Dips and sauces
Burnt Caramel Cream
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15 min
Serves 6
General
Ingredients
- 1/2 cup granulated sugar 120 ml granulated sugar
- 2 tbsp water 30 ml water
- 1/8 tsp salt 0.6 ml salt
- 1 cup heavy whipping cream 240 ml heavy whipping cream
- 1 tsp vanilla extract 4.9 ml vanilla extract
Method
In a small saucepan add the sugar, water, and salt and stir until well blended. Place the saucepan over medium heat and cook without stirring until the mixture turns
golden brown in color. Remove from the heat immediately and start stirring with a wooden spoon. Start adding the whipping cream while stirring continuously (the mixture will harden and form clumps). When all the cream has been added return the saucepan to the heat and continue stirring until the mixture is smooth.
Empty the caramel cream in a bowl and let cool down. Cover with plastic wrap and refrigerate for at least 3 hours.
Before serving, add the vanilla extract to the caramel cream and beat with an electric mixer until stiff peaks form. Refrigerate again until ready to use.
This recipe yields 1 1/2 cups of burnt caramel cream.
Empty the caramel cream in a bowl and let cool down. Cover with plastic wrap and refrigerate for at least 3 hours.
Before serving, add the vanilla extract to the caramel cream and beat with an electric mixer until stiff peaks form. Refrigerate again until ready to use.
This recipe yields 1 1/2 cups of burnt caramel cream.
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