Cream-caramel - the most delicate French delicacy, despite the elegance and elegance, is absolutely affordable and easy to prepare. Ordinary products - eggs, sugar and milk, by means of not tricky manipulations, can turn into an unusually tasty "dessert-perversity", conquering not only European gourmets, but the whole world.
Cream-caramel dessert
Cream-caramel - a recipe for simple cooking, thanks to a simple technology, French delicacy can appear on the table of each hostess. In fact, dessert is a cream that 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 you serve, the dish is turned over.
Ingredients:
- sugar - 230 g;
- boiling water - 60 ml;
- cream 33% - 100 ml;
- milk - 300 ml;
- egg - 1 piece;
- yolk - 2 pieces;
- oil - 20 g;
- peel - 2 g.
Preparation
- From 150 g of sugar and boiling water cook the caramel.
- Pour into shapes.
- Mix the milk with cream and zest. Warm up.
- Add the whipped eggs with sugar.
- Pour the mass over the caramel.
- Bake homemade caramel cream at 160 degrees 45 minutes in a water bath.
French dessert cream caramel
Cream-caramel dessert is a recipe suggesting different cooking options. The standard is a French cream. It is prepared only from whole milk, with the addition of vanilla and an abundance of eggs, as they are responsible for the shape of the dessert. The finished dish is cooled 12 hours, not only to solidify, but also to eliminate the egg odor.
Ingredients:
- milk - 500 ml;
- egg - 3 pieces;
- yolk - 2 pieces;
- sugar - 250 g;
- water 50 ml;
- seeds of vanilla.
Preparation
- Cook the caramel from 100 g of sugar and water.
- Pour it into shapes.
- Whisk the remaining sugar with eggs and yolks.
- Add hot milk and vanilla seeds.
- Pour the resulting mass into molds.
- Cream the French caramel bake for 20 minutes at 160 degrees.
Cream "Salty Caramel" - recipe
Cream "Salty Caramel" - is extremely popular in the modern confectionery world. Its salty taste perfectly depicts the sweetness of desserts, and a dense viscous consistency, similar to an iris, allows you to use caramel not only as an independent treat, 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.
Preparation
- Melt the sugar to an amber color.
- Add butter, salt and warm cream.
- Simmer for 8 minutes.
- The cream "Salty Caramel" cools down in the cold 12 hours.
Cream-caramel with cream cheese
Cream cheesecake with caramel is an excellent filling option for delicious pastries or light self-dessert. The process is simple: previously boiled caramel, mixed with cream cheese, powdered sugar and cream until a magnificent consistency. The main thing is that all components should be cooled, otherwise the mass will go bad and will melt.
Ingredients:
- cream 33% - 200 g;
- sugar - 150 g;
- oil - 40 g;
- cream cheese - 250 g;
- powdered sugar - 50 g.
Preparation
- Melt the butter and sugar and cook.
- 100 g of cream warm, enter into caramel. Cool down.
- Cream cheese with a powder, 100 g of cream and caramel.
- Remove the caramel cream in the cold.
Custard with caramel
Cream-caramel is a recipe that gives a lot of opportunities in creating original independent desserts and gentle additions to baking. Today, when the classic custard is not surprising, 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 pieces;
- oil - 30 g.
Preparation
- In 800 ml of milk, add 200 g of sugar, 70 g of flour, starch and yolks.
- Whisk and cook until thick.
- 30 grams of flour fry in a pan, add butter and 180 grams of sugar.
- Pour in 100 ml of milk, hold for 5 minutes, remove from heat and refrigerate.
- Mix the caramel with the cream.
Caramel cream for cake
Recipe for caramel cream at home is simple and flawless taste. It can be used as a layer for the cake or a basis for the cream. The peculiarity of hand-made cooking is that it is possible to change the density of the mass, depending on the purpose. In this recipe, the proportions for soft caramel are indicated.
Ingredients:
- milk - 120 ml;
- sugar - 220 g;
- oil - 70 g;
- vanillin - pinch.
Preparation
- Melt the sugar.
- Add warm milk, vanillin and butter.
- Warming up, stir.
- The caramel cream will turn out soft and liquid, but after cooling it will thicken.
Milk cream caramel
Cream-caramel has different versions of cooking. One of them - on a dairy basis - is very popular, because it is simple and accessible. With the help of additional ingredients, you can not only diversify the taste, but also the aroma of dessert, adding to the milk instead of the traditional vanilla stick - a pinch of cinnamon.
Ingredients:
- milk - 270 ml;
- sugar -150 g;
- egg - 1 piece;
- yolk - 2 pieces;
- ground cinnamon - pinch;
- boiling water - 100 ml.
Preparation
- Before you make a caramel cream, melt 100 grams of sugar, pour boiling water and respect the mass.
- In the heated milk, add the cinnamon.
- Egg and yolks whip with 50 grams of sugar.
- Add to the milk.
- Pour caramel into molds, pour cream on top.
- Bake in the oven in a water bath for 45 minutes.
The recipe for the Cream-Caramel cake
Chocolate cake "Cream-caramel" - an airy delicacy with a biscuit base and a delicate caramel cream. The peculiarity of cooking is that three masses are poured alternately on a baking tray and baked simultaneously in the oven, in a water bath. The finished cake is cooled and served upside down, like dessert cream caramel.
Ingredients:
- egg - 10 pieces;
- sugar - 450 g;
- milk - 1,1 l;
- vanillin - 5 g;
- oil - 100 ml;
- flour - 160 g;
- baking powder - 10 g;
- cocoa - 40 g.
Preparation
- Cook the caramel from 200 g of sugar and water.
- Pour the mass into the mold.
- Whisk 8 eggs with 100 grams of sugar and 1 liter of milk and vanilla. Pour into caramel.
- For the dough, whip 2 eggs, 125 grams of sugar, 100 ml of butter, 100 ml of milk, flour, baking powder and cocoa.
- Pour into the mold.
- Bake in a water bath for 45 minutes at 180 degrees.
- Cool and flip.