Ingredients

Caramel creme
cream
0.50 cup
150 g
5.25 oz
4.95 fl oz
vanilla pod
0.50 pc
sugar
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
salt
1 g
0.04 oz
0.03 fl oz
egg yolks
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
corn starch
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
gelatin
1 g
0.04 oz
0.03 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Caramel Chantilly
sugar
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
cream (#1)
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
cream (#2)
0.75 cup
205 g
7.18 oz
6.76 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
white chocolate
2 tbsp
30 g
1.05 oz
0.99 fl oz
Caramel cubes
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
salt
0.50 g
0.02 oz
0.02 fl oz
butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz

Method

Do you like caramel?

These recipes will make you love it!

Here we have the delicate textured caramel crème with flavorous vanilla, the creamy caramel Chantilly and the caramel marmalade cubes. They will not leave you indifferent!

Caramel creme

For the caramel crème:

  • cream - 150 g | 5.30 oz
  • vanilla - 1/2 pods | 1.00 pod
  • sugar - 70 g | 2.45 oz
  • salt - 1 g | 0.05 oz
  • yolks - 25 g | 0.90 oz
  • corn starch - 12 g | 0.40 oz
  • gelatin - 1 g | 0.05 oz
  • butter - 50 g | 1.75 oz

Bring the cream with vanilla and salt to a boil in a saucepan; remove the mix from the heat, and let it brew for 15 to 20 minutes. Use 60 g (2.10 oz) sugar to make the dry caramel, and add the hot cream in several passes. Stir the mass until smooth, and pour it into the yolks, grated with the remaining sugar and the starch. Return the saucepan back to the heat, and brew the crème to 85C (185F). After removing the crème from the heat, add the gelatin and the butter. Strain the crème through a sieve, and mush it with a blender.

Caramel Chantilly

For the caramel Chantilly:

  • sugar - 40 g | 1.40 oz
  • cream (#1) - 55 g | 1.95 oz
  • cream (#2) - 205 g | 7.25 oz
  • gelatin - 3 g | 0.10 oz
  • white chocolate - 30 g | 1.05 oz

First, cook the dry sugar caramel, and add the hot cream (#1) in several passes. Remove it from the heat; add the gelatin, and pour the mix onto the white chocolate. After the mass has cooled to 30-35C (86 to 95F), add the “raw” cream (#2). Whisk the Chantilly with a blender, and let it stabilize for 12 hours. Whip until stable peaks, before use.

Caramel cubes

For the caramel cubes:

  • sugar - 50 g | 1.75 oz
  • cream - 55 g | 1.95 oz
  • salt - 1/2 g | 0.00 oz
  • butter - 10 g | 0.35 oz
  • gelatin - 3 g | 0.10 oz

First, cook the dry sugar caramel, and add hot the cream with salt in several passes. Boil the caramel-cream mixture for about 2 to 3 minutes. Remove it from the heat; add the gelatin and the butter. Then, pour the mass into a mold and put it in the freezer.

Voila!