Bo Friberg

Caramel Cream

Preparation info

  • 3 pounds

    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • 12 ounces (340 g) granulated sugar
  • 1 cup (240

Method

  1. Caramelize the sugar to a light brown color (see directions). Add the hot water and cook out any lumps. Let cool completely. If too much water evaporates while the caramel cooks, it will be too thick when it is cold and difficult to combine with the cream. If this happens, add just enough water to return the caramel to a syrupy consistency.
  2. Sprinkle the gelatin