Caramel Cream as a Cake Filling!
January 4, 2019 by majaskitchen
Caramel Cream
A most delicious Filling
for a special cake….
or small pastry!
1 1/2 cups of sugar
1/2 cup of water
1 lb unsalted butter at room temperature…..or “salted butter” if you prefere the flavor of Caramel and Salt..
1 cup of HOT milk….use a 2 cup Pyrex measuring cup, add the milk….and warm the milk in the Microwave until it is very HOT, but not boiling..
Into a bowl add 1 cup of cold milk and 3 Tbsp “shake and Blend” flour plus 2 Tbsp cornstarch…and set asice…
Carmalize the sugar with the 1/2 cup of water…till nicely browned…take it off the burner…. Sugar continues browing when you take it off the burner…swivel the browing suar until the bubbles stop….and the color is nice and dark brown…do not over cook…sugar in the last stages of browning will burn very quickly….So do go slowly …take it on and off the burner and rest it…until you have the dsired color…
Therfore…take it off the burner 2 to 3 times and get the sugar nicely btowned but NOT BURNED….
When the bubbles are completely gone…begin slowly adding the cold milk with the flour and cornstarch….do not add the milk mixture all at once…it will bubble out of your pot…so, go very slowly…at the beginning add about a Tbsp of the milk mixture……and mix until all the bubbles are gone…then add another little bit…and so on until you have incorporated all the milk mixture..
Now…. cook it until it is fully cooked…
The milk and caramized sugar will look like cottage cheese……but, do NOT worry…it will all cook and will become a smooth light brown cream….
Put the pot into the refrigerator…to cool down…about 30 minutes..take it out of the fridge….. add the room temperature butter to the caramel cream… while it is still warm enough to melt the butter…incorporate it all together to make a smooth caramel colored cream….Refrigerate the cream…for about 30 minutes or so…then mix it with a hand mixer to make a wonderful looking and tasting Caramel filling for a delicious cake…
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Maria Reisz Springer
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