Caramel

Put the sugar in a double-bottomed stainless steel saucepan and place on the stove at the right heat.

Stir until the sugar is completely melted.

Take the pan off the heat and add the butter and whipped cream, then put it back on the stove.

The sugar tends to harden, but it mixes continuously until it melts completely.

Turn off the heat and leave to cool for about 10 minutes, then place the pan in a larger bowl filled with cold water. Mix the caramel vigorously with a spatula or wooden spoon until light in color and thicker.

I preferred to keep it a little more fluid, taking into account the fact that it hardens more in the fridge.

It is eaten with a spoon or used for cake :)


How To Make Flan

To make this Latin-style flan, you & # 8217ll need three different types of milk: sweetened condensed milk, evaporated milk, and whole milk. If you don & # 8217t have whole milk, you can substitute 2% or half-and-half, but skim is not recommended. The splash of bourbon is my addition to the recipe & # 8212 it adds nice depth of flavor & # 8212 but if you & # 8217d like to omit it, simply increase the vanilla by two teaspoons.

Since the recipe calls for 2 whole eggs and 5 egg yolks, you'll have lots of leftover egg whites. If you & # 8217re looking for easy and delicious ways to use them up, check out my forgotten kisses (chocolate chip meringue cookies) and coconut macaroons.

To begin, make the caramel. Stirring the sugar and 1/4 cup water together in a medium saucepan until the sugar is completely moistened. Bring the mixture to a boil over medium-high heat, without stirring. Continue cooking until the mixture begins to turn golden.

Gently swirling the pan, continue to cook until sugar is a pale honey color.

Remove from the heat and swirl the pan until the sugar is a reddish-amber color and fragrant, 15 to 20 seconds.

Carefully swirl in 2 tablespoons of warm tap water until incorporated - be careful as the mixture will bubble and steam. The water helps thin the caramel, so it doesn't stick to the pan after the flan bakes in the oven.

Pour the caramel into 8½ x 4½-inch loaf pan and set aside. The caramel will harden in the pan.

Meanwhile, whisk together the eggs and egg yolks in large bowl.

Add the sweetened condensed milk, evaporated milk, whole milk, vanilla, bourbon, and salt and whisk until incorporated.

Strain mixture through a fine-mesh strainer into a larger bowl. The strainer will catch little bits of egg that you don & # 8217t want in your flan.

Pour the strained custard into the loaf pan over the caramel.

Place the loaf pan in the center of a 9 & # 21513-inch baking or roasting pan (preferably with high sides) to make a water bath. Place the nested pans in the oven using a tea kettle or pitcher, pour hot water around the loaf pan until it reaches about halfway up the sides of the loaf pan. The purpose of the water bath is to moderate the heat and ensure that the mixture cooks evenly into a smooth and creamy custard. (Cheesecake uses the same technique.)

Bake the flan for 75 to 90 minutes, until the custard is set around the edges but still a bit jiggly in the center. The custard should not be completely set when it is removed from the oven it will continue to cook as it cools. Remove the pans from the oven and leave the flan in the water bath for about one hour to cool.

Remove the loaf pan from water bath, cover tightly with plastic wrap, and chill overnight or up to 4 days. To unmold the flan, carefully slide a knife around the edges of the pan.

Invert a platter with a raised rim on top of the flan and turn the pan and platter over. If it doesn’t release immediately, let it sit inverted for a minute and it should eventually slide out. Remove the loaf pan and, using a rubber spatula, scrape the residual caramel over the flan. You won’t be able to release all of it - that’s okay. Slice the flan and spoon the sauce over the individual servings. Serve with berries, if you like.

(Editor & # 8217s Note: This recipe was originally published in 2017 but updated in April 2019 with new photos.)

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Caramel cream

Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even coloring. Do not stir it. When the syrup has turned a rich golden caramel color, remove from heat. (Step 3)

Heat oven to 160C / 140C fan / gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.

Put the eggs and yolks in a bowl with the sugar and whisk lightly together.

Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.

To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.


My Salted Caramel Popcorn is a BEST Caramel Corn Recipe EVER!

