A picture of Caramel Cream.

Caramel Cream

cookpad.japan @cookpad_jp

I always make this whenever I have leftover cream.

When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.
If you use low-fat heavy cream, it will separate!
It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

I always make this whenever I have leftover cream.

When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.
If you use low-fat heavy cream, it will separate!
It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

Caramel Cream

cookpad.japan @cookpad_jp

I always make this whenever I have leftover cream.

When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.
If you use low-fat heavy cream, it will separate!
It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

I always make this whenever I have leftover cream.

When adding the heavy cream in Step 4, it may boil over, so please take extra care during this step.
If you use low-fat heavy cream, it will separate!
It will harden when chilled, so put it into a heatproof bowl and warm it up a bit in the microwave to soften. Recipe by gurecoco

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Ingredients

100 gramsGranulated sugar
2 tbspWater
1 pinchSalt
100 mlHeavy cream (at least 35% percent fat)

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Steps

1

Put the heavy cream into a heatproof bowl and microwave until it's about 50℃.
2

Heat the granulated sugar and water in a small pot. When it begins to brown, mix in a large, circular motion until the entire mixture becomes a caramel color.
3

Add a pinch of salt to Step 2. It will burn quickly, so adjust the color by adjusting the distance from the heat.
4

When the caramel has a good consistency and color, remove from the heat and mix in the warmed heavy cream from Step 1 a little at a time.
5

Pour into a sterilized jar (such as for strawberry jam) and store in the refrigerator.

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cookpad.japan @cookpad_jp

on February 12, 2014 11:41

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