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caramel

Creme Brulee Ice Cream

May 28, 2018 by sblades 2 Comments

Creme Brulee Ice Cream

With Memorial Day weekend looming, I was looking for something special to make. I decided on ice cream because, well, who doesn’t like ice cream? This Creme Brulee Ice Cream is a combination of a couple of recipes, the main adaptation is from Fine Cooking.

It started as a Caramel Fudge Ripple Ice Cream and after my changes, ended up as Creme Brulee Ice Cream. Theirs was too fussy, so I simplified it a bit.

The end result is this unbelievably creamy, rich deep caramel flavored ice cream. We declared this the best ice cream ever.

The photos don’t do it justice. I renamed it to Creme Brulee Ice Cream because I cooked the sugar mixture a little longer to make a darker caramel. That extra cooking time gave the ice cream an intense flavor so it’s not only a caramel ice cream, but it also has the flavor of a real creme brulee’s crispy melted sugar caramel layer.

It doesn’t have crispy pieces in it (although you can do that if you want), but I did create some spun sugar pieces for decoration. It’s my first time spinning sugar, so ignore the, uh, crude designs. It was fun and I’ll fine-tune that later!

Homemade Caramel Ice Cream

It’s hard to describe the texture of this ice cream. It is cooked and made with egg yolks, so it’s a custard base – that makes it creamy to start with. Then you leave it in the refrigerator to cool overnight and that helps (the longer you leave it in the refrigerator to cool, the fewer ice crystals – thus, the creamier the ice cream).

It has just enough heavy cream without leaving that feeling of lip gloss after you eat it.

Taking photos was a little difficult because it kept trying to melt on me and after awhile, this is the end result. Time to refreeze and try again! But the spun sugar is nice, huh?

I did put a little chocolate syrup between layers. Probably won’t do it next time because the ice cream is so amazing on its own.

I highly recommend this. It’s a little work and takes some time to cool before freezing, but you and your family will be so, so glad you took the time to make it.

Creme Brulee Ice Cream

Creme Brulee Ice Cream

Yield: 5 - 6 small (it's very rich)
Prep Time: 10 minutes
Cook Time: 30 minutes
Inactive Time: 8 hours
Total Time: 8 hours 40 minutes

Tastes just  like a Creme Brulee with even the crunchy caramel topping flavor coming through.

Ingredients

  • 1 1/2 C Whole Milk
  • 1 C granulated sugar
  • 1 1/2 C heavy cream
  • 1/4 tsp kosher salt (do not use table salt)
  • 4 large egg yolks, room temperature
  • 1 tbsp corn starch
  • 1 tsp vanilla extract
  • chocolate syrup (about 3/4 C to 1 C) (optional)

Instructions

  1. In a small saucepan, heat the milk over medium heat until it begins to steam, about 3 minutes (do not boil).  Reduce the heat to lowest setting and keep warm without simmering.
  2. Meanwhile, in a heavy-bottomed large saucepan, melt the sugar over medium heat, stirring occasionally until it begins to melt.  When it begins to melt, only stir once or twice so it won't clump up.  If it is clumpy, do not stir and it will melt.  Cook melted sugar 2-3 minutes until amber colored.  Reduce the heat to low.  
  3. Carefully whisk in the hot milk, pouring in a thin, steady stream. It may boil up a little, but will settle down. Keep whisking until the caramel is completely dissolved again. Remove from the heat and pour the cream into the pan in a thin, steady stream, whisking to combine. Add salt and stir.
  4. Whisk the egg yolks, cornstarch and vanilla in a medium bowl until smooth.  Slowly whisk in almost half of the hot caramel mixture, streaming a little at a time to temper the eggs so they don't scramble. 
  5. Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until it reaches 170° on an instant read thermometer.  It should thickly coat the back of the spoon and may take 7 to 8 minutes.
  6. Strain the mixture through a fine mesh sieve into a clean bowl.  Let cool at room temperature for 10 minutes, then refrigerate for about 30 minutes until fairly cool.  Put a piece of plastic wrap down into the bowl and up the sides, pressing gently onto the top of the custard.  (This is so the custard won't form a skin.)
  7. Cool for at least 4 hours or up to 2 days.  When you're ready, remove the plastic wrap and pour the mixture into an ice cream machine.  Freeze according to your machine's instructions until the consistency of soft-serve ice cream.
  8. If you want the chocolate swirl, pour 1/2 of the mixture into a 8x4" loaf pan into a smooth layer.  Drizzle chocolate syrup over the first layer, then pour another 1/2 of the mixture into the pan, smoothing into a layer.  
  9. Freeze until firm (at least 3-4 hours).  

