NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM
Provided by Food Network Kitchen
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
- Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
CARAMEL CREAM COFFEE
Super easy from Smuckers! Mmmm! I am going to update this to say that like Littlemafia pointed out the amount of caramel seems to be rather a lot so I just usually squeeze it in to taste and in fact have never actually measured it. :) Enjoy!
Provided by SarahBeth
Categories < 15 Mins
Time 6m
Yield 1 cup of coffee, 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour coffee into large mug. Add syrup.
- Stir until blended.
- Top with whipped cream and cinnamon.
FROZEN CARAMEL COFFEE
Who knew caramel syrup, milk, and Gevalia® Cold Brew Concentrate could blend together with ice to make such a delicious summer or anytime beverage?
Provided by Paula
Categories Drinks Recipes Coffee Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
- Serve topped with whipped topping and a drizzle of caramel syrup.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.6 g, Cholesterol 12.7 mg, Fat 5.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 271 mg, Sugar 14.6 g
COFFEE-CARAMEL CRèME BRûLéE
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Provided by Sarah Patterson Scott
Categories Coffee Milk/Cream Egg Dessert Broil Valentine's Day Engagement Party Bon Appétit
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
- Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
HOMEMADE CARAMEL COFFEE CREAMER
Half-and-half with a twist! Don't want to buy the coffee creamer from the store with all of the hydrogenated oils? Here is a quick and easy way to make your very own homemade coffee creamer! Store in the fridge and add to black coffee to give it a ring!
Provided by Aminta bruzas
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 7.5 g, Cholesterol 17.3 mg, Fat 5.8 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 15.8 mg, Sugar 5.7 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- 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.
COFFEE CARAMEL SWIRL ICE CREAM
Categories Coffee Milk/Cream Ice Cream Machine Dairy Dessert Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 quarts
Number Of Ingredients 14
Steps:
- Make caramel swirl:
- In a 3-quart heavy saucepan boil sugar, corn syrup, water, and a pinch salt over moderate heat, stirring, until sugar is dissolved. Boil mixture, without stirring, gently swirling pan, until a deep golden caramel. Remove pan from heat and carefully pour cream and vanilla down side of pan (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved. Remove pan from heat and cool caramel. Caramel swirl may be made 1 week ahead and chilled, covered. Bring caramel swirl to room temperature before using. (If caramel swirl is too stiff to pour, heat slightly.)
- Make custard:
- In a dry 5-quart heavy kettle cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling kettle, until deep golden. Remove kettle from heat and carefully pour cream and milk down side of kettle (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved.
- In a large bowl lightly beat eggs. Add hot cream mixture in a slow stream, whisking, and pour into kettle. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Whisk in espresso powder and vanilla until espresso powder is dissolved. Pour custard through a fine sieve into another large bowl and cool. Chill custard, its surface covered with wax paper, until cold, at least 3 hours, and up to 2 days.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer one third ice cream to a 2-quart airtight container and drizzle one third caramel swirl over it. Repeat layering with remaining ice cream and caramel swirl. Freeze ice cream until hard, at least 8 hours, and up to 1 week.
CREAMY ICED VANILLA CARAMEL COFFEE
Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.
Provided by Annacia
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream.
- Serve immediately.
COFFEE CREAM CARAMEL
Creamy delight with hint of coffee
Provided by munatycooking
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Making the caramel:
- - In a small saucepan, add sugar and water.
- - Let it come to a boil on medium heat.
- - Do not stir the mixture. Just swirl the saucepan to caramelize the sugar evenly.
- - When golden or light brown, pour the caramel into the ramekins.
- - Let it cool completely before pouring the cream mixture on top of it.
- - Place the ramekins in a baking dish.
- In a saucepan, heat the evaporated milk.
- In a bowl, whisk the eggs with vanilla, coffee, and sugar until creamy and lighter in color.
- While whisking, gradually add the hot milk. Run the mixture through a sieve.
- Pour the cream mixture over the caramel.
- Pour hot water in the baking dish, covering bottom half of the ramekins.
- Bake in a preheated oven at 350F/180C for 40 minutes.
- Let the cream caramel cool for 2 minutes. Run a half-inserted knife along the edges of the ramekin. Shake the ramekin lightly then flip it on a serving plate.
- Let it cool and then chill for an hour before serving.
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- In a small heavy saucepan, cook 2/3 cup of the sugar over moderately low heat without stirring until melted and deep golden, about 12 minutes. Working quickly, pour about 1 tablespoon of the caramel into each of four 2/3-cup ramekins.
- In a bowl, whisk the eggs with the egg whites and the remaining 1/3 cup sugar until combined. In a small saucepan, warm the evaporated milk and coffee over moderate heat until steaming, about 3 minutes.
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