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 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 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

Sweet creamy caramel, classic candy.

I was making ice cream and ended up with quite a bit of caramel left over, so I added that too and upped the deliciousness.Adjust the amount of sugar to your liking. As a substitute for caramel, you can also use caramel sauce, chocolate, or even matcha green tea powder. Recipe by ko-ko

Me wanting to learn cooking Lol

It's hot every day, so I want to eat slightly bitter custard cream. This time I used it in a crepe.Make sure you add the egg yolk after stirring in a small amount of milk. (It will become lumpy if you add it first.) Adjust the cooking time according to your microwave. The finish will vary depending on the type of caramel sauce you use. Recipe by Yukiline

I referred to "Banana Stewed in Caramel Sauce" in the book "So 'Le Creuset', Good Food" written by Yukiko Hirano. I modified the recipe to make a cream or paste, so I mashed the bananas well, added more sweetness and tried to make creamier.Keep in the refrigerator and finish within a week. Reheat the necessary amount of the chilled cream in a microwave before you eat if you like. The colour will not stay beautiful, but it will be taste nice. Recipe by Miiyu

Usually caramel custards are pre made if bought in stores and now that it’s crucial to even go to a restaurant I challenged myself to make it , pantry ingredients ... it was delicious and approved by family ... try it and give me feed back 🍮🍮🍮🍮

Hi!! The heatwave is finally over, hoorayyyy but we have rain on and off during the day. Our basset hound Charlie, who is now 1 year old, was really having a rough time with the heat last week, as we all did but I did my best to keep him cool with those cool collars. If you have not tried them yet, please do they really work!! He is now running around and enjoying his walks and playing with all the other little doggies…:)When it’s hot I like to make different sorts of desserts that are refrigerated instead of always going for Ice Cream. Not that I don’t love Ice Cream!!! I’mein just saying. So, I made this very easy and enjoyable summer dessert called Cremé Caramelé. I do understand that it is not summer all over the world, but it will be at some point, so keep this dessert in mind as a cool off. Buuuttt you can always make this dessert during the winter time, and enjoy eating it with a nice warm cup of Hot Chocolate or a nice big cup of Cappucino or whatever warm drink you enjoy.

I wanted to make a caramel flavoured custard for cakes. If you mix this cream with whipped cream, it will be vary tasty. "Urufuwan's"is cooked with just with plain flour and butter, so you could adjust the flavors later. You could use it for cooking or baking like this.This is a light custard. If you prefer it richer, replace some of the milk for heavy cream, or add 2 egg yolks.If you want to use this for filling buns, this may taste bland. Cook the caramel for longer and increase the amount of sugar. This cream is still quite runny after its cooled. If you want a stiffer custard, add more white sauce roux or decrease the amount of milk to find the thickness you like. Recipe by SALASA