Quick caramel dessert cream *

Many of you were asking me for the recipe for a caramel cream after I posted my quick vanilla dessert cream and my chocolate dessert cream. So I am sharing with you my recipe for the quick caramel dessert cream, making you a short time-lapse film to show the steps to take. The caramel cream took me a total of 10 minutes to make.

These lovely little pots come from here.

for the cream
250g milk
250g single cream
1 egg
30g cornflour
30g caster sugar
2g coarse salt (optional)
for the caramel
77g caster sugar
3 tbsp of water

To have the exact measurements for tablespoons and teaspoons I use this brilliant gadget.

Put the cream, milk, egg, sugar, salt and cornflour in a saucepan. Heat over medium heat, stirring continuously, until cream thickens. It takes a little less than five minutes.

Remove from the heat and take a second saucepan. Prepare the caramel by melting the sugar in the pan. Off the heat, add 3 tablespoons of water and stir quickly to mix the caramel with the water. Beware of hot caramel splashes, use a wooden spoon with a long handle.

Pour a tablespoon of the cream into the saucepan containing the caramel and mix well, repeat this step with a second tablespoon. Pour the caramel over the rest of the cream and mix vigorously until the caramel is fully integrated.

Put the cream in small glasses, let cool and once cooled put a lid on and place them in the fridge.

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