Caramel Cream - The Irresistible Classic Of Desserts

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Do you want something sweet, light and tasty? Opposite is a great classic of the kitchen. Caramel cream, of course! It has long conquered the world - from the school chair to the fine restaurant. And its fame is due to the unique combination of incredibly light and sweet cream and slightly bitter caramel, which are able to turn everyone's head with pleasure.

How exactly this king of desserts appeared and under what circumstances, unfortunately, is not known. Culinary historians, however, are sure of one thing - his homeland is France. Despite its mysterious origins, today caramel cream enjoys great popularity and many varieties around the world.

One of the most famous is located in Brittany, where it is made with salt oil. In Latin America it resembles a milk dessert with jam, and in Vietnam caramel is replaced by black coffee. In Chile, it is often accompanied by quince jam, and in Cuba, egg white and cinnamon are used to make cream. There is even an ice cream version, in which the favorite dessert is served with balls of vanilla and coconut ice cream and raisin rum. In the Philippines, it is made with more eggs and is sweeter in taste.

One of the most popular stories related to caramel cream, is the one from Brittany, where the famous dessert is prepared with salted butter. It dates back to 1434, when Prince Philip VI de Valois introduced a salt tax throughout the kingdom. This significantly increased the price of salt, one of the most important products for food preservation.

To save money, people gave up salted butter and switched to unsalted butter. However, Brittany was exempt from the tax and salt remained a cheap commodity there. The production of salted butter in the area increased, and the cooks very quickly got into the habit of flavoring it by mixing it with caramel. This mixture is used for today's famous caramel cream from Brittany.

British caramel is the basis for many other delicacies. In 1977, Henri Le Roux, a famous chocolate master in the area, made a mixture of butter with caramel candy. He wanted to make the familiar products used by his competitors a different delicacy. Three months later, he developed caramel with semi-salted butter and added ground hazelnuts, walnuts and almonds. Thanks to this candy, he became famous all over the world.

In addition to caramel cream, Breton caramel with salted butter is the basis of many other delicacies around the world - spread cream, lollipops, garnished with waffles, pancakes and more. His recipe is known to everyone, but every confectioner has his own way of preparing it.

Here is a recipe for caramel cream from Brittany:

For 4 people you will need 350 ml of liquid cream, 350 ml of milk, 1 whole egg plus 5 yolks, 380 g of sugar, 90 g of butter and 6 g of salt.

Preparation should begin with caramel. Melt 300 g of sugar in a saucepan with a thick bottom. At the same time, heat 200 ml of liquid cream. When the caramel turns slightly brown, pour in the warm cream and stir over a very low heat so that the mixture becomes homogeneous. Then add the butter and salt.

Preheat oven to 150 degrees. In a bowl, beat the egg and yolks with the rest of the sugar. Add the milk and the rest of the cream and bring to the boil. Pour the egg mixture with the sugar without stirring.

Then divide half of the caramel into four cups (keep the other half at room temperature). Pour the egg mixture on top. Place the cups in the oven in a tray half-filled with water for a water bath for about 30 minutes.

When ready, leave to cool for at least 6 hours in a cool place. When serving, sprinkle the rest of the caramel over the cream.