Quick caramel dessert cream (traditional & Thermomix)

Ambiance Autrichienne

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Many of you were asking me for a recipe for a caramel cream after I posted my quick vanilla dessert cream, my coffee 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.

If you want to use the Thermomix please make the quick vanilla dessert cream using the Thermomix, unfortunately the caramel can’t be done in my TM5 to my satisfaction. Therefore for this part you will need to do it by hand unless you have the TM6.

My glasses come from http://www.amazon.co.uk/shop/auxdelicesdecaroline.
  • 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

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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