Vanilla Caramel Cream

Name: Vanilla Caramel Cream
Cuisine: American
Ingredients: 200 ml ○Granulated sugar; 60 ml ○Water; 200 ml Real heavy cream (not vegetable based); 1/2 Vanilla bean

cookpad.japan @cookpad_jp

I always used to watch the pastry division of my company working. They used to make caramel with and without water and/or vanilla depending on how it was to be used, but I use this method.
I use a cream with 42% fat content, but 35% and 47% are OK too.

Be sure not to stir the pan from the time you put it on the heat until the sugar starts to brown. If you stir it the caramel will lose its transparent look. In addition, the caramel cream may become grainy and not smooth.
Use real cream. Not only is it tastier, vegetable based cream may split. Recipe by La Land

cookpad.japan @cookpad_jp

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Ingredients

200 ml○Granulated sugar
60 ml○Water
200 mlReal heavy cream (not vegetable based)
1/2Vanilla bean

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Steps

1

Cut the vanilla bean in half lengthwise and scrape out the seeds. Put the cream in a pan, add the bean pod and the seeds and heat until just before it reaches boiling point. Take the bean pod out.
2

Ideally you want to heat up the cream so that it's hot when step 6 is done. Please adjust the timing to start warming it.
3

Put the granulated sugar in a pan, add the water and put on medium heat. Don't stir it.
4

It depends on how high the heat is, but in about 4 minutes it should come to a boil. Let it boil. Don't stir it!
5

About 5 minutes after it comes to a boil, the bottom part will start to color. Finish up the syrup in one go from this point on. Swirl the pan around.
6

Keep swirling the pan, and once the syrup becomes the color you like, turn off the heat. Add the warmed cream from step 1 little by little. If you add it all at once it will bubble over.
7

It will bubble up like this, so stir it with a whisk while being careful not to burn yourself.
8

Finished. It will be quite runny when it's still hot, but will thicken once it cools down.
9

Pour the syrup into a clean jar while it's still hot. Once it's cool, store in the refrigerator. It will keep for about 2 weeks.
10

I used it in, Chocolate chip and caramel bread.
https://cookpad.wasmer.app/us/recipes/145055-chocolate-and-caramel-stick-bread

Chocolate and Caramel Stick Bread
11

I also used it in, Caramel chocolate cheesecake.
https://cookpad.wasmer.app/us/recipes/145132-caramel-chocolate-cheesecake

Caramel Chocolate Cheesecake