Caramel cream with cashew nuts
Votes: 3
Time: 15 min.
Complexity: easily
Complexity: easily
Caramel cream with cashew nuts - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup sugar
- 1 tbsp light corn syrup
- 1 tbsp. water
- 1/2 cup heavy cream
- 1/2 cup chopped cashews
- 1 tbsp (15 g) butter
- 1/4 tsp vanilla powder
- A pinch of salt
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Recipes with similar ingredients: corn syrup, cream, pecans, vanilla powder, caramel
Cooking the dish according to the recipe:
- Combine sugar, corn syrup, and water in a saucepan. Place the saucepan on the stove and bring to a boil. Cook at a low simmer, shaking the saucepan occasionally (but do not stir), until the mixture turns a deep amber color, about 8 minutes. Remove from the heat, cool slightly, then add the cream and stir. Stir in the cashews, butter, vanilla, and a pinch of salt. Serve the caramel custard with ice cream.
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