How to make caramel sauce for cakes, pies and desserts

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Traditionally preparing caramel sauce takes time, and although it has no complications, we cannot always (nor do we want to) wait. Fortunately for those moments, the solution is presented in the form of express caramel sauce, the easiest and fastest recipe.

We only need a can of condensed milk, water and a pressure cooker. Our caramel sauce will be ready in half an hour, and we won’t even have messed up our hair. Then we can eat it spread on toast, use it as an ingredient to prepare eggless desserts and one of the seven desserts we recommend below or, why not, eat it by the spoonful.

Ingredients

for one unit

Condensed milk can consist of 740 g

Water

How to make quick caramel sauce 

Difficulty: Medium

total time 32 m

Elaboration 2 m

Cooking 30 m

Remove the paper that wraps the can of condensed milk if you have it. We have used a 740-gram can, but other sizes work just as well. We introduce the pot in the pressure cooker and cover it with water without exceeding the recommended limit.

We close the pot, place the valve in position two and bring it to a boil. We count 30 minutes from when the steam comes out of the valve (20 minutes if the boat is small). After this time, we turn off the heat, let the pot lose pressure, and lower the valve before opening it.

Remove the pot with the help of tweezers or a cloth. It will be very hot. Let it cool before opening. We stir well to homogenise the caramel sauce, and are ready to consume as is or use as an ingredient in other preparations.

The best quick caramel sauce desserts
traditional alfajores
Ingredients for ten units: 75 g of butter, 75 g of icing sugar, one teaspoon of vanilla essence, four egg yolks, 200 g of refined corn flour (or cornstarch), 50 h of wheat flour, 5 g of chemical yeast, salt, caramel sauce to fill and grated coconut to decorate.
Preparation: In a deep bowl, mix the butter with the icing sugar, stirring until integrated. Add the vanilla essence and the egg yolks and stir. Next, we add the chemical yeast, a pinch of salt, refined corn flour and wheat flour. Mix well until a homogeneous mass is obtained. Next, stretch the dough between two sheets of parchment paper and let it cool in the fridge for 30 minutes. Cut into 6 cm discs and cook in the oven, preheated to 180º C for about 10-12 minutes. We cool it before filling it with caramel sauce and coating the edges with grated coconut.
Cups of caramel sauce and banana
Ingredients for four people: 100 ml of liquid whipping cream, 15 g of icing sugar, 50 g of cream cheese, 4 Digestive biscuits, 100 g of caramel sauce, 30 ml of milk, one banana and dark chocolate to decorate ( optional).
Elaboration: Beat the cream, which must be very cold, with some metal rods and when it begins to take shape, add the icing sugar and cream cheese. We continue beating the whole until assembled. Transfer to a pastry bag with a star nozzle (optional). Crush the cookies in a mortar or with a rolling pin. Heat the caramel sauce with the milk and stir well until smooth to make it more manageable (30 seconds in the microwave will suffice). Peel the banana cut four disks we reserve to decorate and chop the rest into cubes. We assemble four cups forming layers: crushed biscuit, caramel sauce, diced banana, crushed biscuit, caramel sauce and whipped cream. Decorate with chocolate chips, cocoa powder or similar, and crown the banana disks we have reserved. Store in the fridge until serving time.
caramel sauce ice cream without a refrigerator
Ingredients for eight people: 400 g of caramel sauce, 350 ml of milk and 200 ml of liquid whipping cream.
Preparation: Heat the caramel sauce and milk over low heat in a saucepan. When the two ingredients have been well integrated, remove the saucepan from the heat and let it temper before placing it in the refrigerator until completely cooled. Whip up the liquid cream with the help of electric rods. For it to mount well, the cream must be very cold. I recommend you put it in the freezer for about 15 minutes before beating it together with the container in which we will do it. Add the caramel sauce mixture (once cold) to the whipped cream and stir gently until obtaining a homogeneous cream. Pour the mixture into a freezer-safe container and place it in the freezer for at least five or six hours before serving.
caramel sauce for the pie
Ingredients for eight units: 60 g of caramel sauce, 15 ml of whole milk, 85 g of butter at room temperature, 40 g of brown sugar, 1 L egg, 100 g of pastry flour and one teaspoon of chemical yeast.
Preparation: Heat the oven to 180º C. Beat the butter with the sugar until you get a white cream. Add the egg without stopping beating, the milk and the caramel sauce. We pour the sifted flour attached to the impeller. Mix with a spatula until you get a homogeneous cream. Let’s pour the dough into medium-sized capsules. For this amount of dough, I have made pie. We put a little caramel sauce on top of the dough. You can also put it in the middle if you like it you can also make Nutella Pie with half of this dough.. Bake for about 15 minutes or so, depending on the oven. Transfer the pie to a wire rack and allow them to cool before consuming. If we use a baking tray, the baking time may vary. The pie is ready when it has risen and is slightly golden and soft.
caramel saucepan cotta
Ingredients for four units: 300 m of liquid whipping cream (35% MG), 260 ml of milk, 6 g of gelatin sheets (3 units), 200 g of caramel sauce at room temperature, 5 ml of vanilla essence and 30 g of sugar.
Elaboration:
  1. Hydrate the gelatin sheets in a deep container with plenty of cold water for approximately 10 minutes.
  2. Heat 100 g of caramel sauce, 200 ml of milk, all the liquid cream, the vanilla essence and the sugar in a saucepan.
  3. Stir with a few rods so the caramel sauce melts, and the mixture amalgamates.

When it starts to boil, add the hydrated gelatin (drained), remove it from the heat, stir well and strain to make it fine. Divide the mixture into four small glasses and let it cool down before transferring it to the fridge, where we let it harden for a minimum of three hours. Meanwhile, prepare a sauce by heating the remaining 60 ml of milk and 100 g of caramel sauce, stirring well with a whisk to make it homogeneous.

Express caramel flan
Ingredients for four people:
  • 250 g of caramel sauce
  • 80 g of sugar
  • 500 ml of whole milk
  • One egg and four yolks
  • A splash of vanilla essence

For the caramel: 6 tablespoons of sugar and three tablespoons of water.

Elaboration: Put the six tablespoons of sugar and three of water in a saucepan and heat over without stirring until dark caramel forms. Bathe the base of the flan box and the sides with the caramel. Let cool. On the other hand, heat the milk, sugar and vanilla in a saucepan without letting it boil. Then, beat the yolks and the egg, and add the caramel sauce. Mix it until it dissolves. Gradually add the milk to the previous mixture, stirring constantly. Pour it into the flan box and close the lid. In the express pot, add about six fingers of hot water, and put a steaming rack or a metal lid so that the base of the flan box does not touch the bottom of the pot. Put the flanera and count for fifteen minutes until it reaches the pressure. When time passes, separate the pot from the heat and let it lose pressure little by little.
caramel sauce cake
Ingredients for six people: 260 g of flour with yeast incorporated, 165 g of sugar, 125 ml of caramel sauce, 155 g of butter, 3 L-size eggs and 180 g of creme fraiche.
Elaboration: Preheat the oven to 180º C with top and bottom heat or to 170º C with turbo. Grease and flour a mould, better in the crown shape so that cooking is more uniform. Melt the butter for a few seconds over the heat or in the microwave until it is liquid, and let it cool for a few minutes until it loses temperature. Mix the flour with yeast incorporated and the sugar in a bowl. In another container, combine the butter, the eggs, the caramel sauce and the creme fraiche. Stir with a few rods until the ingredients are completely mixed. Add the flour and sugar and continue mixing until there are no lumps in the dough. Pour the mixture into the mould and bake for fifty minutes or until a toothpick inserted comes out clean.