John Myers
Basic Recipe: Cream Caramel
The perfect basic recipe: cream caramel recipe with a picture and simple step-by-step instructions.
- 300 g Sugar
- 300 g Condensed milk 7.5% fat
- 1 piece Vanilla pod scraped out
- 3 tbsp Cane sugar
- 1 tbsp Beet syrup
- Put the sugar and cream in a saucepan and cook for about 15 minutes, stirring constantly. Under no circumstances should the mass be tried while it is cooking, as it is extremely hot! Now add the cane sugar (brown) and cook for about 10 minutes. Do not be confused if the mass should still be liquid, it takes until everything sets. Finally, add the pulp of the vanilla pod (if you put the scraped pod in sugar, you can make your own vanilla sugar and have no waste) and mix in the sugar beet syrup. Cook and stir for another 5 – 10 minutes. The mass should now have a thick consistency at the latest. Pour the mixture into a mold lined with baking paper (I used a brownie mold) and only cut into pieces when the caramel is very tough. The pot and the utensils should be washed off immediately after use, as the caramel sticks very stubbornly.
- The caramel is suitable for refining biscuits, cakes, muffins, ice cream, desserts, pralines, baked apples or simply wrapped in cellophane as a candy. You can refine and modify the caramel with cocoa, nuts, various syrups, candied fruits, coconut or whatever you want. At Christmas it is a nice homemade gift in a nicely decorated glass.
- Have fun with your creative caramel ideas 🙂
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