Carameltea Recipes

CARAMELS

Caramels image

I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves 'em!

Provided by Barbara

Yield 60

Number Of Ingredients 7

Ingredients

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract

Steps:

Grease a 12x15 inch pan.
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Nutrition Facts : Calories 114.6 calories, Carbohydrate 14.8 g, Cholesterol 20.2 mg, Fat 6.3 g, Protein 0.5 g, SaturatedFat 4 g, Sodium 30.4 mg, Sugar 10.7 g

CARAMEL TEA

Caramel Tea image

I found this recipe on a French book called "Tisanes et Sirops Delices", I haven't tried it yet but it sounds yummy so I thought I'd share it with you all!

Provided by AdriMicina

Categories Beverages

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

6 cups milk
3 tablespoons loose tea
12 sugar cubes
2 tablespoons water

Steps:

Bring milk to a boil, pour over tea and let it brew 5 minutes.
Prepare caramel with the sugar cubes and the water.
Pour milk tea over caramel, mix well, strain into a warmed teapot.
Drink hot!

CREME CARAMEL

Creme Caramel image

These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

Steps:

Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.

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