Notes

Tips and Stuff:

When you start cooking the sugar, it will clump up some.  Let it sit for 10 seconds or so and it will start melting.  Just stir occasionally or it will clump up.  It will finally melt and become smooth, but watch your heat level so it doesn't burn.  It goes from OK to burned in a second!

After you add the egg yolks mixture, it will be thin for quite awhile - keep stirring.  At about 7 or 8 minutes it will almost instantly begin to thicken.  Depending on your stovetop, it may take more or less time.  Use your judgement after it reaches 170°.

Nutrition Information:
Yield: 6 Serving Size: 1 serving
Amount Per Serving: Calories: 452Total Fat: 28gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 228mgSodium: 193mgCarbohydrates: 44gFiber: 0gSugar: 42gProtein: 8g

Nutrition Values are Approximate

© Adapted from Fine Cooking online recipe
Category: Ice Cream/Sorbets

Filed Under: All Recipes, Ice Cream/Sorbets Tagged With: caramel, creme brulee, creme brulee ice cream, desserts, Homemade Ice Cream, Ice Cream

Cinnamon Pudding Cake

February 6, 2018 by sblades Leave a Comment

The Cake Slice Bakers is such a fun group to bake with and besides the cake cookbook we’re going through in 2018 (America’s Test Kitchen – The Perfect Cake), once a month we can bake any cake from a book from a previous year. This month’s extra bake is from Cake Keeper Cakes by Lauren Chattman and I chose her Cinnamon Pudding Cake.

The recipe sounds so interesting! You make the batter, pour it into a well-greased 8-inch pan, then pour a really thin homemade caramel sauce over the top of the batter. After it bakes, the caramel sinks to the bottom of the cake, then you invert it so the caramel is now on top and drizzling down the sides. Excellent!

The texture of this Cinnamon Pudding Cake ends up soft and tender, kind of like a coffee cake, but softer. It has a deep cinnamon flavor and the caramel finishes off the cake perfectly. We both really love this cake.

I’m still not sure why it’s called a “pudding” cake, but I’m guessing it has something to do with the sinking caramel topping! Maybe it’s a British thing.

It’s a fairly rich cake, so cut the pieces a little smaller than usual. Also a scoop of ice cream really complemented the cake, but if you don’t have ice cream then grab a glass of milk or cup of coffee.

Cinnamon Pudding Cake

Cinnamon Pudding Cake

Yield: 9 - 12
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Soft texture, deep cinnamon flavor and dreamy caramel topping.

Ingredients

  • Caramel Topping:
  • 1 C plus 2 tbsp packed light brown sugar
  • 3/4 C water
  • 1 tbsp butter
  • 1/4 tsp salt
  • Cake:
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 tbsp butter, softened
  • 1 C granulated sugar
  • 1 C milk
  • 1 tsp vanilla

Instructions

  1. Preheat the oven to 350°.  Spray an 8-inch pan with non-stick cooking spray.
  2. For the Topping:  Combine the brown sugar, water, butter and salt in a small saucepan and bring it to a boil, stirring occasionally.  The sauce will be thin.  Remove from heat.
  3. For the Cake:  In a medium bowl, combine the flour, baking powder, cinnamon and salt.  Set aside.
  4. Combine the butter and granulated sugar in a large mixing bowl and combine until well blended on medium-high for about 2 minutes.  Scrape down the sides of the bowl.
  5. On medium-low speed, add 1/3rd of the flour mixture to the butter/sugar mixture, then the vanilla and 1/2 of the milk.  Add another 1/3rd of the flour mixture to the bowl and the remaining milk.  Finish with the final third of the flour.  Scrape down the sides of the bowl and beat the batter for an additional 30 seconds on medium.
  6. Pour the batter into the prepared pan and smooth the top with the back of a spoon.  Pour the caramel topping over the top of the batter.  Carefully transfer the pan to the oven and bake until set, 45-50 minutes.
  7. Remove the cake from the oven and let it cool in the pan on a rack for 15 minutes.  Invert it onto a large rimmed serving dish and serve warm.  Let leftovers cool completely, then store in the refrigerator if needed.

Notes

Tips and Stuff:

Yes, the caramel sauce calls for 3/4 cup of water.  It will be very thin, but will thicken while the cake is baking.

Spray the pan very well before pouring the batter in it.  The top (i.e., bottom, then top) might stick if not well sprayed.  If it does stick, use a spoon or spatula to smooth the stuck caramel over the cake.

