Dessert from caramel and vanilla cream Dessert made of caramel and vanilla custard cream can serve as an independent dish, and can be part of the cake. It is pleasantly combined with all fruits and dough. This custard is somewhat unusual, since it is not milk that is brewed, but cream. For faster cooking, I will cool the cream on an ice bath. Stand for cooling the cream should not less than 2 hours in the refrigerator. And now to all the good mood and, as always, I await your feedback!
Ingredients:- Cream 600 ml
- Sugar 100 g
- Sugar, vanilla 30 g
- Corn starch 3.5 tbsp. l.
- Sugar 150g
- Cream 250 ml
- Milk 300 ml
- Corn starch 2.5 tbsp. l.
- Butter 50 g
- Step 1 Prepare the ingredients: cream 35% fat, milk, butter, cornstarch and sugar.
- Step 2 In a saucepan over medium heat, heat the sugar, do not interfere, but just tilt it in different directions, thereby moving the sugar along the bottom. Gradually the sugar is caramelized. Important: do not overexpose sugar on fire, as it will become bitter.
- Step 3 We heat the cream in another saucepan (so that when the cold cream is poured in, it does not take a lump, then it's very difficult to dilute them) and add it to caramelized sugar. Intensively interfere and cook for 5 minutes.
- Step 4 Add the oil and continue to stir continuously.
- Step 5 Mix the milk with starch and mix well until complete dissolution.
- Step 6 With a thin trickle, pour the milk into the caramel, continuously stirring.
- Step 7 We bring on medium heat almost to the point of boiling and at the moment when the cream is about to boil we remove the pan aside, we intensively interfere for 2 more minutes.
- Step 8 We put on the ice bath, stirring occasionally, until it cools down completely.
- Step 9 For vanilla cream, pour sugar with vanilla sugar into the cream. Then pour the starch (photo to step 5). Mix to homogeneity.
- Step 10 On medium heat, continuously stirring, bring the cream to the "it's about to boil" state and remove the pan to the side, continuing to actively interfere with another 2 minutes. Let's cool in the ice bath (as in step 8).
- Step 11 We fill the culinary bag with nozzles with any cream. Squeezed into the kremanka. Then change the cream and squeeze it out again. So we alternate a couple of times.
- Step 12 Kremenki clean in the refrigerator for at least 2 hours. We decorate to your taste and pleasant appetite!