg-sugar mixture and mix with a whisk.
3. Let's start preparing caramel: pour the remaining sugar into a separate saucepan (I used 250 grams of sugar to make caramel, since we really like this “caramel sauce”, I took a little more sugar), add 4-5 tablespoons of water and set on fire, which should not be too big
in a separate saucepan the remaining sugar and 4-5 tbsp. put a spoonful of water on the fire and heat it up
There is no need to stir the mixture of sugar and water, you can only tilt the pan in different directions and continue this way until the sugar dissolves and the mixture begins to turn brown.
Heat the caramel until the sugar dissolves and turns brown.
Be extremely careful when preparing the caramel as the melted sugar reaches very high temperatures. As a result, when we have this type of caramel, remove the pan from the heat:
caramel turns out like this
4. Well, the hardest part of the caramel cream recipe is already over. The last steps remain. However, they will be decisive for the appearance of our dessert.
We take our individual molds, pour in a little melted caramel and, tilting the mold in all directions, distribute the caramel along the bottom and along the walls of the mold. In this way we will proceed with all the individual molds. If we do everything in one large form, then the task is greatly simplified; we place all the caramel in the form and distribute it along the bottom and walls of the form
spread the melted caramel over the bottom and sides of the mold
fill the molds with the prepared mixture of eggs, sugar and milk.
5. Pour hot water into a separate mold and place our molds there. Cover the top of each mold with foil. We bake in an oven preheated to 140-150 degrees in a water bath (pour hot water into a large container and place our dessert molds there). It is better if the water in which the molds are not boiling; for this, you can add a little cold water from time to time. Baking time depends on the size of the pan. At the end of cooking, the surface of the caramel cream should withstand pressure on the center of the dessert with a spoon or finger.
my molds were ready in 40 minutes
Leave them to cool and then carefully place the caramel cream in a serving dish.
cream caramel ready to serve
So, this was a recipe for cream caramel, a very delicate and tender dessert. It can be prepared in advance and kept in the refrigerator until serving. I wish you bon appetit!
Prepare caramel.
Pour water into a thick-bottomed pan and add sugar (you can add a couple of drops of lemon juice to prevent the sugar from crystallizing).
Bring to a boil over medium heat until the sugar dissolves.
Periodically wipe the walls of the pan with a brush dipped in water to prevent splashes of sugar syrup from caramelizing on the walls.
Boil the syrup until caramel (brown) color.
During cooking, as soon as the syrup begins to turn brown, watch it very carefully. Because The syrup caramelizes quickly; if necessary, remove the pan with the syrup from the heat to stop the caramelization process and not burn the syrup. Digested syrup is dark brown in color, with a bitter taste. This syrup will give an unpleasant aftertaste to the dessert.
Remove the syrup from the heat, quickly pour into prepared ceramic 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 the cream caramel 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 out the zest and bring to a boil again.
The classic recipe for cream caramel is made using milk (without adding cream). In my opinion, the taste of this dessert is inferior to its creamy version. Cream makes the dessert more delicate in both structure and taste. Nevertheless, I think that the version of cream caramel prepared with milk will find its admirers. It is prepared similarly to the creamy version, and bakes 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 the boiling milk and cream into the bowl with the eggs in a thin stream, stirring vigorously with a whisk.
Strain the egg and milk mixture through a sieve to remove any air bubbles formed during mixing.
If there are still air bubbles in the strained mixture, collect them from the surface with a spoon.
Pour the egg-milk mixture into the caramel molds, filling the molds 3/4 full (pierce the remaining large air bubbles with a needle).
Place the molds in a deep baking sheet and pour boiling water into the baking sheet.
The water should reach approximately halfway through the molds.
The use of caramel cream for layering cake layers, decorating cakes and desserts is very popular, since this particular cream combines softness, lightness, a characteristic caramel note and a beautiful brownish tint. The simplest caramel cream for a cake can be made with cream and sour cream, but there are also more sophisticated recipes, for example, cream with mascarpone, honey, nuts, real chocolate, as well as the popular cream cheese.
The consistency of the cream resembles that of butter, it turns out to be quite dense, porous, holds its shape well, so it is suitable for decorating using a pastry bag with nozzles, and for creating a layer between the cakes, and for grouting the cake, for example, under mastic. We offer instructions on how to make caramel cream as quickly as possible and based on various ingredients.
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 components:
- 400 grams of sugar;
- 400 milliliters of heavy cream;
- 300 grams of butter;
- two packets of vanillin.
Preparing buttery caramel cream will take a little time and does not require special skills:
- Pour sugar into a thick-walled bowl and place the container over medium heat. Wait until all the grains of sugar are completely dissolved and it begins to caramelize. There is no need to stir it, otherwise the mixture may stick together.
- The cream must be heated to a temperature of about 60-80 degrees. If you combine them with hot sugar while cooled, the mixture will immediately harden. Add the hot cream in a thin stream to the caramel mixture and stir quickly. If there are small hardened pieces, they will melt during the cooking process. Boil the mixture until slightly thickened, then remove from heat and pour into a chilled bowl.
- Soften the butter thoroughly and beat with a blender/mixer in a separate container for at least 5 minutes. Then add the completely cooled caramel sauce in small portions (about 1 teaspoon each). After each new portion, beat the cream.
