CRèME CARAMEL
A perfect balance of lightness and indulgence - once you've mastered making caramel with our step by step guide this favourite is surprisingly easy to make
Provided by Mary Cadogan
Categories Dessert, Dinner, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)
- Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)
- Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even colouring. Do not stir it. When the syrup has turned a rich golden caramel colour, remove from heat. (Step 3)
- Heat oven to 160C/140C fan/gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.
- Put the eggs and yolks in a bowl with the sugar and whisk lightly together.
- Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.
- Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.
- To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.
Nutrition Facts : Calories 267 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 46 grams sugar, Protein 8 grams protein, Sodium 0.21 milligram of sodium
CARAMEL SQUARES
A crunchy base, thick chocolate and sweet caramel; these gooey teatime treats bring back nostalgic memories for Jane Hornby
Provided by Jane Hornby
Categories Afternoon tea, Snack, Treat
Time 1h6m
Yield Cuts into 16 pieces
Number Of Ingredients 11
Steps:
- Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
- For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
- For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 358 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
CLASSIC CRèME CARAMEL
Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins.
Provided by Mary Berry
Categories Desserts
Yield Makes 6
Number Of Ingredients 7
Steps:
- Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.
- First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
- Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
- When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
- Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
- Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).
- Once hard, butter the sides of the ramekins above the level of the caramel.
- For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
- Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
- Whisk together until smooth, then pour the mixture into the prepared ramekins.
- Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
- Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard - check around the edges of the dishes, to make sure no bubbles are appearing.
- Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
- To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.
CARAMEL SQUARES
Candy or cookie...you decide.
Provided by Daniel C.
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
- Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
- Press half of mixture into baking pan and bake for 8 minutes.
- Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
- Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 36.3 g, Cholesterol 3.2 mg, Fat 14.6 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 4.5 g, Sodium 207 mg, Sugar 25.9 g
CARAMEL SQUARES
These are very popular all over Britain and can often be found in cafes, served with morning coffee or afternoon tea.
Provided by Millereg
Categories Bar Cookie
Time 1h5m
Yield 25 squares
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the base, place the butter and sugar in a bowl and beat until light and fluffy.
- Mix in the cornflour and plain flour, turn onto a lightly floured surface and knead briefly.
- Press into a greased and lined 7 x 11 shallow cake tin and bake for 25 minutes or until firm.
- To make the filling, place the butter, brown sugar and honey in a saucepan and cook over a medium heat, stirring constantly until the sugar melts and the ingredients are combined.
- Bring to the boil and simmer for 7 minutes.
- Beat in the sweetened condensed milk and vanilla essence.
- Pour the filling over the base and bake for 20 minutes longer.
- Set aside to cool completely.
- Spread the melted chocolate over the filling and set aside until firm, then cut into squares.
- Store at room temperature in a cookie tin or airtight container.
SMART-CHOICE CRèME CARAMEL SQUARES
From the graham cracker crust and cream cheese filling to the layers of vanilla and butterscotch puddings and caramel, this dessert is anything but square.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Combine graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
- Beat Neufchatel, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP; spread over crust.
- Beat each flavor pudding mix with 1-1/2 cups milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP.
- Refrigerate 4 hrs.
- Drizzle with caramel topping just before serving.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CRAZY GOOD CARAMEL SQUARES
Make and share this Crazy Good Caramel Squares recipe from Food.com.
Provided by donna in niagara f
Categories Bar Cookie
Time 45m
Yield 1 8x8 pan
Number Of Ingredients 9
Steps:
- For crust: cream butter.
- Add brown sugar.
- Add beaten egg yolks and beat well.
- Add flour and combine thoroughly.
- Spread mixture in bottom of greased 8" square pan.
- For topping: beat 2 egg whites until stiff.
- Blend in lightly packed brown sugar.
- Add vanilla, salt and fold in nuts.
- Spread over crust.
- Bake in preheated 350 degree oven for 30 min.
Nutrition Facts : Calories 3546.7, Fat 178.1, SaturatedFat 68.6, Cholesterol 576, Sodium 1323.6, Carbohydrate 461.1, Fiber 12.1, Sugar 324.9, Protein 47.4
CRèME CARAMEL SQUARES
Cool Whip makes delicious desserts like this one, mmm so good!
Provided by Eileen Hineline
Categories Other Desserts
Time 4h40m
Number Of Ingredients 1
Steps:
- 1. Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
- 2. Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
- 3. Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.
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