Rudolf's caramel cream
As the title itself says, it is a recipe by Rudolf Van Vin. Initially, it is a cream that he uses to pour cupcakes, but I put it wherever I can, because it is simply wonderful. It may seem like a risky venture at first glance, but if you follow the instructions, there will be no problems!
Preparation steps
- Heat a pan with a thicker bottom, then pour sugar to cover the bottom, no more. When the sugar starts to melt, gradually add more sugar, until the whole amount (150 g) melts. Do not mix with a spatula or spoon, but only occasionally turn the sherpa and shake a little.
- The sugar should be caramelized to a copper, caramel color as in the picture. Take special care not to burn, because then it gets a bitter taste.
- Meanwhile, while the sugar is melting, heat the sweet sour cream in another pan. Carefully combine the boiled sour cream with the caramelized sugar. The caramel will then swell a little, as in the picture. No worries, it subsides quickly. Cook briefly, about 1 minute, stirring to combine the sugar with the sweet sour cream. Remove from the heat and allow to cool slightly.
- Cut the butter into cubes and add it to the mixture with a pinch of salt. Stir until the butter melts. Since I never managed to get a completely homogeneous mixture until this step, ie. I always have lumps of sugar left, I solve this problem by straining the caramel through a sieve and sifting with a spoon as much caramel as possible. Leave the caramel to cool.
- Caramel cream made in this way can be stored in the refrigerator for ten days and used as needed. When stored in the refrigerator, it is advisable to warm it up a bit before use to make it easier to pour. I use this cream, except for various varieties of muffins in cupcakes and cakes, or as one of the ingredients, or just for topping and decoration. In short, I use it to modify recipes whenever possible and to fit in with other flavors. I also used it in a cake with hazelnuts and caramel mily