This Salted Caramel Corn Recipe is possibly one of my favorite snacks of all time! It & # 8217s crispy, coated in homemade caramel, easy to make and has the perfect sweet and salty balance. I haven & # 8217t met one person who doesn & # 8217t love this salted caramel corn recipe because it & # 8217s both simple and delicious! This caramel corn recipe is so loved it even made it into my book by popular demand!

I & # 8217ve even adapted this recipe into Pumpkin Spice Caramel Corn as well as Caramel Apple Caramel Corn. And certainly if you & # 8217re salt sensitive you can leave off the extra salt!


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How To Make Caramel

Making homemade caramel can seem daunting. After all, boiling hot sugar and the worry of scorching can seem scary at first. But we promise you it is truly so straight forward, especially when you follow these tips (and when you check out the step-by-step photos below).

What is caramel?

Making caramel is like making candy, which is why it can seem intimidating & mdashbut it's really not! You begin by combining sugar, salt, and water in a small saucepan and bringing it to a boil to let the sugar dissolve. This is the hands-on part: You want to whisk it occasionally until you're confident the sugar is fully dissolved. Then, keep a close eye on the sugar-water mixture as it cooks into a pretty golden color.

How do I know when the caramel is ready to turn off the heat?

Here's the easiest way to always remember when it's done: You want the mixture to be a deeply golden color that resembles a copper penny. Once you see that, turn off the heat!

How does it become creamy?

After the sugar-water mixture is cooked to the right color, remove it from the heat and stir in butter and heavy cream & mdashthis is what transforms it into the caramel you know and love. Be careful! The sugar mixture will be VERY hot and this mixture always bubbles up, so use caution.

Do I need a candy thermometer?

OK, so here's the cold hard truth: No & mdashI've eyeballed caramel many times & mdashbut it will reduce your stress. Caramel goes from a nice and silky texture to. well. toffee (!) in a matter of a minute or two, so it's super important to monitor the temperature. If you don't monitor the temperature with a candy thermometer, your other option is to do the color test.

Can I turn this into salted caramel?

Absolutely! Just whisk in 1/2 tsp of salt once your caramel is finished. Want other flavors? You can add things like a 1/2 teaspoon of cinnamon or vanilla extract

How long does homemade caramel last?

You can store it in a jar for up to 2 weeks in your refrigerator. You can also freeze the caramel for up to 3 months.

What should I use caramel sauce on?

Um, everything. Apple Crisp, Pumpkin Chocolate Cheesecake, Apple Pie. Or, TBH, we like to eat it straight from the jar with a spoon.

If you've made this recipe, we'd love to know how you liked it & mdashbe sure to leave us a comment and rating down below!


Homemade Caramel Sauce

Serving Size 1/8 of recipe
Calories For Serving 230
Total Fat 5g
Calories From Fat 45g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 70mg
Carbohydrates 40g
Dietary Fiber 0g
child 40g
Protein 5g
Percent Daily Value *: Vitamin A 4%, Calcium 15%, Vitamin C 0%, Iron 0%.

Instructions

HEAT oven to 425 ° F. For sweetened condensed milk into 9-inch pie plate. Cover with foil. Place pie plate in larger shallow pan. Fill larger pan with about 1/2-inch hot water to surround pie plate.

BAKE 1 3/4 to 2 hours or until thick and caramel-colored. Carefully remove from oven remove pie plate from shallow pan. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve.

FOR sweetened condensed milk into top of double boiler. Place over boiling water and cover. Simmer 1 1/2 to 2 hours over medium-low heat, stirring occasionally, until thick and caramel-colored.

REMOVE from heat. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve.

NUTRITION INFORMATION

Serving Size 1/8 of recipe
Calories For Serving 230
Total Fat 5g
Calories From Fat 45g
Saturated Fat 3.5g
Trans Fat 0g
Cholesterol 15mg
Sodium 70mg
Carbohydrates 40g
Dietary Fiber 0g
child 40g
Protein 5g
Percent Daily Value *: Vitamin A 4%, Calcium 15%, Vitamin C 0%, Iron 0%.


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We & # 8217ve tried a lot of recipes looking for good, Easy Homemade Caramel Corn that doesn & # 8217t use corn syrup. We finally found one that we love. This popcorn tastes amazing & # 8230 buttery and caramel-y just the way it should. And no corn syrup required! And it couldn’t be easier to make. It has quickly risen up the list of most requested family treats!

