FROSTY CARAMEL CAPPUCCINO
This frothy iced cappuccino is positively delicious for breakfast, a mid-afternoon snack or an after-dinner dessert. It's also a great quick treat to serve with a plate of cookies for the holidays. To make the ice cream topping easier to drizzle, put it in a squeeze bottle, take the cap off and microwave for a few seconds. -Carol Mann, Summerfield, Florida
Provided by Taste of Home
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
Nutrition Facts : Calories 324 calories, Fat 16g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 246mg sodium, Carbohydrate 33g carbohydrate (32g sugars, Fiber 0 fiber), Protein 9g protein.
COFFEE-CARAMEL CRèME BRûLéE
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Provided by Sarah Patterson Scott
Categories Coffee Milk/Cream Egg Dessert Broil Valentine's Day Engagement Party Bon Appétit
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
- Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
CARAMEL CUSTARD
My husband and I have enjoyed this simple custard recipe many times, especially after a Tex-Mex meal. In fact, I've made it so often I don't even look at the recipe. See if it doesn't become a regular favorite at your house.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large heavy saucepan, cook and stir 3/4 cup sugar over low heat until sugar is melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. , In a large bowl, beat the eggs, milk, vanilla and remaining sugar until blended but not foamy. Pour over caramelized sugar. , Place the cups in two 8-in. square baking pans. Pour very hot water in pans to a depth of 1 in. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Remove from pans to cool on wire racks. , To unmold, run a knife around rim of cup and invert onto dessert place. Serve warm or chilled.
Nutrition Facts : Calories 259 calories, Fat 7g fat (3g saturated fat), Cholesterol 172mg cholesterol, Sodium 92mg sodium, Carbohydrate 42g carbohydrate (41g sugars, Fiber 0 fiber), Protein 8g protein.
BAKED CARAMEL CAPPUCCINO DONUTS
These are a baked, vegan mock up of one of my long-gone favourite doughnuts. A yeasted base is filled with a luxurious caramel-coffee custard and capped off with a simple powdered sugar icing. A final drizzle of caramel adds an ooey gooey pizazz! *Note - you'll only use about 1/2 the custard recipe for filling the donuts. The rest? Dunk the scraps!
Provided by YummySmellsca
Categories Breads
Time 5h20m
Yield 10 donuts, 10 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl (I don't recommend a stand mixer for this) whisk together the flours, potato flakes, flaxseed, yeast and sugar.
- Add the almond milk, vanilla, melted vegan butter and salt and mix well until the dough resembles a very thick batter.
- Cover and let rest 45 minutes.
- Line 2 baking sheets with parchment.
- Flour a countertop *very* well and scrape the dough onto it. It will spread out by itself since it's still very soft.
- Gently pat the dough out to about 1" thickness and using a floured round cutter cut out as many circles as you can (I got 10). Gather the scraps together and cut into pieces, you won't be able to fill them but they make good "donut holes". Place on lined sheets.
- Cover and let rest 30 minutes.
- Preheat the oven to 430°F Bake, 1 sheet at a time, for 10 minutes.
- Remove from the sheets immediately and cool on a wire rack.
- Once donuts have cooled, fill a piping bag fitted with a Bismarck tip (like Wilton or Ateco #230) with the cooled Recipe #479020.
- Fill the donuts with even amounts of custard. Set aside.
- In a small bowl, whisk together sugar and vodka until smooth.
- Whisk in corn syrup until icing is smooth and glossy.
- Dip tops of filled donuts and allow glaze to set firm, then drizzle each with 1/2 tbsp of Recipe #479018 (reheat it if necessary).
- Let set and serve.
Nutrition Facts : Calories 261.1, Fat 1.9, SaturatedFat 0.5, Cholesterol 51.7, Sodium 211.1, Carbohydrate 57.3, Fiber 1.1, Sugar 17.2, Protein 4
COFFEE-CARAMEL CREME BRULEE
Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.
Provided by DailyInspiration
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
- Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7
ICED CARAMEL CAPPUCCINOS
A delicious summertime treat! These are almost as good as Starbuck's caramel frappuccinos. Try substituting chocolate syrup for a mocha version or adding other flavored syrups like vanilla, almond, etc. Top with whipped cream and drizzle with caramel. This recipe was taken from Top Secret Recipes.
Provided by Lucky Clover
Categories Frozen Desserts
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Make double strength coffee by using 2 tablespoons coffee per each cup of water. You can discard the remainder or use it to make more iced cappuccinos. Chill.
- Combine chilled coffee, milk, sugar, caramel and ice in blender. Blend on high speed until all of the ice has been crushed.
- Pour into glasses. Top with whipped cream and drizzle with more caramel if desired.
Nutrition Facts : Calories 228.1, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.4, Sodium 171.5, Carbohydrate 44.4, Fiber 0.3, Sugar 18.9, Protein 4.6
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