Caramel Cream

Name: Caramel Cream
Cuisine: American
Ingredients: 60 grams Granulated sugar; 60 grams Heavy cream (room temperature)

cookpad.japan @cookpad_jp

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.

If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.

If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

cookpad.japan @cookpad_jp

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.

If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

I wanted to make caramel chiffon cake and tried to find a way to make a delicious sauce for it.

If you let the sugar brown too much in Step 3 it will become bitter, so be careful. The caramel cream will harden when chilled, so warm it up in the microwave to soften it. Recipe by ko-ko

Saved

Ingredients

60 gramsGranulated sugar
60 gramsHeavy cream (room temperature)

Saved

Steps

1

Warm the sugar in a pot over medium heat (don't add any water).
2

The sugar will change color when it starts to melt.
3

When the shade of the sugar matches what is shown here in the photo, shake the pot well to even out the colors.
4

When it has become light brown, add the cream in three batches, stirring each time over low heat.
5

It's nice with ice cream or cake. It's also good mixed into cake dough.