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Caramel cream
Recipe for caramel cream, which can be used as a filling for pancakes, as an accompaniment to pudding or desserts. I prepare it often for family celebrations and it is always a favourite. I love its subtle caramel aroma and full flavor that is both sweet and slightly bitter.
Ingredients
- 200 g sugar
- 60 ml Waters
- 500 ml whipping cream
- 1 Spoon Vanilla extract
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Directions
Start by preparing all the ingredients, as the cooking process can be quite quick and you shouldn't leave the stove.
In a saucepan of at least 2 litres, combine the sugar and water and cook over a medium-high heat until the sugar dissolves and the mixture begins to brown.
Meanwhile, put the whipping cream in another saucepan and heat it over low heat. Once the caramel is the right colour, lower the heat and carefully pour in the hot cream. Be careful, the mixture may splash violently.
Add the vanilla extract and stir until the caramel dissolves into the cream and the mixture is smooth.
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