WHITE CHOCOLATE CARAMEL
Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It'll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don't panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
- To reheat, warm the jar in a pot of simmering water.
CHEF JOHN'S CREME CARAMEL
Creme caramel belongs on the short list for 'World's Greatest Dessert.' The way the almost-burnt caramel layer gets fused on, and becomes one with, the creamy custard is nothing short of magic.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Lightly spray 4 heatproof 6.5-oz. ramekins with vegetable spray. Place ramekins in a casserole dish.
- Place 1/2 cup sugar in a small, heavy, dry skillet over medium heat. When sugar begins to melt around the edges, gently shake the pan continually, swirling sugar around, until all the sugar melts; don't use utensils to stir. When sugar is completely melted and dark brown, remove the pan from heat.
- Quickly pour equal amounts of caramel syrup into the 4 prepared ramekins.
- Place 1 egg and 3 egg yolks in a bowl with a pinch of salt and 1/4 cup sugar. Whisk until sugar is dissolved and mixture becomes frothy, about 1 minute.
- Spoon the creme fraiche into the egg mixture; add the milk, vanilla, and Grand Marnier. Whisk together until ingredients are completely mixed.
- Ladle mixture into the prepared ramekins, filling them about 2/3 to 3/4 full.
- Fill casserole with hot tap water to reach halfway up the sides of the ramekins. Place casserole on middle rack of preheated oven.
- Bake until just barely set, 45 to 50 minutes. You can start checking for doneness at about 40 minutes.
- Using tongs, remove the ramekins from the casserole to a cooling rack. When just slightly warm, run a sharp paring knife around the edge of each custard.
- To unmold, cover ramekin with a small plate, then invert. Chill before serving.
Nutrition Facts : Calories 328.3 calories, Carbohydrate 40.8 g, Cholesterol 243.9 mg, Fat 16.8 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 191.3 mg, Sugar 40.4 g
CHOCOLATE CREME CARAMEL
This recipe is excerpted from Dorie Greenspan's Baking Chez Moi (Houghton Mifflin Harcourt).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Center a rack in the oven and preheat the oven to 300 degrees F. Line a roasting pan or a 9-by-13-inch baking pan with a double thickness of paper towels. Have it and four 6-to-8-ounce ramekins at hand. Bring a kettle of water to a boil.
- Reserve 2 tablespoons of the sugar and sprinkle the remaining sugar over the bottom of a small skillet or saucepan, preferably nonstick, and put the pan over medium-high heat. When you see the sugar start to melt around the edges, begin stirring it in small circles, making your way around the edges and then going deeper into the center of the pan, until all the sugar is melted, blended, bubbling and, most important, a medium amber color; stay with the caramel, because the color changes in seconds. You can check the color by dropping a bit on a white plate. As soon as it's the right color, pull the pan from the heat and, being very, very careful (caramel is ferociously hot and sticky), divide it among the ramekins. Hold the ramekins by their tops and swirl to coat the bottoms with caramel. You'll never get the caramel perfectly even, and that will never matter. Place the ramekins in the roasting pan.
- Put the milk and the reserved 2 tablespoons sugar in a small saucepan and bring to a boil.
- Put the chopped chocolate in a heatproof bowl and pour the hot milk over it. Let stand for about 5 minutes to melt.
- Meanwhile, put the eggs in a medium bowl and whisk them for about 1 minute; they'll pale a bit. Using a heatproof spatula, stir the chocolate and milk together until smooth. Then, stirring the eggs without stopping, gradually pour the hot chocolate milk over the eggs and stir until blended. You'll have bubbles on top of the creme, don't worry: You're going to turn the custards over and no one will ever see the bottoms.
- Divide the custard among the ramekins. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins. Carefully slide the pan into the oven.
- Bake the custards for 35 to 45 minutes, or until they are firm around the edges and just jiggly in the center. Remove the roasting pan from the oven and carefully place the ramekins on a cooling rack. Leave the ramekins at room temperature for about 20 minutes, then transfer them to the refrigerator. Chill for at least 4 hours, or until they are thoroughly cold, before serving. (You can make these 1 day ahead; cover and keep refrigerated.)
- When you're ready to serve, run a table knife around the edges of the ramekins, then turn the custards over onto small plates with raised rims. You might have to shake the ramekins a little or tap them gently against the plate to cajole the custards to come out, but fear not -- they won't stick.
WHITE CHOCOLATE CREME CARAMEL
Creme caramel has always been my favourite but the white chocolate in this makes it my "favourite" favourite.
Provided by Shaz Bloomfield
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Lightly grease 6 oven proof ramekins.
- Place water and 3/4 cup sugar in a microwave proof bowl and heat on high, stirring every 60 seconds until sugar is dissolved.
- Continue to heat on high until mixture starts to turn golden.
- Do not over cook.
- Pour toffee quickly into ramekins.
