Crème Caramel Squares Recipes

CRAZY GOOD CARAMEL SQUARES

Steps:

• For crust: cream butter.
• Add brown sugar.
• Add beaten egg yolks and beat well.
• Add flour and combine thoroughly.
• Spread mixture in bottom of greased 8" square pan.
• For topping: beat 2 egg whites until stiff.
• Blend in lightly packed brown sugar.
• Add vanilla, salt and fold in nuts.
• Spread over crust.
• Bake in preheated 350 degree oven for 30 min.

CRèME CARAMEL SQUARES

Steps:

• Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
• Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
• Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

CRèME CARAMEL SQUARES

Steps:

• 1. Mix graham crumbs and butter; press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
• 2. Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP. Spread over crust.
• 3. Beat each flavor pudding mix with 1-1/2 cups of the remaining milk in separate bowl with whisk 2 min. Pour in layers over cream cheese filling; top with remaining COOL WHIP. Refrigerate 4 hours. Drizzle with caramel topping just before serving.

THE ULTIMATE CREME CARAMEL

Steps:

• Preheat oven to 350 degrees F.
• Combine the water and sugar in a medium-sized, heavy-bottomed pot. Cook over medium heat until sugar is dissolved. Tilt pan to ensure that sugar is dissolved. Do not stir the mixture or the sugar will crystallize. Increase heat to high and cook until sugar turns amber in colour.
• Pour liquid caramel into six 3-inch (6 ounce) ramekins, dividing equally and tilting ramekins to cover the bottoms with the caramel.
• Over medium heat, bring milk just to a boil in medium saucepan with salt and scraped vanilla bean. Remove from heat and cover and let steep for 10 minutes. Add the sugar and stir with a wooden spoon until dissolved.
• Stir together eggs and egg yolk in a medium bowl until well blended. Add warm milk and stir. Strain the mixture over a large measuring cup or clean bowl and pour or ladle over caramel-lined ramekins.
• Transfer ramekins to a baking pan. Add enough hot water to come halfway up the sides of the ramekins. Bake in preheated oven until a tester comes out clean when inserted in the centers and the crème caramel jiggles as one, about 25 to 30 minutes. Remove ramekins from bath. Let cool to room temperature. Garnish with shards of the Pistachio Praline.
• Line a baking sheet with parchment paper.
• Add sugar and pistachio nuts to a medium-sized, heavy-bottomed saucepan. Cook over high heat for 3 to 4 minutes, tilting the pan (do not stir), until the sugar melts and turns a rich brown caramel colour. Remove from heat immediately and pour onto prepared baking sheet. Let cool completely. Once cooled, break into shards for garnish.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

CARAMEL SQUARES

Steps:

• Heat oven to 160C/fan 140C/gas 3 and lightly butter a 20 x 23 cm shallow baking tin. Sift the flours together, then stir in the sugar, almonds and a pinch of salt. Rub in the butter and vanilla seeds to make fine crumbs, then tip into the tin and press down with the back of a spoon. Put in the freezer for 5 mins, then bake for 35-40 mins. Cool.
• For the caramel, put the sugar and 100ml water in a heavy-based pan, heat gently until the sugar dissolves, then turn up the heat until it turns dark amber. Stir in the cream in four additions until smooth and shiny - take care as it will bubble up. Stir in the butter and ½ tsp salt. Pour over the shortbread and cool.
• For the topping, melt the chocolate and butter over a pan of simmering water, then pour over the caramel and smooth out with the back of a spoon. Chill until firm, at least 30 mins. Cut into quarters, then 16 pieces. Will keep in the fridge for up to 3 days.

CREME CARAMEL SQUARES

Steps:

• Mix graham crumbs and butter;
• Press onto bottom of 13x9-inch dish. Refrigerate while preparing filling.
• Beat cream cheese, sugar and 1/4 cup milk in large bowl with mixer until blended.
• Gently stir in 1 cup Cool Whip; spread onto crust.
• Prepare each pudding mix with 1 1/2 cups milk in separate bowls, beating with whisk or hand mixer for 2 minute
• Layer vanilla and butterscotch puddings over cream cheese filling.
• Top with remaining Cool Whip.
• Refrigerate 4 hours.
• Drizzle with caramel topping just before serving.

CARAMEL SQUARES

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan.
• Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly.
• Press half of mixture into baking pan and bake for 8 minutes.
• Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top.
• Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.