Caramel Cream for Cakes

Дарт Вейдър
"You can make or buy all sorts of cake layers - it`s the cream that`s important and caramel is the tastiest."
Preparation15 min.
Cooking20 min.
Тotal35 min.
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  • milk - 6 1/5 cups (1.5 L)
  • sugar - 8 - 9 tablespoons for the caramel + another 5 tablespoons
  • flour - 9 tablespoons
  • eggs - 4
  • vanilla - 1 - 2 powder packets
  • butter - about 1/5 cup (70 g)


Heat the milk ahead of time until hot. Set aside some for diluting the flour. In a separate container in a water bath, caramelize the sugar until it turns a nice brown color.

Gradually pour in the hot milk and stir until caramel dissolves. Remove from the stove and leave to cool slightly.

Beat the flour with the set aside milk and a little water to a smooth mixture and beat with the eggs. Pour the egg mixture gradually to the caramel milk, while beating nonstop with a mixer.

Return pot to the stove and stir until cream thickens. Finally, flavor with the vanilla and stir with the butter. Consume the prepared cream served in dessert cups or use it for cakes.

Another option is to stir the yolks with the cream and finally stir the cooled cream with the beaten to snow egg whites.


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