THREE CARAMEL RECIPES

Ingredients

Caramel Crème

150 grams (5.3 ounces) cream
0.5 vanilla pod
70 grams (2.5 ounces) sugar
1 gram (0.04 ounces) salt
25 grams (0.9 ounces) egg yolks
12 grams (0.4 ounces) corn starch
1 gram (0.04 ounces) gelatin
50 grams (1.8 ounces) butter

Caramel Chantilly

40 grams (1.4 ounces) sugar
55 grams (1.9 ounces) cream (#1)
205 grams (7.2 ounces) cream (#2)
3 grams (0.1 ounces) gelatin
30 grams (1.1 ounces) white chocolate

Caramel Cubes

50 grams (1.75 ounces) sugar
55 grams (1.95 ounces) cream
0.5 grams (0.02 ounces) salt
10 grams (0.35 ounces) butter
3 grams (0.1 ounces) gelatin

Equipment

Saucepan
Ensure you use a heavy-bottomed saucepan to prevent the caramel from burning and sticking.
Whisk
A robust whisk will help you achieve the smooth and creamy texture needed for these caramel delights.
Blender
A blender is essential for a silky smooth Chantilly and crème; an immersion blender works great!
Sieve
A fine sieve will make sure your caramel crème is lump-free for a professional finish.
Thermometer
Accuracy is crucial in caramel making; a thermometer ensures you reach the perfect temperature.
Mold
For the caramel cubes, a silicone mold will make the process of unmolding a breeze.

Instructions

Step 1

Do you love caramel? These recipes will make you adore it! We have the silky caramel crème with fragrant vanilla, the creamy caramel Chantilly, and delightful caramel cubes. You won't be able to resist!

Step 2

Step 1: Caramel Crème
Tip: Using fresh vanilla pods gives the crème a rich and aromatic flavor.

Step 3

1. In a saucepan, bring 150 grams (5.3 ounces) of cream, 0.5 vanilla pod, and 1 gram (0.04 ounces) of salt to a boil. Remove from heat and let it steep for 15 to 20 minutes.

Step 4

2. Use 60 grams (2.1 ounces) of sugar to make a dry caramel. Gradually add the hot cream mixture in several additions, stirring until smooth.

Step 5

3. Pour this mixture into 25 grams (0.9 ounces) of egg yolks, mixed with the reserved 10 grams (0.35 ounces) of sugar and 12 grams (0.4 ounces) of corn starch.

Step 6

4. Return the mixture to the heat and cook until it reaches 85°C (185°F).

Step 7

5. Remove from heat and add 1 gram (0.04 ounces) of gelatin and 50 grams (1.8 ounces) of butter. Strain the crème through a sieve and blend until smooth.

Step 8

Step 2: Caramel Chantilly
Tip: Allow the Chantilly to chill thoroughly to achieve the perfect consistency.

Step 9

1. Cook 40 grams (1.4 ounces) of sugar into a dry caramel. Gradually add 55 grams (1.95 ounces) of hot cream (#1) in several additions. Remove from heat.

Step 10

2. Add 3 grams (0.1 ounces) of gelatin and pour the mixture over 30 grams (1.1 ounces) of white chocolate. Allow the mixture to cool to 30-35°C (86-95°F).

Step 11

3. Add 205 grams (7.2 ounces) of cream (#2) and blend until smooth. Allow to chill and stabilize for 12 hours. Whip until it forms stable peaks before using.

Step 12

Step 3: Caramel Cubes
Tip: Using a silicon mold will make removing the caramel cubes easier.

Step 13

1. Cook 50 grams (1.75 ounces) of sugar into a dry caramel. Gradually add 55 grams (1.95 ounces) of cream mixed with 0.5 grams (0.02 ounces) of salt in several additions.

Step 14

2. Boil the mixture for 2 to 3 minutes. Remove from heat and add 3 grams (0.1 ounces) of gelatin and 10 grams (0.35 ounces) of butter.

Step 15

3. Pour the mixture into a mold and place in the freezer to set.

Step 16

Voilà! Enjoy your delightful caramel treats.

Servings

Picture this: you've just finished crafting these caramel masterpieces, and now comes the best part—serving them! For an elegant presentation, layer the caramel crème in crystal-clear glasses and top with whipped caramel Chantilly. To add texture, nestle a few caramel cubes on top, offering a delightful crunch with every bite. Fancy a bit of whimsy? Try turning the caramel cubes into playful garnishes. Skewer them with a sprig of mint or a sliver of dark chocolate for a touch of sophistication. These caramel delights also pair wonderfully with fresh fruits. Think ripe strawberries, tangy raspberries, or even a few slices of crisp apple for a refreshing contrast. Hosting a tea party? Serve these little wonders alongside a pot of aromatic Earl Grey or rich coffee. Your guests will marvel at your culinary prowess and indulge in caramel heaven, one delightful spoonful at a time.

Variations

For our gluten-free friends, these caramel beauties are already naturally gluten-free! Just ensure that your corn starch and gelatin are certified gluten-free to avoid any cross-contamination. Vegan? No problem! Swap the cream with coconut cream or your favorite plant-based cream. Use agar-agar instead of gelatin to achieve that perfect set. For the white chocolate in the Chantilly, opt for a high-quality vegan white chocolate. The result? Equally luscious and utterly enjoyable caramel treats without any of the animal products.

Faq

What is "dry caramel" and how do I make it?
Dry caramel means caramel made without any added water. Simply heat the sugar in a saucepan on medium heat until it melts and eventually turns into a golden-brown liquid. Be sure to watch it closely to avoid burning!
Why is my caramel too hard or too soft?
The texture of caramel is highly dependent on temperature. Hard caramel might mean it was cooked too long, while soft caramel indicates it wasn't cooked enough. Use a thermometer to ensure precise heating.
How do I prevent the caramel from crystallizing?
Stirring the sugar as it melts can cause crystallization. It's best to avoid stirring too much or add a bit of lemon juice or corn syrup to the sugar to help prevent crystals from forming.
Can I use a different type of sugar for caramel?
White granulated sugar is the most stable for caramelization, but you can experiment with brown sugar for a deeper flavor. Note that different sugars may have different melting points and behaviors.
What’s the best way to clean utensils that have caramel on them?
Soaking the utensils in hot water will dissolve the caramel and make cleanup much easier. It might take a bit of patience, but it will come off without needing to scrub too hard.
Can I make these caramel recipes in advance?
Absolutely! You can make and store the caramel Chantilly up to 12 hours in advance and keep your caramel cubes in the freezer. The caramel crème can also be prepared a day ahead and refrigerated until serving.