Saturday 12/Apr/2025 – 01:40 PM
Many mothers want to know the way the cream works as a caramel on the stove, in order to be able to prepare it easily and quickly without resorting to the oven, especially with the high gradual temperatures, which is followed by a feeling of the need to eat soft moisturizers such as silk, including the cream caramel with its milk -rich taste, and from this standpoint, Cairo 24 explains to you, amounts and method of working cream caramel on the stove for a wonderful summer sweet.
How to make the cream caramel on the stove
Chef Ghada Al -Tali presented the way the cream works as a caramel on the stove, with a very easy and fast recipe that does not exceed the two steps only in preparation, which is what we explain to you in the ingredients in which we need to prepare the caramel sauce, and other ingredients to prepare a creamy layer rich in eggs and milk, and then shed light on how to settle the cream caramel on the stove.
The amounts of the cream caramel
- For caramel: a cup of sugar.
- A quarter cup of water.
- And the generous layer:
- 5 eggs.
- Half a cup of sugar.
- 3 cups of milk.
- Teaspoon vanilla.
- A pinch of salt.
Steps to work cream caramel on the stove
- The way the cream works is a caramel on the stove by preparing the caramel sauce by applying the sugar in a high -edge bowl.
- Leave the sugar over medium heat until it begins to be sandy and shifting to the right golden color, and then add a quarter cup of water to it.
- Gently stir the caramel sauce and be careful so that it does not clump and until a soft caramel sauce is obtained with a perfect texture and then removed from the heat.
- Now the cream layer is prepared by laying eggs in the mixer bowl, adding vanilla, salt and sugar workshop, and good palpation.
- After the eggs are homogeneous and the sugar dissolves inside it, the milk will be added and the whisk again, then stop whisk to prepare the creams of cream caramel.
- The caramel sauce is taken with the spoon and placed on the bottom of the custom cups, provided that they are transparent and strong cups that bear the temperature.
- The cream pour over the caramel to filled with three quarters of the cup, knowing that these ingredients bring 6 to 7 cups of cream caramel.
- The creams of the cream are placed in their current condition in a deep suit, then pour on the bottom of the suit hot water covering the middle of the cups from the bottom.
- The cream is raised by caramel on the stove and left on high heat until the water begins to boil and then make the temperature medium.
- The cream of cream cups cover caramel with the cover designated for them and leave on medium heat for 40 minutes until the eggs are tender and the caramel cream holds.
- After the settlement period ends, the cream cups are raised caramel from the water, left to calm down, then put in the refrigerator to cool and be ready to serve.
How to make cream caramel without an oven
The second recipe in the way the cream works as caramel on the stove, we show it to you with a refreshing recipe in which the cream is a soft caramel like silk, and this recipe is different from the recipe mentioned above, and therefore we present it to you so that there are various ways to prepare the cream caramel without an oven and with ease.
Carmel cream components
- A cup and a half sugar.
- Half a cup of water.
- Lemon juice.
- Milk liters.
- A cup of only a quarter of sugar.
- 6 big eggs.
- Teaspoon vanilla.
Steps to work cream caramel without an oven
- Sugar and water are placed in a skillet and raised on the fire while stirring sugar in the water to melt.
- Add the lemon juice to the water and sugar mixture to prevent sugar sarca while moving the mixture.
- After the light brown sugar is colored, the caramel sauce is raised from the heat and placed in the molds.
- The caramel must be placed in the molds while it is hot so that it does not praise in the pan and it is difficult to deal with it.
- Put the milk in a bowl, add sugar and lift over medium heat, stirring to help sugar melting.
- Rub the milk from the heat, which is only warm, not hot, and in another bowl, put the eggs and add vanilla for it.
- Whisk the eggs with vanilla with a hand striker, then add the milk with sugar gradually, stirring gently.
- In this step, stir with caution so that foams do not form that affect the cream layer of caramel.
- After finishing putting all the amount of milk in the eggs, pour the cream over the caramel into the molds.
- Caramel cream molds are stacked in a pyrex tray and the settlement is characterized by hot water bathroom vapor.
- The hot water is placed on the bottom of the tray to cover only a quarter of the molds, then wrap the tray with foil paper.
- Faili paper is punctured from the top with a knife to hear the steam by exit and the cream tray is placed caramel on the stove.
- Leave the cream caramel over medium heat for 10 minutes, then test it by placing a teeth at the top.
- Finally, the cream must calm the caramel completely before placing it in the refrigerator for a whole night, and then it is turned on the serving plate and a thousand here.
