Cream caramel cooking recipe. How to make caramel cake cream according to a step by step recipe with a photo

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 simple manipulations, are able to turn into an unusually tasty “inverted dessert” that has conquered not only European gourmets, but the whole world.

Cream caramel - the recipe is simple, thanks to simple technology, a French delicacy can appear on the table of every housewife. Basically, dessert is a cream that is made by beating eggs with sugar, milk or cream. The mass is laid out in tins filled with caramel and baked in the oven. When serving, the dish turns 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.

Preparation

1. Cook caramel from 150 g of sugar and boiling water.
2. Pour into molds.
3. Combine milk with cream and zest. Warm up.
4. Add the eggs, beaten with sugar.
5. Pour the mixture over the top of the caramel.
6. Bake homemade caramel caramel at 160 degrees for 45 minutes in a water bath.

Dessert cream caramel - a recipe that involves different cooking options. The French cream is the benchmark. It is prepared only from whole milk, with the addition of vanilla and an abundance of eggs, since 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 odor.

Ingredients:

• milk - 500 ml;
• egg - 3 pcs.;
• yolk - 2 pcs.;
• sugar - 250 g;
• water - 50 ml;
• vanilla seeds.

Preparation

1. Cook caramel with 100 g sugar and water.
2. Pour it into shapes.
3. Whisk remaining sugar with eggs and yolks.
4. Add hot milk and vanilla seeds.
5. Pour the resulting mass into molds.
6. 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 consistency, similar to toffee, makes it possible 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.

Preparation

1. Melt the sugar until amber.
2. Add butter, salt and warm cream.
3. Cook the mass for 8 minutes.
4. Salted caramel cream cools in the cold for 12 hours.

Creamy caramel with cream cheese

With caramel - an excellent filling option for exquisite pastries or a light independent dessert. The process is simple: previously cooked caramel is mixed with cream cheese, icing sugar and cream until fluffy. The main thing is that all the components are cooled, 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;
• icing sugar - 50 g.

Preparation

1. Melt butter and sugar and boil.
2. Heat 100 g of cream, add to caramel. Cool it down.
3. Whip cream cheese with powder, 100 g cream and caramel.
4. Place the cream caramel in the cold.

Cream caramel is a recipe that gives a lot of opportunities for creating original independent desserts and gentle additions to baking. Today, when it is not surprising, its combination with caramel is especially in demand. Thanks to the caramel, it takes on a whole new flavor, color and creamy texture.

Ingredients:

• milk - 900 ml;
• sugar - 380 g;
• flour - 100 g;
• starch - 40 g;
• yolk - 3 pcs.;
• oil - 30 g.

Preparation

1. Add 200 g of sugar, 70 g of flour, starch and yolks to 800 ml of milk.
2. Whisk and cook until thick.
3. Fry 30 g of flour in a pan, add butter and 180 g of sugar.
4. Pour in 100 ml of milk, hold for 5 minutes, remove from heat and refrigerate.
5. Mix the finished caramel with the cream.

Cream caramel for cake

The homemade caramel cream recipe is simple and flawless in taste. It can be used as or 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. IN this recipe proportions for soft caramel are indicated.

Ingredients:

• milk - 120 ml;
• sugar - 220 g;
• oil - 70 g;
• vanillin - a pinch.

Preparation

1. Melt the sugar.
2. Add warm milk, vanilla and butter.
3. Stir while warming up.
4. The cream caramel will turn out to be soft and liquid, but after cooling it will thicken.

Cream caramel has different versions of the preparation. 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.

Preparation

1. Before making the cream caramel, melt 100 g of sugar, pour in boiling water and boil the mass.
2. Add cinnamon to the warmed milk.
3. Beat the egg and yolks with 50 g of sugar.
4. Add to milk.
5. Pour the caramel into tins, pour the cream on top.
6. Bake in the oven in a water bath for 45 minutes.

Cream caramel cake recipe

"Cream-caramel" - airy treat with 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. Ready cake chilled and served upside down, as is the crème caramel dessert.

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

The interlayer is great for biscuit cake, giving the dessert sophistication and originality.

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

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 from a nearby supermarket.

The main principles of cooking

You can make a homemade cake with caramel filling, if you adhere to special requirements:

1. The cream should be uniform in composition, excluding oil flakes.
2. The layer should not spread, the correct consistency will correspond to the thickness of the fat sour cream.
3. To decorate the cake on top, the cream must perfectly hold the shape given by the pastry chef, even though it is at room temperature.
4. Whipped sponge cake cream will not flake off even if stored in the refrigerator.

