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Caramel cream


200 g. Sugar is caramelized over which liquid cream is added. Remove from the heat and mix well.

6 yolks 200 ml. milk 4 teaspoons of starch mix well. Put the composition on a low heat and boil for 2-3 minutes.

Pour the caramel over the cream, mix well, pour into a detachable medium-sized form and refrigerate for 1 hour. Cut cold. It can be served plain or garnished with whipped cream.


Deliciu caramel cake in both sheets and cream

I really like caramel sheets and from here I came up with the idea to combine them with a caramel cream and that's how this wonderful came out Delicious cake with caramel.
I think you can imagine what a delight it was.
We licked our fingers a bit, we liked it so much.
And because this month my blog hosts the challenge Mystery Box Challenge, initiated by Cerasela Badr El-Din, and the star ingredient being caramel, I also write this recipe, the third one, also within the challenge.





Why Does Flan Have Bubbles?

While this really shouldn’t happen if you follow the method correctly, sneaky air bubbles can get into the custard 2 ways.

1: If you over whisk your custard and incorporate air into the cream and egg mixture they will remain in the custard after steaming. To avoid this whisk and do not use a & # 8220whipping & # 8221 motion when combining the eggs, cream, and milk.

2: If it & # 8217s overcooked. This can result in an overly hard custard and give a more scrambled egg effect to the custard. To avoid this, follow the cooking directions carefully and don't worry if your flan is slightly jiggly when removing from the oven, as it will continue to cook from residual heat.


In a bowl beat eggs with sugar and a pinch of salt, add milk and mix well to melt the sugar completely. Pour the oil, add the vanilla and the quenched ammonia with two tablespoons of vinegar or lemon juice.

Incorporate the flour and knead until you get a homogeneous dough that should not be too hard or too soft.

Divide the dough into 6 pieces (around 200 g / each) and spread thin sheets, which we place on the bottom of the tray sprinkled with flour. And sprinkle flour on the worktop so you can spread the sheets four times easier as they are very thin. Before putting them in the oven, prick them from place to place with a fork to avoid swelling? .

I use the stove trays that are 30 × 33 cm and, before lighting the oven, I spread a sheet, let the oven heat up (to 180 ° C) and then I spread another sheet. I have thus prepared two sheets on the trays and, on the work table, I spread one more. The sheets bake very quickly, last 10-13 minutes, so be careful and keep an eye on them. When they are lightly browned, they are ready.

As I said in the introduction, these baked cake sheets on the back of the tray they will freeze after being filled with a warm cream, so don't be scared if they are hard at this stage :).

Fill them, of your choice with your favorite cream.

To be able to fill them, you need 1.4 kg- 1.5 kg of cream. Here are some ideas.

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  • 1 Basic Caramel recipe
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2/3 cup granulated sugar
  • 1/8 tsp. table salt
  • 4 large eggs
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract

Position a rack in the center of the oven and heat the oven to 325 ° F. Arrange eight 6-oz. ramekins in a large roasting pan.

Make the Basic Caramel according to the directions, but cook it another 30 seconds or so to a medium-dark amber (pictured below). Immediately pour the hot caramel into the bottoms of the ramekins, portioning it evenly. Quickly and carefully swirl each ramekin to coat the bottom evenly and coax the caramel about 1/2 inch up the sides of the ramekins. Set aside to let the caramel harden.

Fill a teakettle with water and bring to a boil. Combine the milk, cream, sugar, and salt in a heavy-duty 3-quart saucepan and bring to a simmer over medium-high heat, stirring occasionally. Remove the pan from the heat.

Whisk the eggs, yolks, and vanilla in a medium bowl and then slowly add the hot milk mixture, whisking constantly. Strain the mixture through a fine sieve into a 1-quart heatproof measuring cup. Portion the custard among the ramekins.it should just about fill each one. Pour the hot water from the kettle into the roasting pan until it comes one-third to halfway up the sides of the ramekins (be careful not to splash water into the custards). Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, 30 to 35 minutes. If the centers are more wavy than jiggly, cook them a bit longer. Rotate the pan halfway through if the custards appear to be baking unevenly.

