Salted Caramel Cream Recipe


Preparation Time30 MinCooking Time15 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Main IngredientInterest Group


 Gelatin leaves2 (If Powdered Gelatin: Use Half An 11-G Sachet And Follow Maker'S Instructions For Dissolving)
 Whipping cream9 Fluid Ounce (250 Milliliter)
 Caster sugar3 1⁄2 Ounce (100 Gram)
 Egg yolks4
 Slightly salted butter2 1⁄4 Ounce, cut into small pieces (60 Gram)
 Sea salt1 Pinch

Nutrition Facts

Serving size

Calories 529 Calories from Fat 355

% Daily Value*

Total Fat 40 g61.1%

Saturated Fat 24.8 g124.1%

Trans Fat 0 g

Cholesterol 314.4 mg

Sodium 192 mg8%

Total Carbohydrates 34 g11.2%

Dietary Fiber 0 g

Sugars 33 g

Protein 3 g5.8%

Vitamin A 12.3% Vitamin C

Calcium 6.1% Iron 2.3%

*Based on a 2000 Calorie diet


Soften the gelatine leaf by soaking in cold water. (If using powdered gelatine, follow the maker's instructions for dissolving.)
Bring the cream to the boil.
Put the sugar in a separate pan without any liquid and bring to the boil, stirring continuously with a wooden spoon to obtain a caramel, then add the hot cream to lower the cooking temperature and give the caramel the required consistency.
Put the egg yolks in a heatproof bowl and add the caramel mixture, beating briskly with a balloon whisk.
Return the mixture to the pan and stir over low heat until it thickens and coats the back of a spoon.
Squeeze the excess water from the gelatine and add to the pan with the butter and sea salt. (If using powdered gelatine, add the dissolved powder to the pan.)
Process in an electric blender and leave to cool.
When the cream begins to set, turn into the cooked tart base, spread evenly with a palette knife and chill in the refrigerator.