Silky Caramel Cream using a Magefesa
(5)
Preparation time
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Indulge in the velvety embrace of caramel dessert cream, a luscious treat that dances on your palate and transports you to dessert heaven! This delightful concoction has roots that stretch back to the kitchens of French patisseries, where chefs perfected the art of sweetening life with creamy delights. With just a handful of ingredients—milk, sugar, cornflour, eggs, clotted cream, and a generous drizzle of liquid caramel—this recipe proves that simplicity can create masterpieces. Fun fact: Did you know that caramel was originally made as a cooking technique rather than a flavor? So, as you whip up this creamy delight, you’re not just making dessert; you’re partaking in a culinary tradition that has sweetened hearts for centuries!
Ingredients
- 200 g Granulated sugar
- 50 g Water
- 200 g Whipping cream
- 40 g Salted butter
- 1 Teaspoon(s) Vanilla extract
Steps
Caramel
- Add 200 g of granulated sugar, 50 g of water in the food processor bowl.
- Remove the blender lid.
- Mix manual: 17:00min / 170°C / Speed 1.
- Check if the caramel has a dark amber color. If not, continue cooking for a few more minutes until the desired color is achieved.
Cream
- Add 200 g of whipping cream in a saucepan.
- Warm up the saucepan.
- Transfer the content of the saucepan in the food processor bowl.
- Be careful, as it will bubble vigorously.
- Mix manual: 1:00min / 0°C / Speed 3.
- Cut into dices, and add 40 g of salted butter in the food processor bowl.
- Add 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 3.
Final Preparation
- Pour the content of the food processor bowl in an airtight jar.
- Setaside the preparation content let cool.
- Setaside the preparation content in a fridge during 4h .
- Serve Cold.