Start with approximately 10 cups of popcorn. Make sure you get out all of the un-popped kernels. You don’t want to bite down on one of those! We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave.

Melt 1 cup of butter in a medium saucepan over medium heat.

Add 1 cup of light brown sugar and stir until thoroughly mixed.

Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat. When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat. Add the 2 tsp. of vanilla at the 4 minute mark and mix.

At the 5 minute mark, add the 1/2 teaspoon of baking soda. This will cause the caramel to change colors and foam up a bit. This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.

Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.

Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.

Allow the Easy Homemade Caramel Corn to cool prior to serving.

Our family loves this popcorn so it has never lasted longer than a day at our house. This popcorn definitely tastes best right after it is made but will keep for a few days in an airtight container.

This Easy Homemade Caramel Corn is super delicious & # 8211 buttery with a distinct yummy caramel taste. And it couldn’t be easier to make. Make up a batch for your family, you won't be sorry!


Caramel cream

Put the sugar in a small frying pan, preferably non-stick, and add the water. Heat slowly, stirring gently with a metal tablespoon until the sugar has dissolved. The base of the pan will no longer feel gritty when you run the spoon over it. (Step 1)

Increase the heat under the pan and allow the syrup to bubble. As the water is driven off, the syrup will become thicker and the bubbles on the surface will get bigger. Do not stir the syrup during this time. (Step 2)

Watch the syrup carefully and when it starts to turn golden at the edges, swirl the pan to ensure even coloring. Do not stir it. When the syrup has turned a rich golden caramel color, remove from heat. (Step 3)

Heat oven to 160C / 140C fan / gas 3. Pour the caramel into ramekins. Bring the milk to simmering point.

Put the eggs and yolks in a bowl with the sugar and whisk lightly together.

Gradually whisk in the hot milk. Strain into a clean jug and add the vanilla, and liqueur, if using. Pour carefully into the prepared ramekins.

Pour boiling water from the kettle into a roasting tin to come halfway up the sides of the ramekins. Bake for 15-20 mins until the custards are just set. Leave to cool, then chill for at least 4 hrs, or even overnight. The caramels can be made up to 3 days in advance.

To turn out each caramel, run the point of a sharp knife around the top edge of each ramekin, place a dessert plate on top and invert. Give the ramekin and plate a sharp shake and carefully remove the ramekin.


Do You Bake Caramel Corn?

Yes! After you air pop the popcorn and make your caramel sauce on the stove, you bake the caramel corn for 30 minutes at 300 ° F, stirring it every 10 minutes. This step in the recipe is what makes the caramel corn crispy and not chewy. If you like chewy caramel corn you can certainly eat it after you coat it with your caramel. It will get stuck in your teeth though! haha!

How Much Popcorn Do You Need For Caramel Corn?

1/2 cup of unpopped kernels yields about 16 cups of popped corn. So for this recipe you get about 16 cups of Salted Caramel Popcorn!

How Much Salt Do I Have To Add To This Recipe?

Please realize this is COMPLETELY up to you. I list 2 teaspoons in the recipe as a guideline, but you can absolutely add more or less depending on your personal preference. I stated above that I don & # 8217t recommend using Iodized Salt, but if you do, start with only 1 teaspoon, as it is a very fine grain and add more from there. Kosher salt and sea salts are generally a little coarser.

Can You Add Anything To Caramel Corn?

Sure! You can easily add in extras to this caramel corn recipe. Here are a few ideas:

  • Peanuts: Add these before you pour the caramel sauce on top and coat them with the caramel before baking.
  • M & ampMs: Add these when the caramel corn is cooled for the ultimate movie snack!
  • raisins: Now this might not be for everyone, but a lot of people like this combo! Add these after the caramel corn is cooled.
  • Pretzels: You can add these before you pour the caramel on top or after it & # 8217s cooled if you prefer the pretzels aren & # 8217t sweet. If you do want to add pretzels to this mix before coating with the caramel, you might need to increase the amount of caramel by 50% to ensure everything gets coated!

Looking for more Popcorn Recipes? Check out some of my favorites:

This post was updated with new tips!


Video: Artmasta - Caramel ft Mayssa, Dropaholics (January 2022).