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

Cakes homemade should not be stored for a long time, and therefore you cannot 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 a recipe for making a lightweight cream layer. It will taste just as good as other options.

Use components for the cream only of the same temperature regime, then the composition will be smooth and homogeneous.

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

Cream for a cake with ingredients sl. I advise you to cook oils using a whisk. In this case, the layer will have an ideal consistency for lubricating 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% or more.

And one more thing: try unusual food combinations 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 delicate composition that tastes like childhood candy. 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 g sl. oils; 300 ml of 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 warm the cream in a bowl, bring it to the boil. I add hot cream to the mass of caramel, stir.
3. I boil down the mass so that it thickens a little. I give the mixture time to cool and begin to beat the composition. I enter a soft word. oil.

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

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

Creamy caramel cream

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

Components: 400 gr. high fat sugar and 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. There is no need to stir, as the mass will stick together.
2. I heat the cream to 60-80 grams, mix it with caramel, which should have cooled down by this time. I stir and stir to remove the lumps, boil the mass from the heat until thick and pour it into the dishes, which should first be cooled in the freezer.
3. Sl. I soften the butter. Beat for five minutes with a mixer. I enter caramel sauce in small portions. I whisk. I introduce a van into the mass. sugar, vanillin to custard was fragrant.

The custard will be ideal for biscuits, sour cream cakes... If the dough is hard, use this cream recipe, just turn up the amount of cream and skim off a bit. oil.

The layer will turn out to be liquid and soft.

Sour cream with caramel

The composition of the cream will taste like a creamy one, you can fill it with nuts. The taste will be even more pleasant.

If you make a cream with cream and caramel, then the taste will have a shade of baked milk. As you can see, the recipe allows the pastry chef to experiment in the kitchen.

Components:

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

Cooking Algorithm:

1. Sl. I soften the butter with room temperature, beat, so that the composition becomes fluffy and dissolves well.
2. I introduce condensed milk into it. I beat constantly.
3. In a bowl, I mix sugar and sour cream, and I also beat it so that the crystals dissolve, the mass becomes soft and shiny.
4. Mix 2 masses and beat with a mixer.
5. I remove the nuts from the shell, dry them in a frying pan, grind them to small crumbs and add them to the cream. I stir it by hand so that the composition mixes well with the nuts.

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

Caramel custard

This creamy formula is ideal for layering cakes, preparing desserts and pastries, filling muffins and muffins.

Components: 60 gr. flour; 300 gr. simple condensed milk and sl. oils; 1.5 tbsp. milk; 20 gr. sugar and 1 pack. vanillin.

Cooking Algorithm:

1. I warm milk, add seeded flour and sugar. Beat the food with a whisk to eliminate all lumps.
2. I put it on fire and heat it on medium power for 20 minutes. Constantly you need to stir the composition until it thickens.
3. I remove from the stove and let it cool to room temperature, add condensed milk and stir. Let it cool down.
4. In a bowl I beat the sl. butter until splendid, be sure to soften it in advance. I add it to the caramel mass and beat it. At the end of the operation, add a couple of bags of vanillin and mix for 1 minute.

That's all, I sandwich the dessert with cream. In consistency, it will be similar to the classic custard composition, 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 g chocolate with caramel additives; 250 ml of milk; 200 gr. sl. oils.

Cooking Algorithm:

1. I pour the milk into a bowl, add the seeded flour. I stir and add sugar. I cook over a fire until boiling.
2. The mass will become thick, but it must be constantly stirred. I remove from the stove and enter the chopped chocolate. I stir it until it completely dissolves. Let the cream cool. Fifteen minutes in the refrigerator should be sufficient.
3. Beat up white sl. oil, working with a mixer. I introduce the mixture into chocolate cream and whisk to get it homogeneous mass... I add vanillin or other flavors as desired. If the cream is liquid and starts flowing, put it in the refrigerator for 1 hour, and only then use it for a layer of cakes.

On this, the recipe has come to an end, I wish you successful experiments in the kitchen!

My video recipe

First, prepare the caramel. To do this, put sugar in a ladle and set over medium heat. Heat until the sugar is caramelized. Do not keep it on the fire for too long - it can give unnecessary bitterness to the dessert.

Gently pour hot water into the caramelized sugar. Bring to a boil and cook over medium heat until thick syrup.

We remove from heat and set aside.

Preparing the cream. We heat the 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.