Carefully transfer the ramekins to a wire rack and cool completely. Cover each ramekin with plastic wrap and refrigerate for at least 12 hours, or up to 3 days.

To serve, run a small knife around the edge of each ramekin to loosen the custard. Quickly invert each custard onto a plate. If it doesn't release right away, gently shake the ramekin from side to side a few times to help it out.

Orange Cream Caramel: Add 1 Tbs. finely grated orange zest (from 1 medium orange) to the milk mixture before heating it.

Espresso Crème Caramel: Add 1 Tbs. instant espresso powder (such as Medaglia d & # 8217Oro brand) to the heated milk mixture.


Vegan espresso crème caramel recipe

This is a proper grown-up dessert and ideal for a dinner party or special occasion meal as it can be prepared in advance. In fact, the cr & egraveme caramel is very much the better for being allowed to sit for 12 hours or more. You might think that since the main ingredient here is coconut milk it would have a coconut flavor, but the coffee and caramel pleasantly neutralize it. The biscotti are a little extra effort, but they are a simple biscuit to make and keep for ages. Even better, both elements of dessert are vegan.

Recipe from Mildred & rsquos Vegan by Daniel Acevedo & Sarah Wasserman (published by Mitchell Beazley, & pound25).

Ingredients

  • 200 g caster sugar
  • 5 tbsp water
  • 800 ml full-fat coconut milk (2x400ml cans)
  • 50 ml freshly brewed espresso
  • 100 g caster sugar
  • 1 pinch vanilla seeds
  • 7.1 oz caster sugar
  • 5 tbsp water
  • 28.2 fl oz full-fat coconut milk (2x400ml cans)
  • 1.8 in oz freshly brewed espresso
  • 3.5 oz caster sugar
  • 1 pinch vanilla seeds
  • 7.1 oz caster sugar
  • 5 tbsp water
  • 3.4 cups full-fat coconut milk (2x400ml cans)
  • 0.2 cup freshly brewed espresso
  • 3.5 oz caster sugar
  • 1 pinch vanilla seeds
  • 2 tbsp cornflour
  • 2.5 tbsp orange juice
  • 200 g plain flour
  • 1 tsp baking powder
  • 0.2 tsp salt
  • 80 g roasted, unsalted shelled pistachio nuts, roughly ground
  • 0.5 orange zest, grated
  • 100 g caster sugar
  • 60 ml almond milk
  • 1 tbsp melted coconut oil
  • 1 tsp good-quality vanilla extract
  • 1 tbsp vegan single cream, for brushing
  • 1 tbsp demerara sugar, for sprinkling
  • 75 g melted vegan dark chocolate, to decorate (optional)
  • 2 tbsp cornflour
  • 2.5 tbsp orange juice
  • 7.1 oz plain flour
  • 1 tsp baking powder
  • 0.2 tsp salt
  • 2.8 oz roasted, unsalted shelled pistachio nuts, roughly ground
  • 0.5 orange zest, grated
  • 3.5 oz caster sugar
  • 2.1 fl oz almond milk
  • 1 tbsp melted coconut oil
  • 1 tsp good-quality vanilla extract
  • 1 tbsp vegan single cream, for brushing
  • 1 tbsp demerara sugar, for sprinkling
  • 2.6 oz melted vegan dark chocolate, to decorate (optional)
  • 2 tbsp cornflour
  • 2.5 tbsp orange juice
  • 7.1 oz plain flour
  • 1 tsp baking powder
  • 0.2 tsp salt
  • 2.8 oz roasted, unsalted shelled pistachio nuts, roughly ground
  • 0.5 orange zest, grated
  • 3.5 oz caster sugar
  • 0.3 cup almond milk
  • 1 tbsp melted coconut oil
  • 1 tsp good-quality vanilla extract
  • 1 tbsp vegan single cream, for brushing
  • 1 tbsp demerara sugar, for sprinkling
  • 2.6 oz melted vegan dark chocolate, to decorate (optional)

