Frozen CrÈme Caramel Recipes

FROZEN CARAMEL LATTE

Steps:

• Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.

FROZEN CARAMEL COFFEE

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.

FROZEN CRÈME CARAMEL

Steps:

• MAKE THE CUSTARD In a small saucepan, combine the cream, milk and vanilla bean and seeds. Bring to a simmer over moderate heat, then cover and remove from the heat. Let stand for 10 minutes. Remove the bean. Preheat the oven to 300°. Fill a large bowl with ice water. In a medium bowl, whisk the egg yolks with the egg, sugar and salt. Slowly whisk in the cream mixture. Set the bowl in the ice bath and let stand, stirring the custard occasionally, until chilled, about 20 minutes. MEANWHILE, MAKE THE CARAMEL Arrange six 4-ounce ramekins in a large baking dish. In a medium saucepan, combine the sugar and the 1/4 cup of water and bring to a simmer. Cook over moderate heat, washing down the side of the pan with a wet pastry brush, until a light amber caramel forms, 15 minutes. Carefully stir in the remaining 3 tablespoons of water and simmer until the caramel is dissolved. Pour the caramel into the ramekins, swirling to coat the bottoms evenly. Let the caramel cool for 15 minutes. Fill the ramekins with the chilled custard. Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. Cover the baking dish with foil and bake for 45 minutes, until the custards are almost set but still slightly jiggly in the center. Remove the foil and let the custards cool to room temperature in the water in the pan, 30 minutes. Wrap the ramekins in plastic and refrigerate until the custards are thoroughly chilled, at least 6 hours or overnight. Freeze the chilled crème caramels for at least 4 hours or overnight. Thirty minutes before serving, take the crème caramels out and let stand at room temperature until just slightly frozen in the center. Run a thin knife around the crème caramels and invert them onto plates. Serve with whipped cream. Make Ahead The crème caramels can be frozen for up to 1 week.

FROZEN COCONUT CARAMEL PIE

Steps:

• In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.