Classic Caramel Cream

Caramel cream which is sugar melted and heated to the caramel stage with cream added after, is wonderful over ice cream or fruit.

This is used in Banana Caramel Tart.


  • ¼ cup water
  • ¾ cup (50 grams) granulated sugar
  • cup heavy cream

Cooking Equipment

3-cup copper sugar pot or a 1-quart heavy-bottomed saucepan


Cooking the Sugar Syrup

Pour the water and sugar into the 3-cup copper sugar pot or the 1-quart heavy-bottomed saucepan. Swirl the pot to combine the ingredients and moisten the sugar. Place over low heat and stir occasionally until the sugar is dissolved. When the sugar has dissolved, stop stirring, raise the heat to medium-high and boil the mixture. Dip a pastry brush into a glass of water to wash down any crystals of sugar that form on the side of the pot while the sugar solution cooks. The syrup may begin to color in one section of the pot first. Swirl the pot to distribute the heat evenly. Boil until the caramel is amber-colored. (Check for desired color by placing a small amount on something white.)

Remove from the heat and pour in the heavy cream all at once. (The mixture will foam, climbing up the sides of the pot. It may appear that the mixture will overflow, but it won’t.) Stir the mixture with a wooden spoon to distribute the heat and blend the ingredients together. Set aside to cool for only 10 minutes; then pour the cream into the baked tart shell, spreading it evenly with a rubber spatula.