Caramel cream

Caramel cream

By
From
Chefs Eat Toasties Too
Makes
750 g
Photographer
Brendan Homan

Ingredients

Quantity Ingredient
185ml thickened cream
225g caster sugar
4 eggs
4 grams gold strength gelatine leaves, soaked in water and excess water squeezed out
165g salted butter, softened

Method

  1. Place the cream in a saucepan over medium heat and bring to the boil. Immediately remove the pan from the heat and set aside.
  2. Place a larger saucepan over medium heat for a minute to get hot, then gradually add the sugar to the pan in three batches. After adding each batch, stir the sugar with a wooden spoon or heat-resistant spatula to dissolve and cook it to a deep amber colour. Once all the sugar is in and you have a golden caramel, add half the scalded cream. Take care as this mixture will expand furiously and the steam is extremely hot. Whisk the mixture and add the remaining cream until everything is combined.
  3. Whisk the eggs by hand in a bowl then pour over one-third of the caramel mixture. Continue to mix well for 30 seconds, then pour this mixture back into the saucepan. Reduce the heat to low and cook until the mixture reaches 82°C, using a digital thermometer to check the temperature. Stir constantly at this stage.
  4. Remove the pan from the stove and whisk in the soaked and drained gelatine and the butter until you have a smooth cream. Pour the cream into a container and refrigerate for a minimum of 4 hours before using.
Tags:
Toasties
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