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Quick Danette-style caramel dessert cream (traditional method & Thermomix)
Description
Many of you have been asking me for my caramel version of Danette-style dessert creams - here it is at last! After vanilla, chocolate and coffee, this homemade caramel version is quick, gluten-free and always a hit. It can be prepared in advance and served chilled.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional preparation :
1. Place the milk, cream, egg, sugar, cornflour and salt in a saucepan.
Heat over a medium heat, stirring, until the cream thickens (about 5 mins). Remove from the heat.
2. In another saucepan, melt the sugar until dry and golden-brown.
Remove from the heat, carefully add 3 tbsp. water (watch out for splashes!) and mix well.
3. Add 1 to 2 tablespoons of the cooked cream to the caramel and mix well.
Pour this mixture into the remaining cream, whisking vigorously until well blended.
4. Pour the cream into small jars, seal and chill.
THERMOMIX® METHOD
Thermomix version
1. Place the milk, cream, egg, sugar, maizena, caster sugar and salt in the bowl and cook for 7 mins / 100°C / speed 3.
2. Meanwhile, prepare the caramel in a saucepan:
Melt 77 g of sugar until dry, then remove from the heat and add 3 tbsp of water. Mix well.
3. Pour 1 to 2 tablespoons of hot cream into the caramel, stir, then pour back into the bowl.
Mix by hand or 30 sec / speed 3, if necessary.
4. Pour the cream into the verrines, close, leave to cool and chill.
