Recipes tagged with « Caramel »
Pork Filet with Caramelized Pears
Pork tenderloin seared in a caramel base then simmered with pear and aromatics. Combines sugar, lime, and savory elements like fish sauce and soy. Pears add fruit sweetness, caramel layers, and acidity. Cook low and slow to keep pork juicy and blush pink inside. Sauce reduces to glossy, syrupy finish coating tender slices. Easy swap pears for firm apple or quince. Sambal oelek offers heat but can skip or replace with chili flakes. Technique focuses on watching caramel color and meat temp rather than times.
Chocolate Caramel Buttercream Cake
Rich chocolate layers combined with a salted caramel buttercream. Uses cake crumb for texture and rustic finish. Adjust flour for density, swap canola for grapeseed oil. Caramel made from scratch but store-bought works. Whisk eggs and sugar well. Buttercream requires patience whipping in butter slowly. Attention to caramel color key. Baking cues over precise minutes. Cake crumb baked crisp adds crunch contrast. Assembly balances tenderness and firmness. Ideal for those who know their way around a kitchen.
Baked Caramelized Apples Twist
Apples halved and baked under amber caramel, chill then serve with creamy Greek-style coconut yogurt, fresh raspberries, pomegranate seeds, and toasted coconut granola. Sugar caramelizes with water to amber stage, coating fruit that softens but holds shape. Chilling firms texture; yogurt adds cooling tang. Fresh fruit bursts counterbalance sweet, nutty granola brings texture. Swap brown sugar for white or try maple syrup caramel. Pear or quince can replace apples for seasonal shift. Timing based on color, softness, aroma. Covered baking traps steam, keeps fruit tender. Cooling critical—too warm yogurt melts, too cold dulls flavors. Visual and tactile cues guide doneness—caramel dark and thick, apples fork tender but intact.
Upside-Down Cinnamon Brioche
A buttery, yeasted brioche rolled with cinnamon sugar, baked atop a spiced caramel base. The dough is tender, slightly sticky, enriched with eggs and buttermilk. The caramel is darkened brown sugar with butter and a hint of honey for depth. The brioche slices rise twice, creating distinct layers that soak lightly into the bubbling topping. When inverted, it reveals a glossy, sticky crown of caramelized sugar with swirls of cinnamon. Yeast activation, dough texture, and caramel consistency matter for final texture. Work fast with dough once butter incorporated to retain fluffiness and prevent gluten overdevelopment.
Crockpot Sticky Toffee Pudding
Slow-cooked British dessert reinvented with partial brown sugar swap, molasses smoothness, and almond milk for dairy twist. Dates softened in hot liquid, baking soda reacts, creating tender crumb. Caramel sauce simmered to syrupy, butter-rich amber, half poured before slow cooking, rest soaked in after pricks. Cloth lid trap steam, avoid condensation dripping, no soggy topping. Texture dense yet moist, caramel pools through cracks. Timing based on jiggle and skewer tooth test, not rigid hours. Ideal for busy kitchens. Two ingredient swaps, altered quantities by ~30%, steps restructured. Focused on flavor, texture tricks, tactile cues, and scent clues. Practical pro tips included—handles common errors. Adjust times +/-5 min.
Caramelized Vietnamese Pork
Chunks of pork marinated briefly with baking soda, then cooked in caramelized brown sugar and aromatics. The caramel base thickens into a sticky glaze with fish sauce and fresh scallions. The heat tames the pork and builds layers of flavor. A slight kick from chili flakes. Serve with rice, veggies optional.
Chocolate Almond Caramel Crunch
Dark 72% chocolate ganache, almond meringue baked crisp. Brown sugar and cocoa cake base. Caramel buttercream whipped with a candy thermometer. Texture from crunchy meringue, rich ganache, moist cake. Layers stacked, ganache spread thick, buttercream piped with precision. Timings adjusted up to 5 minutes, quantities shifted by 30%. Ingredients tweaked: honey swapped for maple syrup, vanilla extract added to cake batter. Almond powder reduced, oat flour introduced. Oven temps modulated, resting times extended slightly. Result dense, rich, slightly nutty caramel twist with fresh aromatic notes. Complex textures interplay with bitter chocolate, sweet caramel, nutty almond. French technique meets modern tweaks for layered dessert.
Upside-Down Apple Tart with Salted Caramel Drizzle
A twist on the classic apple upside-down cake with reduced butter, replaced milk with almond milk for subtle nuttiness, and swapped granulated sugar for coconut sugar. Brown sugar for topping replaced by chopped pecans. Baked slightly longer than usual. Caramel sauce infused with sea salt and a hint of bourbon, reducing cream amount for a thicker finish. Apples grated not sliced for moisture and texture. A balance of sweet, nutty, and savory notes. Textures from tender cake, crunchy nuts, and syrupy caramel sauce.
Vegan Caramel Brioches
Caramel-filled vegan brioches using coconut milk and oil. Yeast dough rested overnight, rolled with spiced maple-caramel filling. Baked until golden, then inverted onto a board. Slightly tweaked quantities and added maple syrup twist. Dairy-, nut-, egg-free. Soft, sticky texture with cinnamon aroma. Total bake time about 40 minutes, rise time adjusted. Twelve buns from one batch. Simple ingredients, primarily flour, sugar, yeast, spices, and coconut oil.