Lubricate the molds (mine is 250 ml) butter... Pour caramel into the bottom of each, carefully pour the egg-milk mixture on top.

We put the molds in one large mold and pour boiling water into it so that it reaches the middle of the sides of the molds.

We put the form in an oven preheated to 150 degrees and cook for about 45 minutes.

Remove the finished dessert from the large mold and cool to room temperature. Then we put it in the refrigerator for complete cooling.

Before serving, gently draw a thin knife between the cream and the wall of the form and turn the dessert onto a plate.

Bon Appetit!

Step 1. Pour milk into a saucepan and place 1/2 vanilla pod in it. 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, cream and sugar. Note: if you don't have vanilla pods, then whisk our vanilla in a bag right there too).

Step 3. Remove the vanilla pod from the milk and strain it well through a sieve.

Step 4. Mix the milk and beaten eggs, slowly pouring in and stirring with a broom.

Step 5-6. Prepare caramel by melting sugar in a small saucepan (preferably with a thick bottom).

Step 7. Stirring sugar constantly, 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. As our caramel is cooked, pour it into the chosen mold so that it covers the bottom of the mold.

Step 10. Preheat ovens to about 170-180 °. Place the molds in the dish in which you will bake and pour boiled water into it, cover about one third of the mold with it.

Step 11. Cook the cream 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 pushing it off with a knife and turning it over on a plate, let it fall out gently so as not to gut it. Now you can enjoy your prepared dessert!

Cake cream

How to make a classic or custard cream caramel cream? See our detailed recipe with video and photo. Delicious chocolate caramel cream for

800 ml

3 h

325 kcal

5/5 (4)

There is a wide variety of creams for cakes or small baked goods on the Internet, but it is not always easy to choose the right one, and even more so to cook at home. At the same time, sometimes you want to cook some new and unusual filler. My mother, when she lived in Slovakia, learned how to make caramel cream, which, as it turned out, is very quick and easy to prepare.

It comes in several versions and therefore is versatile: a creamy caramel cream can be prepared for Napoleon or Medovik, it will be an excellent filling for a biscuit cake, and a delicious chocolate caramel cream is great for puff cakes in which you want to emphasize a chocolate note ... In addition, for eclairs, my mother often prepares caramel custard, happily using a recipe and a photo from an old Slovak cookbook.

Today I will tell you how to make a quick and easy caramel cream correctly so that you always have a delicious and sweet filling on hand for any of your baked goods.

Classic version

Preparation time: 25 minutes.

Kitchen appliances: prepare a large saucepan with a capacity of 600-900 ml or a frying pan with a diameter of 30 cm, a small baking sheet or another square shape with a diagonal of about 20 cm, several deep bowls 400-800 ml, a whisk, towels, a measuring cup and a wooden spatula, a blender.

Make sure that the utensils for stirring and whipping the cream are well washed and wiped dry with a cotton or linen towel. Also, do not use plastic utensils and utensils in the process, as such items are not recommended for use with fresh cream.

You will need

To make chocolate cream, take another 50 g cocoa powder and half a teaspoon vanilla sugar... Try to choose fresh cocoa powder because it affects the flavor of your cream.

That's all! Now you know the detailed answer to the question of how to make caramel cream for a cake, and you can use it at your own discretion. Products impregnated with such a filler do not require solidification in the refrigerator, unless otherwise specified in original recipe... My mom likes to add to classic cream some ground nuts or candied fruits, so choose what you like best.

Video recipe for making a classic caramel cream

A detailed video will tell you how to properly prepare the perfect caramel cream for cakes or small sweet pastries:

Custard option

Cooking time: 25-30 minutes.
Number of persons: for a cake weighing from 1 kg or 1 kg of eclairs or pastries.
Calories per 100 g: 350 kcal.

You will need

• 200 ml of milk;
• 150 g of condensed milk;
• 200 ml cream with a high fat content;

• 50 g flour;
• 1 tbsp. a spoonful of sugar.

For this option, cream is very important, so try to choose the freshest and fattest. They are rarely found in the store, so take the time and take a trip to the market.

Cooking sequence

Your amazing caramel cream is ready! It does not need to be infused in the refrigerator - you can use it immediately after cooling down. Mom sometimes adds a few drops of vanilla essence to this cream. If the cream was prepared for apple or pear pie, you can add a teaspoon of cinnamon and stir well.

Such a cream is also very good as independent dish- just put it in bowls or cups, and you can serve it instead of dessert!

Video recipe for making caramel custard

The video clearly shows how you can make a great caramel cream - the recipe is available even for beginners!