Cream caramel: recipe. Cream caramel (French dessert): cooking technology

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is not for nothing that dessert is served last, because this is the most delicate dish that is more pleasant to eat without feeling hungry. The French know a lot about making sweets and tourists from all over the world flock to their treats like moths to a flame. The most popular recipe in the sweet menu is “Cream Caramel”. This dessert will honor any housewife if she manages to produce it with precision.

This caramel miracle is based on the French dessert "Creme Brulee", variations of which resemble the taste of ice cream known since childhood.

Why do we love sweet things?

The question is not as simple as it seems, because many nutritionists unanimously talk about the dangers of sweets, calling sugar a sweet death and claiming that numerous flavorings contribute to the rapid defeat of tooth enamel. Aren't young children encouraged to replace desserts with fruit? And the girlsthose who follow the figure prefer a lettuce leaf to a piece of cake. Despite all the excuses, it is incredibly difficult to resist a fresh fragrant dessert. Therefore, people go to all sorts of tricks, compromises with their figure and, going abroad, combine business with pleasure, that is, they get to know another country and enjoy gastronomic delights.

Sweet dishes are universal, because it is desserts that are ordered by friends at a fleeting meeting. Desserts can be eaten during a business meeting or a romantic date. It would be rather strange at a meeting with a lover to gobble up a meatloaf with an appetite or scoop up borscht with a spoon, while sucking on the bone. In addition, doctors around the world unanimously claim that sweets are a powerful aphrodisiac that pushes for romantic exploits.

French Bliss

France… Even the sound of this country is delightful and romantic. After all, this is a whole world of creators, artists and fashion designers, chefs and sommeliers. World connoisseurs of wines and delicious food live here, the most slender women and the most gallant (according to rumors) men. And French desserts just make you dizzy and those who have tasted them once will forever fall into the sweet captivity of French cuisine. Many dishes cannot be repeated in your own kitchen, as such ingredients are not produced in our country. Is it really possible to taste gastronomic bliss only in his homeland?

Some desserts work well in any part of the world that isn'tmay not please the world's sweet tooth. For example, creme caramel is a French favorite dessert, a delicious cake that delights and inspires romantic feelings.

Cooking by ourselves

What is the original recipe for "Cream Caramel"? To be honest, there is nothing out of the ordinary in the line-up. A simple housewife with some temporary reserve will be able to please her family with the most delicate dessert prepared in a couple of hours. At home there is an integral form about 7-8 centimeters high? Then it will be easier to cook. In order not to cut yourself in portions, it is better to use a form, moreover, of an impressive diameter. It's so sad to taste an amazing delicacy and realize that you won't be able to take supplements. It is not necessary to lubricate the form. If the Cream Caramel dessert is prepared at home, the recipe is somewhat simplified, but the taste is not lost.

The first step is to take care of preparing the caramel layer. It is possible that salivation will increase during cooking, as aromas appear already in the first minute. You will need sugar, about 5-6 tablespoons. Cream needs about 500 grams of cream, and not the lowest fat content. Add another half a glass of sugar, a couple of eggs and a vanilla pod. Now is the time to think about a cupcake, because without it the Cream Caramel cake will not be complete. Its recipe resembles an ordinary biscuit with the difference that one egg, half a glass of sugar, in equal parts butter and milk is enough. To make the cake airy, add a teaspoon of baking powder.

In addition, put a glass of flour, a few tablespoons of cocoa, as well as vanillin and s alt to taste.

Process started

Who didn't make homemade caramel as a child? It turns out exclusively natural and easy to prepare. Over low heat, sugar is brought to a golden color. The main thing here is not to overdo it, otherwise it will give the burnt gourmet dessert "Cream Caramel". The recipe allows you to add a few tablespoons of water to sugar to make the caramel more liquid and viscous. After reaching the desired consistency, the container is removed from the fire and cooled. For creme brulee, all components are whipped at high speed with a mixer. The cake layer is prepared using the same technology. By this time, the caramel solidifies in the pan and creme brulee can be poured on top. And the cupcake base is placed in the center. Do not be afraid to pour it locally into the center, as it will spread over the entire surface during baking.