A few changes I made to the original - I used salted butter (the recipe called for unsalted); I used 2% milk (the original called for whole milk).

Nutrition Information:
Yield: 12 Serving Size: 1 serving
Amount Per Serving: Calories: 194Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 274mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Cakes

Filed Under: All Recipes, Cakes Tagged With: cakes, caramel, Cinnamon, Cinnamon Cake, Pudding Cake, snack cake

Awesome Salted Caramel Treats

August 5, 2013 by sblades Leave a Comment

Updated:  May 2021

A friend of ours brought these Awesome Salted Caramel Treats to a 4th of July get-together and they were the hit of the day! 

I’ve never made Rice Krispies treats before and this is an amazing version to start with.  They’re gooey, salty, sweet, carmel-y and really amazing. 

 

Melting the caramels and marshmallows takes a little patience. The hardest part of making these Awesome Salted Caramel treats, though, is unwrapping all of those caramels.

If you have a little one (i.e., kid) hanging around the house, put them to work unwrapping caramels and tell them how much fun it is. Maybe they’ll go paint the picket fence, too.

Awesome Krispies Treats

I highly recommend using buttered non-stick aluminum foil for this mixture.  After cooling, it will take a lot less effort to peel off the aluminum foil.

Since these treats are rather rich, cut these beauties into small bars.  They’re satisfying and delicious and they’ll definitely satisfy that craving for sweets.

Caramel topped krispies treats stacked on a white plate

Trust me when I say you’ll love that chewy caramel topping sprinkled with salt in combination with the familiar Rice Krispies treats on the bottom.  They’re not just treats for kids – they’re definitely treats for you too!

Decadently amazing!

If you love these bars, check out these great recipes:

  • Chewy Granola Bars
  • Toffee Chocolate Bars
  • Peanut Butter & Chocolate Cheerio’s Bars
  • Chocolate Streusel Bars

 

Cut bars of Rice Krispies Treats

Salted Caramel Treats

Yield: 24 squares
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Time: 1 hour
Total Time: 1 hour 40 minutes

Crunchy, gooey, sweet and salty. Cut them small - trust me - they're rich, but oh so worth it. 

Ingredients

  • 1 bag (14 oz) caramels (about 50) unwrapped
  • 1 can (14-ounce) sweetened condensed milk
  • 1/4 C unsalted butter
  • 1 bag (10 1/2 oz) miniature marshmallows
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp sea salt flakes
  • 8 cups Rice Krispies

Instructions

  1. Prepare caramel:  Stir caramels and condensed milk into a medium saucepan over medium-low heat and stir constantly until melted and smooth (5-6 minutes).  Remove from heat.
  2. Line a 13x9" baking pan with nonstick foil, extending foil 2 inches beyond the edges.  For easier removal, I also butter the foil. 
  3. In a 6-quart pot, melt butter over medium-low heat.  Add marshmallows and stir with a rubber spatula until almost melted.  Stir constantly.  Stir in vanilla, 1 tsp of the sea salt and 1 cup of the caramel mixture.  Continue to stir until mixture is blended and smooth.  Remove from heat.  Stir in cereal until it's evenly coated with the marshmallow mixture.
  4. Carefully (will be very warm) press mixture into pan in an even layer and cool for a few minutes.
  5. Spread the remaining caramel mixture over the cooled cereal.  Sprinkle the top with 1/2 tsp of sea salt - evenly distributed.  Let set in pan.
  6. Remove from pan and peel off foil.  Cut into 24 squares.  Store in an airtight container.

Notes

Tips and Stuff:

A 12 oz box of Rice Krispies was about right for 8 cups - there was a little leftover.

I used a double-boiler for the caramel mixture.

Don't think the caramels come in 14 oz bags anymore; you may have to buy 2 bags (more to snack on, right?)

I used salted butter, but with all the added salt you may want to stick to unsalted.

The original recipe called for 2 tsp of sea salt sprinkled on top - I thought that was excessive and cut it down to 1/2 tsp.

You can buy sea salt anywhere - I got mine at Whole Foods.  Be sure and use the big flakes and absolutely not table salt .

I got more than 24 squares from this because they're so rich I cut them small.

When storing, put  wax paper between the layers to keep them from sticking together and becoming one big caramel krispie blob.

Nutrition Information:
Yield: 24 Serving Size: 1 square
Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 148mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 1g

Nutritional values are approximate.

© sblades
Category: Bars

Filed Under: All Recipes, Bars, Snacks Tagged With: caramel, Rice Krispie Treats, Rice Krispies, salted caramel, salted caramel krispie treats, snacks

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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