Caramel Fleur De Sel Mug Cake Food
CARAMEL-FLEUR DE SEL MUG CAKE
Provided by Leslie Bilderback
Categories Cake Microwave Dessert Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 mug cakes
Number Of Ingredients 9
Steps:
- In a large mug, whisk together the butter and sugar with a fork. Stir in the egg, vanilla, caramel sauce, and milk. Add the flour and 1/4 teaspoon of the fleur de sel. Beat the batter until smooth. Divide the batter between two mugs. Top each mug with a pinch of the remaining fleur de sel. Microwave separately for 30 seconds each. Place two caramel candies on the top of each partially cooked mug cake, then continue cooking 1 to 1 1/2 minutes more until risen and firm.
FLEUR DE SEL CARAMELS
From Gourmet, October 2004. These are just wonderful. Some recommend adding a second teaspoon of fleur de sel at the very end "as the caramel is cooling so the crystals don't completely dissolve, providing the occasional salty crunch in the final product." Others recommend adding a teaspoon and a half of vanilla or a couple of tablespoons of dark rum. Or, someone suggested dipping in dark chocolate and sprinkling with fleur de sel. Very versatile. Perfect for holiday gifts. Cooking time includes two hours of cooling.
Provided by BarbryT
Categories Candy
Time 2h45m
Yield 40 pieces
Number Of Ingredients 10
Steps:
- Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.
- Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
- Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
- Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes (firm ball stage).
- Pour into baking pan and cool 2 hours. Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close. Recommendation: use a pizza cutter to cut caramel into strips, the poultry shears to cut into individual pieces.
Nutrition Facts : Calories 68.3, Fat 3.6, SaturatedFat 2.3, Cholesterol 12, Sodium 62, Carbohydrate 9.3, Sugar 8.1, Protein 0.1
MEXICAN CHOCOLATE/SALTED CARAMEL CAKE IN A MUG
I had this at friend's house and had to have the recipe! He didn't know where he got it but he knows the date - it was on the receipt he wrote the recipe on. Great when you want just one serving of dessert.
Provided by Deep Creek Diva
Categories Desserts Cakes Chocolate Cake Recipes
Time 12m
Yield 1
Number Of Ingredients 14
Steps:
- Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. Lightly press caramels into kosher salt.
- Pour batter into a microwave-safe mug; top with salted caramels.
- Cook in microwave until desired consistency is reached, 75 to 100 seconds.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 88.1 g, Cholesterol 191.1 mg, Fat 29.5 g, Fiber 5.8 g, Protein 13.4 g, SaturatedFat 8.3 g, Sodium 665.4 mg, Sugar 65.2 g
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- Mettre le sucre dans la casserole et ajouter de l’eau en quantité suffisante pour imbiber le sucre. Ajouter la fleur de sel.
- Faire chauffer le mélange afin de colorer le sucre jusqu’à ce qu’il devienne blond. Si vous attendez trop, il deviendra plus brun et aura un goût amer.
- Ajouter tranquillement la crème en filet. Comme le caramel sera très chaud et la crème très froide, le contraste de température risque de créer de légères explosions.
- Brasser légèrement avec un fouet pour bien incorporer la crème. Faire bouillir 2 à 3 minutes, puis retirer du feu.
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5/5 (1)Category DessertAuthor Tammy RobertsTotal Time 1 hr 35 mins
- Whisk together sugar, 1/4 cup water, and corn syrup in a deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is golden brown to deep amber in color, about 6 minutes. Remove from heat. Slowly add cream (mixture will bubble but will settle as you whisk it). Whisk in butter, then sour cream, lemon juice, and pinch of fleur de sel. Cool completely.
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- Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour. Set aside.
- Using a long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache. Spoon 3/4 cup ganache into a pastry bag fitted with 1/4-inch plain round tip (I used a disposable pastry bag with the tip cut off). Pipe ring of ganache around outside edge of cake layer. Spread 1/4 cup + 1 tablespoon room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel.
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- Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; cover pan and cook 4 minutes. Uncover; increase heat to high. Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes. Remove from heat. Add cream (mixture will bubble). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
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From homecookingadventure.com
From homecookingadventure.com
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