Caramel Creme Cocktail Recipes
CARAMEL CREME COCKTAIL
I prefer it over a scoop of vanilla ice cream but my daughter prefers it over ice cubes. You decide how creamy you'd like this mild cocktail. If you prefer it creamier, substitute light cream for the milk.
Provided by Deb C
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Place vanilla ice cream in a cocktail glass. Stir club soda, caramel Irish creme, vodka, and milk together in a shaker and pour over ice cream.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 11.2 g, Cholesterol 14.8 mg, Fat 4.3 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 33.3 mg, Sugar 2.9 g
CREME CARAMEL
These individual creme caramel desserts will be an instant classic. So sweet and creamy, everyone will want seconds, trust us.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees. Place eight 4-ounce ramekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve. Cook over medium-high, swirling occasionally, until caramel begins to turn amber, 6 to 8 minutes. Working quickly, divide caramel between ramekins, swirling ramekins to coat bottoms evenly, set aside.
- In a medium pot, heat milk over medium until hot, but not boiling. In a medium bowl whisk together whole eggs and yolks, salt, and remaining 1/2 cup sugar. While whisking, ladle some milk into the egg mixture. Whisk in remaining milk, one ladle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divide custard evenly among ramekins.
- Transfer roasting pan to oven. Add enough boiling water to come halfway up the sides of the ramekins. Bake until custards are just set, about 35 minutes.
- With tongs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold, at least 3 hours (or up to 3 days). To unmold, run a sharp knife around inside of each ramekins and invert onto a serving plate, gently shaking to release.
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