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I’m interested in making this, tell me more about the cream into the caramel? What do you think you should have done? Recipe you posted for it makes no mention of temps for either the caramel or the cream so would be interested in your solution so I don’t have a panic when I try and make this.
Thanks
cornelius_blackfoot-
Sorry just seen this. The recipe is very vague. I pour the cream in and it immediately chills the caremel which solidifies and sticks to the spatula.
No idea if this is the right way to do it but I try to avoid boiling the cream and stir in the middle of the pan pushing the sugary blob around over a medium heat to get it to melt again all the time watching the cream to not let it boil.
If I see it starting to boil I take it off the heat and keep stirring.
No idea if this is the right technique or I’m worrying needlessly about the cream boiling.
The other way would be to add the cream bit by bit but I’m sticking with what works even if it’s laborious.
Mr_Smyth
Decided to do a test run on the salted caramel basque cheesecake as didn’t want to mess it up on Christmas Eve.
Was going ok until pouring the cream into the caramel and all the caramel went a rigid mess and the recipe didn’t mention anything about keeping the heat up while you mix, was worried about the cream splitting but keeping it moving under a gentle heat melted it back.
Annoyingly I banged it on the hob taking it out of the oven so don’t know if it’s sunk like a sponge cake, will have to wait until tomorrow to try.