Ingredients
Extra-caramel crème
- 100 grams (3.55 ounces) butter (82.5%)
- 200 grams (7.05 ounces) sour cream (30%)
- 100 grams (3.55 ounces) cream (33%)
- 50 grams (1.75 ounces) sugar
- 0.5 can (240 grams or 8.47 ounces) boiled condensed milk
- 3 tablespoons homemade caramel
Equipment
- Mixing Bowl
Ensure it's roomy enough to allow thorough mixing.
- Whisk
A hand-held or electric whisk works wonders for achieving the perfect peaks.
- Spatula
For gently folding ingredients and scraping every last bit of goodness into the bowl.
- Refrigerator
Chill the crème to perfection for a set, luxurious texture.
Instructions
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Step 14
Servings
Variations
Faq
- How do I know when my peaks are “steady”?
When you lift your whisk, the peaks should stand firm without collapsing back into the mixture.
- What type of sugar should I use?
Regular granulated sugar works best to achieve the right consistency and sweetness.
- Can I make the homemade caramel ahead of time?
Absolutely! You can make the caramel a few days in advance and store it in the refrigerator.
- How should I store leftovers?
Keep any leftover crème in an airtight container in the refrigerator for up to 3 days.
- Is there a trick to whipping the butter into the cream mixture?
Make sure the butter is at room temperature, which will help it incorporate smoothly.
- Can I freeze this crème?
Freezing may change the texture, so it's best enjoyed fresh or refrigerated.