- Add vanilla sugar or vanillin to the prepared fluffy mass for flavor.
Using a recipe with cream for the cake cream, 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 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, as with cream, with caramel, this cream will have a delicate shade of baked milk and a characteristic milky note. You will need the following 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’s easy to prepare this caramel-sour cream filling for a cake or pastries:
- Soften the butter, when it reaches room temperature, beat it with a mixer until fluffy and homogeneous.
- Now prepare the classic buttercream by gradually adding boiled condensed milk to the whipped butter, remember to whisk constantly.
- In a separate container, combine sour cream and sugar or powdered sugar, whisk until all the grains dissolve. The mixture should be fluffy, glossy and soft.
- Combine both mixtures into one using a mixer and beat for at least 3 minutes.
- Free the nuts from shells and membranes, dry them a little in a frying pan or on a baking sheet until golden brown. Then grind the nuts in a blender until they form fine crumbs, pour into the cream and mix it by hand so that the mass combines with the nuts.
It is advisable to use full-fat sour cream; if necessary, excess whey can be strained off on gauze. If the mass turns out to be too liquid (depending on the sour cream), you can add 1 packet of cream thickener and beat it with a mixer.
Cake mixture with a light honey note is perfect for layering sponge cakes and sour cream cakes, as well as for cakes, desserts, filling muffins 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 slides) of white flour;
- 150 grams of sugar;
- 1 glass of milk;
- 3 tablespoons lemon juice or water (optional);
- 1 glass of brewed black coffee.
Before preparing the main cream, make caramel:
- Mix 150 grams of sugar with two tablespoons of water or lemon juice. Place the mixture on the fire, heat it, stirring regularly until all grains of sugar are completely dissolved and the caramel turns light brown. It is important not to overcook the mixture, otherwise the caramel will be slightly bitter. Lemon juice instead of water is used only to prevent the caramel from hardening longer.
- Brew a glass of black coffee, add rum to it. Pour this mixture into the caramel and stir. Boil over low heat until the caramel is completely dissolved. If after this there are grains of sugar in the mixture, it can be strained through a sieve.
- In a separate bowl, mix flour and milk, it is important that there are no dense lumps in it. Pour this mixture into the caramel in a thin stream, stir constantly, and simmer over low heat until the mixture thickens. Then remove from heat and let cool completely.
- Beat the butter separately; when it becomes fluffy and white, add honey and beat for about 3 minutes. Beat at medium speed with a mixer so that the butter does not separate.
- Gradually add the caramel-coffee mixture to the butter and beat until smooth.
The texture of the cream is very similar to classic butter cream, holds its shape well, and can be used to layer even thick, heavy cakes. This cream will surprise you with its taste - it turns out to be delicately creamy, with a light coffee and honey note, and also has a pleasant brownish tint.
The most budget-friendly version of caramel cream is custard based on condensed milk, butter and milk. Caramel custard is prepared in the same way as regular custard, except that the caramel is cooked first, and then the custard itself. You will need the following ingredients:
- 60 grams of white flour:
- one packet of vanillin;
- 20 grams of sugar;
- 1.5 glasses of milk;
- 300 milliliters of raw condensed milk;
- 300 grams of butter (if you want the cream to have a thinner consistency, replace the butter with cream with a fat content of 38%).
Preparing caramel custard:
- Heat the milk slightly, add sugar and flour, whisk the ingredients thoroughly until smooth, so that there are no lumps left.
- Now put on low heat, heat for about 20 minutes, stirring constantly. Wait for it to thicken.
- Remove from heat, cool to room temperature, pour in condensed milk, stir and cool.
- In a separate container, beat the butter until fluffy with a mixer, be sure to soften it. Then add the butter to the caramel mixture and beat until completely combined. At the very end, add 1-2 vanilla bags, stir for another minute.
With the finished cream, you can immediately layer your confectionery product, for example, layer a cake, level it, or fill eclairs and pastries. The consistency of the cream is like a classic custard, it has a more pleasant caramel shade, as well as a dense structure.
Chocolate
A delicate cream based on chocolate and caramel with a characteristic aftertaste and slight bitterness is ideal for layering and filling sponge cakes. It has a denser texture than regular chocolate buttercream. For the chocolate caramel cream for the 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:
- Pour the milk into a saucepan, add flour, stir as if you were making custard. Then add sugar, place the container on the fire and bring to a boil.
- Boil the mixture over low heat until thick, stir the mixture constantly, do not thicken it too much.
- As soon as you remove the pan from the heat, add the chocolate broken into pieces and stir until they are all dissolved. After this, cool the cream completely; you can put it in the refrigerator for 15 minutes.
- At the same time, beat the soft butter until white using a mixer. Then add this mixture to the chocolate mass and beat again until smooth. Additionally, you can add vanilla and other flavorings. If the cream turns out to be runny and spreads, you can put it in the refrigerator for 1 hour, and only then grease the cakes.
This cream can be applied in a fairly thick layer, after cooling it does not spread, holds its shape, so it is even suitable for decorating using a pastry bag. The caramel taste is achieved by adding chocolate with ready-made caramel pieces; if it is not available, you can cook the caramel separately and add it to the finished cream.
