Caramel Cream Filling Recipes

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CARAMEL FILING FOR CAKES TARTS AND DESSERTS



Caramel Filing for Cakes Tarts and Desserts image

This creamy caramel filling is luxury on its own with a melt-in-the-mouth velvet texture. This simple and easy recipe takes no more than 15 minutes to make and will have you using it as a cake filling, tart filling, pie filling, macaron, cookies, or cupcakes. Made with condensed milk and golden syrup this is absolute heaven.

Provided by Veena Azmanov

Categories     Dessert

Time 15m

Number Of Ingredients 5

½ cup Light Brown sugar
¼ cup Golden syrup
¼ cup Butter
14 oz Can of Sweetened Condensed milk
1 tsp Vanilla extract

Steps:

  • Place brown sugar, golden syrup, and butter in a heavy-bottom saucepan over medium heat. Stir until all the butter has melted and the sugar has dissolved. Pro tip - Stir often and the heat to medium otherwise the sugar around the edges will burn and give the caramel a burnt taste.
  • Reduce the heat and continue to cook until the mixture becomes darker in color. This takes about 2 to 3 minutes. Pro tip - once all the moisture has evaporated the sugar will start to caramelize further. This will give the caramel a deeper color.
  • Next, reduce the heat to low. Add the condensed milk and let come to a boil on low heat again. Pro tip- when you add the condensed milk the mixture may appear curdled or separated but just combine and it will all become smooth.
  • Cook on low for about another minute or two stirring constantly. The mixture will get thicker. Add the vanilla extract and take it off the heat. Pro tip - we want a smooth creamy texture that coats the back of a spoon.
  • Set aside to cool slightly before you pour into a mason jar or fill a tart. Pro tip - The mixture will continue to thicken as it cools. You can pour warm caramel into a tart to help it smooth out easily.
  • Enjoy!

Nutrition Facts : ServingSize 106 grams, Calories 386 kcal, Carbohydrate 61 g, Protein 5.4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 171 mg, Sugar 60 g, UnsaturatedFat 3 g

CARAMEL-CREAM FILLING



Caramel-Cream Filling image

Use this cream filling to make our Hazelnut-Praline Torte.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 torte

Number Of Ingredients 5

1/2 cup sugar
2 cups cold heavy cream
1 cup whole milk
2 teaspoons unflavored gelatin
3 large egg yolks, room temperature

Steps:

  • Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.
  • Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.
  • Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.
  • Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).

CARAMEL-FILLED CARROT CAKE ROLL



Caramel-Filled Carrot Cake Roll image

Carrot cake roll with a yummy caramel-cream cheese filling.

Provided by jackie

Categories     Desserts     Cakes

Time 1h

Yield 24

Number Of Ingredients 16

4 cups chopped baby carrots
1 teaspoon white sugar
1 ½ cups all-purpose flour
4 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
6 medium (blank)s eggs
2 cups white sugar
2 teaspoons vanilla extract
1 cup chopped walnuts
¼ cup confectioners' sugar, or as needed
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
⅓ cup caramel topping
½ teaspoon vanilla extract
1 ½ cups confectioners' sugar

Steps:

  • Combine carrots and 1 teaspoon sugar in a saucepan; add water to cover. Cover the pan, bring to a boil over medium-high heat, and cook until fork tender, 3 to 4 minutes. Drain carrots, mash with a fork, and set aside to cool.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease two 10x15-inch baking pans and line with parchment paper. Lightly grease parchment paper and dust with flour.
  • Combine flour, cinnamon, baking powder, and salt in a medium bowl.
  • Beat eggs in a large bowl with an electric mixer on high speed for 5 to 7 minutes. Beat in 2 cups white sugar until thick. Mix in mashed carrots and vanilla extract. Fold in flour mixture. Spread batter into the prepared baking pans and sprinkle with walnuts.
  • Bake in the preheated oven until top springs back when lightly touched, 10 to 12 minutes.
  • While cakes are baking, dust 2 linen towels with confectioners' sugar.
  • Remove cakes from the oven and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert each cake carefully onto the sugar-dusted towels. Peel off parchment paper and roll cakes up in the towels to cool.
  • Meanwhile, combine cream cheese, butter, caramel topping, and vanilla extract for the frosting in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in confectioners' sugar until fluffy.
  • Carefully unroll cakes and spread filling to 1 inch from the edges. Roll up cakes, cover, and chill until serving.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 38.2 g, Cholesterol 61.4 mg, Fat 11.5 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 241.4 mg, Sugar 27.2 g

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