Cream caramel with butter. Simple and perfect cake and pancake recipe • Buna Ziua Iasi • BZI.ro

Buttered caramel cream is easy to prepare and ideal for cakes and pies. Find out in the following lines what ingredients to use to get the perfect crème caramel.

Caramel cream is one of the most popular creams in Romanian cuisine, along with chocolate cream. It is used to fill cake tops and cake sheets. It is a simple and economical recipe, which is recommended for people who are allergic to eggs, because it is prepared without such ingredients.

In the past, flour was used to prepare caramel cream, but nowadays starch is used. The advantage of this component is that it boils instantly, unlike flour, which must boil for five minutes. However, if you do not have starch, you can use flour, but be sure to double the amount. Therefore, one part of starch can be replaced with two parts of flour.

Creme caramel
In the past, flour was used to prepare caramel cream, but nowadays starch is used.

Soft cream caramel with butter

To make a kilogram of caramel cream, you will need: 300 grams of sugar, 500 milliliters of cold milk, 50 grams of starch, a pinch of salt, a bag of vanilla sugar, 350 grams of soft butter with at least 80% fat, As he writes. savoriurbane.com.

Step 1: Mix the starch with cold milk

Put the starch in a bowl and gradually add the cold milk, stirring with the paddle attachment. Be careful not to form lumps, add salt and vanilla. If you want to get the salty caramel taste of commercial creamers, add more salt. This way you will cut them out of the jam and enhance its aroma.

Step two: prepare the burnt sugar

To prepare burnt sugar, you need a saucepan with a thick bottom. Leave the sugar to caramel over medium heat without stirring or flipping the pan. Be careful not to burn it, the sugar may turn out to be bitter, but you should not leave it on the fire for too little, because it will not acquire its own flavor.

After the sugar has dissolved, you can mix it with a wooden spoon. Then remove the pot from the heat and add the milk mixture with the starch. Again, put the pan on the stove and stir slowly with the paddle attachment until the sugar dissolves in the milk. Be careful not to drop the composition into the fire, as it tends to swell and bubbles.

When the cream thickens, let it boil for another minute, then turn off the heat. Transfer the cream to a cold bowl and cover with cling film. Allow to cool to room temperature.

Step 3: Lather the caramel cream with butter

Take the butter out of the fridge a few hours before you use it to make it extra soft. Put them in a bowl and mix for 2-3 minutes until foamy. Gradually add the cold caramel cream, stirring gently after each tablespoon.

If injured, do not be afraid! Butter-based cream will normally break through, but it fixes itself by mixing at high speed for 10-15 minutes. It becomes creamy again and acquires a special beige color.

Caramel cream can be used immediately or stored in the refrigerator (no more than a week). careful! Take it out of the cold about 2 hours before use.

Cream caramel covered with butter
Butter-based cream will normally break through, but it fixes itself by mixing at high speed for 10-15 minutes.

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