Caramel Cream

Sounds like the author of my favorite New Mexican blog needs a quick pick-me-up (see My Titanic Depression). Not that I'm anywhere near New Mexico (the tin of ground Chimayo chile in my spice cabinet is as close as I get), but for anybody who needs a lift, the following concotion will do the trick. If you've convinced yourself that you just don't like whipped cream, you've probably forgotten what the real stuff tastes like. Put the Cool Whip back in the freezer, throw away the whippet can, and try this.

Tip: If 24 ounces of cream sounds like a lot, you can cut the recipe. The only catch is that it might be a bit tricky to evenly carmelize a smaller amount of sugar. You want it a deep, rich gold -- not burnt or recrystallized. If necessary, carmelize the full measure of sugar, then mix only a portion of the caramel with the appropriate amount of cream. Don't use too much sugar -- you want only a hint of sweetness in the final product.

Caramel Cream

5 1/2 oz sugar (about 2/3 cup)
2 tablespoons water
4 oz cream
20 oz cream
3 oz butter

1. Mix the sugar with 2 tablespoons water and set over low heat. Stir constantly until the sugar melts, then stop stirring and let the sugar continue to cook until it carmelizes to a rich, dark brown color. (But don't let it go too long, and keep in mind that it may continue to cook a minute or two after you remove it from the heat.) You may also want to brush the sides of the pan with water to keep crystals from forming.

2. Remove the pan from heat and let it cool for a minute or two, then add the first (small) measure of cream (not more than 4 oz). It will splatter from the heat, so wait a moment before stirring to combine.

3. Heat the remaining 20 oz cream to a simmer and melt in the butter, then combine with the caramel mix.

4. Strain to remove any hardened lumps of caramel, and chill until cold. (An hour or two at least, preferably overnight.)

Once chilled, you can whip it just like regular whipping cream, but it tastes so much better. This would go great on apple pie, ice-cream, you name it. Or be inventive. For even more fun, pour some into one of those ridiculous foamers you can buy at fancy kitchen stores, and you have fresh caramel cream on hand for as long as it lasts.

Comments

[pika]

This might be exactly what I need!

So, the 20 oz and the 4 oz are the same kind of creams? I'm gonna try it this weekend.

[jh]

Yep, all 24 oz should be plain old heavy whipping cream, typically 36% fat. (Less that 30% fat will not whip into a decent foam, so light cream is not an option.)

When it’s time to whip, remember to use a chilled bowl. Whip until it forms nice peaks that hold their shape, but no further.