Coffee Cream Caramel Recipes
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
COFFEE CRèME CARAMEL
Opposites attract in this elegant Valentine's Day dessert: while the vanilla custard is delicate and creamy, the espresso-inflected caramel sauce comes on with stronger flavors. One silky spoonful, and you'll agree they bring out the best in each other.
Provided by Lauryn Tyrell
Categories Food & Cooking Dessert & Treats Recipes
Time 3h5m
Number Of Ingredients 6
Steps:
- In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
- When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
- Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
- Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
- Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.
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