Caramel Cream

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	5 mins
Total Time	45 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

In a saucepan over medium heat, cook 4 tablespoons sugar, stirring occasionally, for 3-5 minutes until it melts and turns golden brown (amber color).
Remove from heat. Carefully pour ⅛ liter of water into the caramel and stir to dissolve any browned bits.
In a separate saucepan, heat ½ liter of milk over medium-high heat until it comes to a boil.
In a cup, whisk together 30 grams sugar, 40 grams cornstarch, and 3 tablespoons milk until smooth.
Slowly pour the cornstarch mixture into the boiling milk while stirring constantly to avoid lumps. Continue stirring for 1 minute as the mixture comes back to a gentle boil. It will thicken.
Remove from heat and stir in the caramel mixture until well combined. Let cool to room temperature, about 30 minutes (or refrigerate for faster cooling).
In a clean bowl, whip 1 cup cream using an electric mixer or whisk for 2-3 minutes until stiff peaks form.
Gently fold the whipped cream into the cooled caramel mixture using a spatula until no white streaks remain.
Divide the caramel cream among serving glasses and garnish with additional whipped cream if desired.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.