The future cake has already passed the first stage and it's time to send it to the steam bath, for which you need to put the container with sweetness in an empty form with boiling water. There should be enough water so that its level reaches above the middle of the cake pan.

The oven bakes

The complex design must be sent to the oven, which is already preheated to 180 degrees. The dessert will stay there for about an hour. You need to get the finished dessert, cool it in the refrigerator for 6 hours or even all night. The caramel that makes up the bottom layer will dissolve and give syrup. The excess of the latter must be drained so that the cake does not receive excess liquid, which the recipe does not tolerate. Cream caramel must be turned over and the collected syrup should be poured onto a dish. The most delicate dessert is best tasted cold, but washed down with hot coffee or tea. The dish is very tender, but very high in calories, so if the eaters worry about the figure, then there will be no proper pleasure. Want to eat without remorse? Then you can slightly alter the recipe! Cream caramel will turn out no worse if you take dry milk instead of liquid milk, and replace a large amount of sugar with condensed milk or even a sweetener. If the recipe contains only egg whites, then there will be less fat, although the taste will change slightly. The cupcake base is prepared depending on the fantasy, so do not strictly adhere to the recommendations. You can make the base zebra or cheesy by adding a little cream cheese or cottage cheese.

Tricks of the trade

The French first of all appreciate the aesthetics and indescribable beauty of the dish. Eating is a real ceremony, during which there is no place for haste, gluttony or carelessness.

At the same time, French women allow themselves almost everything, but in moderation, which is why they are famous for their thin waists. The French dessert "Crème Caramel", the recipe of which excites chefs all over the world, is high in calories due to the eggs, flour, butter and sugar used in the cooking process, but at the same time it is completely natural and unusually airy. It cannot be swallowed whole, but must be tasted, enjoying eachpiece. Then saturation comes faster and one serving is enough for two. The cold dessert melts in your mouth and becomes especially tasty if you hold it longer in the cold. If you hold the caramel on fire until caramel color, then the aroma becomes more saturated and bright, and the excess sweetness goes away. Chefs advise whisking egg whites and yolks separately from each other, as individually they turn out to be more airy and tender. After whipping and combining with milk, the mixture is recommended to be filtered through a sieve. If the oven is too hot, it is not forbidden to grease the molds with butter. By the way, for a piquant taste of caramel, you can add a spoonful of lemon juice to it before removing it from the heat. It is better to close the finished dessert with cling film so that it does not absorb foreign odors and does not become stale, and when removing from the mold, you need to run a wet knife around the edges and turn the cake over.

In the slow cooker

Chic restaurants serve their own varieties of the most delicate dessert. But many people order the "Cream Caramel" cake (recipe "Master Chef"), which was made in the final by one of the participants in such a show. Now it has become easier to cook it for those who have the wonders of modern technology at home, namely double boilers and multicookers. These devices allow you to cook quickly and tasty, even if you have no experience in creating this particular dish. It will take only 10 minutes to prepare a dessert using a slow cooker, and the cake will be baked for no more than 40 minutes. The time savings are significant, and this is what is sometimes so lacking in restaurants or even during a home feast. The recipe can even be simplified a little more. You will need milk, eggs, sugar and molasses. The favorite dessert of the French will turn out no worse than from the chef!

From our chef

The popularity of cooking shows is understandable, because in the process of looking at the screen, housewives receive a visual master class in cooking gourmet dishes from all over the world. For example, the program "Cooking Yourself" on one of the channels became the first morning interlocutor of many people. And the demeanor of the presenter - Yulia Vysotskaya - made it possible to see in her not just a media personality, but a woman, an adviser and even a friend. And somehow the presenter decided to cook cream caramel. Yulia Vysotskaya's recipe could be almost original, since her kitchen has everything, but Yulia decided to get closer to her audience and prepared an exquisite French cake with a focus on our life realities. Used cream 33% fat, vanilla sugar, milk and lemon juice. The taste and saturation of the dessert directly depends on the fat content of the cream, so there is no need to save on them. For a family breakfast, it is better to prepare dessert in separate molds for easy removal and eating. Sugar can be used brown, as it is less harmful. You don’t need to keep it in the oven for a long time, 25 minutes at 170 degrees is enough. By the way, you can use buckwheat flour to get an unusual taste of the cake and at the same time teach your family to eat he althier food!