Details

  • Cuisine: French
  • Recipe Type: Dessert
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 60 mins
  • Serves: 6

Step-by-step

For the cr & egraveme caramel

  1. Place 6 metal dariole molds or ramekins on a heatproof mat or chopping board ready to use.
  2. Put the sugar in a saucepan and add the measured water & ndash just enough to make all the sugar wet. Bring to the boil, without stirring, and simmer until the sugar starts to catch, that is when dark caramel spots begin to appear. This takes 5 & ndash10 minutes but don & rsquot be tempted to leave the room because you might come back to a pan full of smoking black tar. Once the dark caramel spots begin to appear, give the pan a quick swirl and then continue to cook until it reaches an even orange brown (caramel) color.
  3. Quickly coat the base of each dariole mold or ramekin with about 2 tablespoons of the caramel. This is where you need to work fast, as the caramel will continue cooking.
  4. Next make the espresso cr & egraveme. Place all the ingredients into a saucepan, adding just enough espresso to achieve a caf & eacute latte color and flavor, and bring to a simmer.
  5. Simmer gently for about 10 & ndash15 minutes, whisking frequently with a balloon whisk, until all the agar has dissolved. Remove from the heat and strain through a fine-mesh sieve.
  6. Pour the espresso cr & egraveme into the molds and refrigerate for 12 & ndash24 hours until ready to serve.
  7. To turn the cr & egraveme caramels out, hold each mold with your hand over the top and give the caramel a small firm shake from side to side. It should loosen inside the mold. Place a plate on top and turn both the mold and plate over together. The cr & egraveme caramel should come away when you lift the mold.

For the cookies

  1. Preheat the oven to 190 & degC / 375 & degF / gas mark 5. Line a large baking sheet with baking parchment.
  2. Mix the cornflour with the orange juice to make a smooth paste and set aside.
  3. Measure out the flour, baking powder, salt and ground pistachios into a bowl, add the orange zest and mix together.
  4. Beat the sugar with the almond milk, melted coconut oil and vanilla extract in a stand mixer fitted with the paddle attachment, or with a hand-held electric mixer in a bowl, until frothy.
  5. Add the cornflour paste and whisk for a further 3 minutes or so. Fold in the flour mixture until a dough forms.
  6. Divide the dough into 2 flattened loaves about 7.5cm (3 inches) wide and about 2.5cm (1 inch) thick. Transfer to the lined baking tray, then brush with a little vegan cream and sprinkle with demerara sugar. Bake for 35 minutes.
  7. Remove from the oven and leave to cool for about 10 minutes.
  8. Using a sharp bread or serrated knife, cut each loaf on a slight diagonal into slices about 1cm (& frac12 inch) thick. (Don & rsquot worry if you lose a few in the cutting process.) Lay the slices carefully on the lined baking sheet and bake for a further 20 minutes, flipping over halfway through.
  9. Remove from the oven and leave to cool, then drizzle with the melted chocolate, if you like.

Recipe from Mildred & rsquos Vegan by Daniel Acevedo & Sarah Wasserman (published by Mitchell Beazley, & pound25). Photography by Matt Russell.

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Cream with mascarpone and caramel for cakes and pies, recipe with pictures

Servings for 1 cake or 1 cake

Cream with mascarpone and caramel for cakes and pies, recipe with pictures. Caramel cream for cakes and cakes, without boiling. Caramel cream for cakes and pies, without butter and without eggs.

