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
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.
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 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.
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.
Provided by BamaBelle30
Categories Beverages
Time 6m
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.
- Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!
Nutrition Facts : Calories 93.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 109.7, Carbohydrate 16.4, Fiber 0.2, Protein 2.6
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.
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
More about "coffee cream caramel recipes"
COFFEE CRèME CARAMEL RECIPE - DIANA STURGIS | FOOD & WINE
From foodandwine.com
Servings 4Published 2013-12-07
- 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.
- Strain the coffee custard, then pour it into the ramekins and set them in a baking dish. Add enough cold water to the dish to reach three-quarters of the way up the sides of the ramekins.
- To serve, dip the bottom of each ramekin in hot water, then run a knife around each crème caramel and invert onto individual plates. Break the reserved hardened caramel into large pieces and arrange them decoratively around the custards.
COFFEE CRèME CARAMEL RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (25)Estimated Reading Time 7 minsServings 8
- Combine milk, coffee, lemon zest, and ½ cup sugar in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a gentle simmer over medium heat. Remove from heat, cover, and let sit 30 minutes.
- Preheat oven to 325°. Place a 9" pie dish or 1½-qt. loaf pan next to the stove. Cook lemon juice, remaining ⅔ cup sugar, and ¼ cup water in a small saucepan over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Do not rush this step; if liquid boils before sugar dissolves, the caramel will never darken. Once syrup turns clear, stop stirring and increase heat to medium. Cook, swirling pan every few minutes, until caramel is deep mahogany and wisps of smoke appear. Immediately pour into pie dish. Quickly tilt pan to coat bottom and a bit of the way up the sides with caramel. Set inside a roasting pan or other ovenproof dish with high sides.
- Whisk eggs in a medium bowl to break them up a bit. Reheat coffee mixture until steaming, then pour into eggs, whisking constantly to combine. Pour through a fine-mesh sieve into caramel-lined dish. Transfer to oven and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until custard is set but still jiggles a bit at the very center, about 1½ hours. Let cool in water bath 30 minutes. Remove dish, cover with plastic wrap, and chill crème caramel until set, at least 4 hours and up to 2 days.
- To unmold, run a thin-bladed knife around edges of dish, making sure tip of knife stays flush against bottom of dish. Invert a large plate over dish, then quickly flip. Slowly lift off dish; crème caramel should slide out. If not, tap plate against countertop until it does. Serve in slices with caramel spooned over.
COFFEE CREME CARAMEL RECIPE | EATINGWELL
From eatingwell.com
Category Gluten-Free Thanksgiving Dessert RecipesCalories 218 per servingTotal Time 3 hrs
- Combine 1/3 cup sugar and 1 tablespoon water in a small heavy saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Cook over medium heat, without stirring, until the caramel turns a deep amber color, 5 to 6 minutes. Immediately divide among four 6-ounce ramekins or custard cups, tilting them to coat the bottom evenly.
- Combine milk, coffee and the remaining 1/3 cup sugar in a medium saucepan. Heat over medium heat, stirring, until steaming hot but not boiling. Cover and let stand for 5 minutes. Strain through a sieve lined with cheesecloth into a bowl.
- Whisk eggs and egg white in a large bowl. Slowly whisk in the hot milk mixture. Skim foam from the surface, then ladle the custard into the caramel-lined ramekins. Place the ramekins in a small roasting pan and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
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