- Put ramekins in a baking dish.
- Pre heat oven to 160oC.
- Combine milk and cream in a saucepan and heat over medium-high heat.
- Stir until mixture is almost to boiling point.
- Turn off heat and add chocolate.
- Whisk until chocolate is melted and mixture is smooth.
- Beat eggs, extra sugar and vanilla in a bowl.
- Pour in the chocolate mixture, whisking constantly.
- Pour custard into ramekins.
- Pour enough boiling water to come halfway up sides of dishes.
- Cook, uncovered for 30-40 minutes.
- Remove ramekins from water and refrigerate overnight.
- To serve, run a knife around the edge of ramekin and turn creme caramel out on to a saucer.
- Serve with strawberries or peaches.
Nutrition Facts : Calories 406.8, Fat 20.1, SaturatedFat 11.4, Cholesterol 185, Sodium 102.4, Carbohydrate 50, Sugar 46.3, Protein 7.8
CARAMEL WHITE CHOCOLATE WHIPPED CREAM FROSTING
I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.
Provided by KerryBnTX
Categories Dessert
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- You can caramelize the milk any way you like.
- There are several recipes on this site.
- I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
- Cook on high setting 3-4 hours.
- Mine cooks hot and was done in 3 hours.
- LET COOL COMPLETELY!
- In a small microwaveable bowl melt the White Chocolate Chips.
- Mix the caramel into the melted White Chocolate, add salt.
- Whip the cream in a large chilled bowl with chilled beater until very thick.
- Don't allow it to Break.
- Stir in Vanilla.
- Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
- Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
- Fill and frost layer cake.
- I am sure this would be good on almost any cake variety.
Nutrition Facts : Calories 269.5, Fat 19.1, SaturatedFat 11.9, Cholesterol 66.2, Sodium 74.3, Carbohydrate 21.9, Sugar 20.9, Protein 3.7
More about "white chocolate creme caramel food"
CARAMELIZED WHITE CHOCOLATE - THE PIONEER WOMAN
From thepioneerwoman.com
Servings 8Estimated Reading Time 5 minsCategory Dessert, Main DishTotal Time 45 mins
- Preheat oven to 250ºF.Spread chopped white chocolate evenly on a small rimmed cookie sheet.
- Place the white chocolate into the oven in 8–10 minute intervals, stirring and re-spreading the white chocolate each time.
- Each time you pull the white chocolate out of the oven, it should look closer and closer to a caramel color and have a smoother and smoother consistency.After 4 to 5 intervals or about 40 minutes, the white chocolate should be a deep beige color and smooth in texture.
HOW TO MAKE CARAMELIZED WHITE CHOCOLATE - DAVID …
From davidlebovitz.com
Estimated Reading Time 5 mins
WHITE CHOCOLATE CARAMEL FUDGE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
4.3/5 (55)Total Time 10 minsCategory DessertPublished Nov 2, 2022
CARAMEL MUD CAKE WITH WHITE CHOCOLATE BUTTERCREAM
From sweetestmenu.com
WHITE CHOCOLATE CARAMEL FUDGE RECIPE - SHUGARY …
From shugarysweets.com
10 BEST WHITE CHOCOLATE CARAMEL RECIPES | YUMMLY
From yummly.com
WHITE CHOCOLATE CARAMEL PRETZELS - CARAMEL CREAMS®
From caramelcreams.com
WHITE CHOCOLATE SALTED CARAMEL CHEESECAKE - IN BLOOM BAKERY
From inbloombakery.com
WHITE CHOCOLATE CREME CARAMEL | NEW ZEALAND WOMAN'S WEEKLY …
From nzwomansweeklyfood.co.nz
WHITE CHOCOLATE CHIP COOKIES WITH CARAMEL AND PRETZELS
From lecremedelacrumb.com
WHITE CHOCOLATE VS CRèME CARAMEL - FOOD STRUCT
From foodstruct.com
20 DECADENT CHOCOLATE AND CARAMEL DESSERTS | MYRECIPES
From myrecipes.com
SALTED CARAMEL WHITE CHOCOLATE COOKIES - THE BAKING …
From thebakingchocolatess.com
CHOCOLATE CREME CARAMEL RECIPE - EL MUNDO EATS
From elmundoeats.com
WHITE CHOCOLATE CREME CARAMEL - 9KITCHEN - NINE
From kitchen.nine.com.au
RECIPE: RUM & WHITE CHOCOLATE CARAMEL SUNDAES | KITCHN
From thekitchn.com
10 BEST WHITE CHOCOLATE CARAMEL RECIPES | YUMMLY
From yummly.com
BLONDE CHOCOLATE TREND ENTERS NON-HFSS DESSERTS
From foodmanufacture.co.uk
WHITE CHOCOLATE BROWNIES WITH TOASTED SESAME CARAMEL
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love