This one Cream with mascarpone and caramel for cakes and pies light and frothy does not need boiling, it is a cream that does not contain butter or eggs. The basis of this cream is condensed milk caramel cream whose video recipe you can find with a click on the previous link or, even more practically, you can use a can of ready-made caramelized condensed milk, commercially available (available by ordering online) or dulce de leche. The result is an incredibly fine and airy cream with a superb taste, the delicious cream I used at Lulu's cake but also to other homemade cakes and pies.

In addition to the sheets from Lulu Cake, with which this cream fits perfectly, it will also go well with one of the following recipes (click on any image to get to the recipe):

COOKING RECIPES THAT COME WITH MASCARPONE CREAM AND CAKE CARAMEL:

It is also one of the creams that contain enough moisture (from cream and mascarpone) to soften sheets of honey cakes or other sheets of tender dough.


Recipe Summary

  • cooking spray
  • ½ cup (scant) white sugar
  • 1 large egg
  • 3 large egg yolks
  • ¼ teaspoon salt
  • ¼ cup white sugar
  • ½ cup fresh creams
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ½ teaspoon orange cognac (such as Grand Marnier®)

Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.

Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continuously, swirling sugar around, until all the sugar melts don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.

Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.

Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.

Spoon the creme fraiche into the egg mixture add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.

Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.

Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.

Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.

Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.

To unmold, cover ramekin with a small plate, then invert. Chill before serving.


Recipe Summary

  • 1 1/2 cups sugar, divided
  • 3 cups whole milk
  • 2 large eggs plus 3 large egg yolks
  • 1/8 teaspoon fine salt
  • 2 teaspoons pure vanilla extract

Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.

In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.

Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.

With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.


Caramel Method:

1. In a medium pot, combine sugar and water. Heat over medium with the lid on. When the edges start to caramelize and turn golden, remove the pot from the heat, gently swirling the caramel around the pot so it heats evenly. Continue bringing the pot back on and off the stove as needed, until the caramel turns a rich amber color.

2. Give the mixture a swirl then add in vanilla extract and swirl to combine.

3. Remove from heat and divide caramel evenly between your 4 ramekins.

Custard Method:

1. In a large mixing bowl, combine the sugar, eggs, and egg yolks with a whisk until evenly combined. Add the milk, whisking until combined.

2. Ladle the mixture into the prepared ramekins.

Bake the caramel cream:

2. Prepare the bain-marie: first, boil a pot or tea kettle of water.

3. Place the ramekins into a roasting pan or large deep baking dish (at least 2 "tall). Place the pan / dish into the oven, then carefully fill with boiling water until it reaches about halfway up the sides of the ramekins. ( I always recommend filling your bain-marie with water after it's placed into the oven, to avoid splashing water around and potentially into your custard.)

4. Bake for 20-25 minutes, rotating the pan halfway through the baking time, until the custard is just set in the center. (Note: baking times may vary depending on the size and depth of your dish. You're looking for the custard to be just barely set in the center and no browning on top. Be careful not to overbake, or you'll end up with scrambled / steamed eggs).

5. Using tongs, carefully remove the ramekins from the water and dry them off. Cover with plastic wrap and chill in the fridge to fully cool for at least 4-5 hours or overnight.

6. To serve: gently run a small paring knife around the inside edge of the ramekin to loosen the custard, pulling in slightly until you see a tiny bit of the caramel start to come up the sides. Place a plate over the ramekin, quickly invert, and remove the ramekin. Serve immediately. Enjoy!


Why Does Flan Have Bubbles?

While this really shouldn’t happen if you follow the method correctly, sneaky air bubbles can get into the custard 2 ways.

1: If you over whisk your custard and incorporate air into the cream and egg mixture they will remain in the custard after steaming. To avoid this whisk and do not use a & # 8220whipping & # 8221 motion when combining the eggs, cream, and milk.

2: If it & # 8217s overcooked. This can result in an overly hard custard and give a more scrambled egg effect to the custard. To avoid this, follow the cooking directions carefully and don't worry if your flan is slightly jiggly when removing from the oven, as it will continue to cook from residual heat.