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CREME CARAMEL



Creme Caramel image

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

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

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.

EASY CREME CARAMEL



Easy Creme Caramel image

Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.

Provided by kleigh83

Categories     Dessert

Time 5h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

1 cup sugar
1 tablespoon water
1 1/2 cups milk
1/2 cup heavy cream
4 eggs
4 egg yolks

Steps:

  • Preheat your oven to 325°F.
  • In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
  • Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
  • Make sure you evenly coat the bottom.
  • Let caramel harden.
  • In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
  • Pour custard into the pan with hardened caramel.
  • Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
  • Bake for 50 min (or until set around the edges but slightly soft in center).
  • Remove pan of custard from baking dish and let cool to room temperature.
  • Refrigerate until chilled (at least 4 hours).
  • Remove from pan by running a thin knife around the custard and flipping it onto a plate.
  • Cut into slices and serve.

THE ULTIMATE CREME CARAMEL



The Ultimate Creme Caramel image

Crème Caramel is a baked custard dessert. This is my version of the Ultimate Crème Caramel - it's definitely smooth and creamy! Cook the custards in a water bath and be careful not to over cook the custard or cook it at a high temperature or else it may curdle on you.

Provided by Christine Cushing

Categories     bake,dessert,eggs and dairy,nuts,Party Favourites

Yield 5 servings

Number Of Ingredients 10

⅔ cup sugar (150 ml)
⅓ cup water (75 ml)
2 cup whole milk (500 ml)
pinch salt
½ vanilla bean, scraped or 1 tsp. vanilla extract (5 ml)
⅔ cup sugar (150 ml)
4 eggs
1 egg yolk
¼ cup shelled, unsalted pistachio nuts, chopped (60 ml)
½ cup sugar (125 ml)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine the water and sugar in a medium-sized, heavy-bottomed pot. Cook over medium heat until sugar is dissolved. Tilt pan to ensure that sugar is dissolved. Do not stir the mixture or the sugar will crystallize. Increase heat to high and cook until sugar turns amber in colour.
  • Pour liquid caramel into six 3-inch (6 ounce) ramekins, dividing equally and tilting ramekins to cover the bottoms with the caramel.
  • Over medium heat, bring milk just to a boil in medium saucepan with salt and scraped vanilla bean. Remove from heat and cover and let steep for 10 minutes. Add the sugar and stir with a wooden spoon until dissolved.
  • Stir together eggs and egg yolk in a medium bowl until well blended. Add warm milk and stir. Strain the mixture over a large measuring cup or clean bowl and pour or ladle over caramel-lined ramekins.
  • Transfer ramekins to a baking pan. Add enough hot water to come halfway up the sides of the ramekins. Bake in preheated oven until a tester comes out clean when inserted in the centers and the crème caramel jiggles as one, about 25 to 30 minutes. Remove ramekins from bath. Let cool to room temperature. Garnish with shards of the Pistachio Praline.
  • Line a baking sheet with parchment paper.
  • Add sugar and pistachio nuts to a medium-sized, heavy-bottomed saucepan. Cook over high heat for 3 to 4 minutes, tilting the pan (do not stir), until the sugar melts and turns a rich brown caramel colour. Remove from heat immediately and pour onto prepared baking sheet. Let cool completely. Once cooled, break into shards for garnish.

CREME CARAMEL



Creme Caramel image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 6 servings

Number Of Ingredients 7

2/3 cup sugar
1/3 cup water
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup caster or fine sugar
1 1/2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.
  • In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.
  • Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.
  • To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

CARAMEL PASTRY CREAM



Caramel Pastry Cream image

Provided by Food Network

Categories     dessert

Yield about 2 1/2 cups

Number Of Ingredients 6

1/4 cup cornstarch
1/2 cup granulated sugar
4 egg yolks
2 cups milk
2 tablespoons water
1 plump vanilla bean, split lengthwise and seeds scraped out with a small spoon

Steps:

  • Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days.

CRèME CARAMEL



Crème caramel image

A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make

Provided by Mary Cadogan

Categories     Dessert, Dinner, Supper

Time 40m

Number Of Ingredients 7

140g caster sugar
3 tbsp cold water
500ml milk
3 large eggs, plus 2 egg yolks
100g caster sugar
a few drops vanilla paste or extract
2 tbsp Cointreau or Grand Marnier, optional

Steps:

  • Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
  • Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
  • Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
  • Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
  • Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
  • Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
  • Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
  • To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.

Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium

CARAMEL CREAM FROSTING



Caramel Cream Frosting image

This creamy frosting takes some time, but has a truly caramel flavor. Try it!

Provided by Barbara

Categories     Desserts     Frostings and Icings

Yield 8

Number Of Ingredients 4

2 tablespoons white sugar
1 cup white sugar
½ cup butter
½ cup heavy whipping cream

Steps:

  • Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside.
  • Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency.

Nutrition Facts : Calories 261.9 calories, Carbohydrate 28.5 g, Cholesterol 50.9 mg, Fat 17 g, Protein 0.4 g, SaturatedFat 10.7 g, Sodium 87.4 mg, Sugar 28.1 g

CREAM CARAMEL CAKE



Cream Caramel Cake image

Perfect for the Holidays... this cake is amazing. Use mocha syrup, coffee liqueur and Irish cream in whatever parts you like as long as it equals the total amount needed in both cake and frosting. Mocha syrup can be hard to find so I opt for Kahlua and Irish Cream or one or the other. Strong coffee can be substituted for liqueurs.

Provided by MacChef

Categories     Dessert

Time 3h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 cup butter
5 large eggs, separated
1 cup buttermilk
3 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 1/2 cups sugar
5 tablespoons coffee liqueur or 5 tablespoons irish cream
2 teaspoons vanilla extract
1 cup butter
8 cups powdered sugar, separated
6 tablespoons coffee liqueur or 6 tablespoons irish cream
2 tablespoons vanilla

Steps:

  • For the cake: allow butter, egg yolks, egg whites and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside.
  • In a bowl add all of your dry ingredients (except sugar); set aside.
  • In a mixing bowl beat butter to soften it up then add sugar and beat until creamy. Beat one egg yolk in at a time. Beat on high for 5 minutes.
  • Alternately add flour and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. Combine liqueurs and vanilla and gently stir into batter.
  • Thoroughly wash beaters. In a seperate mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight up). Fold half of egg whites into batter gently. Then add the other half and fold gently.
  • Divide batter among prepared pans. Bake for 20-25 minutes at 325° or until cake top springs back when touched. Cool cake in pans on wire rack for 10 minutes. Remove cakes and cool thoroughly.
  • While cake cools prepare frosting by beating 1 cup of butter until smooth. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 6 tbsps of liqueurs (combined to your liking). Beat in vanilla. Gradually add remaining cups of powdered sugar, beating until smooth and of spreading consistency.
  • To assemble: place one layer of cake on serving plate and spread with 3/4 cup of frosting. Repeat process with addition layers and frost side of cake. This is best when cake has sat overnight or for 24 hours.

Nutrition Facts : Calories 914.9, Fat 33.3, SaturatedFat 20.2, Cholesterol 170.3, Sodium 429.6, Carbohydrate 149.7, Fiber 0.6, Sugar 121.6, Protein 6.4

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