Karydopita Creme Caramel Walnut Cake Creme Caramel Recipes

KARYDOPITA CREME CARAMEL - WALNUT CAKE CREME CARAMEL

Steps:

• Make the caramel: Place water, lemon juice, and sugar in a saucepan. Do not stir the liquid.
• Bring to a boil until the syrup takes on a darkish-brown color.
• Pour a layer of the syrup into a large cake mold or into small individual aluminum containers and allow to cool.
• Make the cream: Bring the milk to a boil. In a separate bowl, lightly beat the eggs and the sugar adding in the salt and the vanilla.
• Continue to beat the mixture while slowly adding the warm milk.
• Pour the mixture into another bowl, passing it through a sifter to filter out any clumps.
• Skim out any foam left on the surface.
• Layer the cake mold or evenly distribute into the individual forms.
• Place molds into a deep pan and place in a water bath.
• Bake at 350°F for 35 minutes.
• Make the Karydopita: Beat eggs and sugar until lightly frothy.
• In a separate bowl, mix the walnuts, bread crumb, cinnamon, cloves, and baking powder.
• With a wooden spoon mix into the egg-sugar mixture, folding in all the ingredients.
• Distribute evenly into the molds of the half-baked crème slowly in order not to disturb the consistency of the crème and continue to bake for another 35 minutes.
• Remove, cool to room temperature and chill for 5-6 hours.
• To serve, place the molds into hot water to loosen and invert the mold onto the service plate. If only one large mold was used, pour half a cup of water into it and bring the remaining sugar syrup to a boil and pour over the cake.

PUMPKIN CREME CARAMEL

Steps:

• Heat oven to 350 degrees.
• Sprinkle hazelnuts in bottoms of eight 6-oz. custard cups.
• Heat granulated sugar and the water in heavy medium saucepan over medium-high heat to boiling. (You may need to brush the side of the pan with cold water to keep the sugar from crystallizing.) Boil, without stirring but watching carefully, until amber in color. Immediately pour over the hazelnuts.
• Heat the milk in a small saucepan until scalded. Whisk remaining ingredients in mixing bowl until completely blended. Gradually whisk in milk and pour over caramel in cups. Place custard cups in a large baking pan and pour hot water into the pan until it comes halfway up the sides of the cups.
• Bake until the custards are set but centers are still slightly wobbly, about 35-40 minutes. Remove cups from water bath and let cool to room temperature. Refrigerate at least 6 hours overnight.
• To serve, invert each cup onto a dessert plate, then seve at once.

EASY CARAMEL FLAN (CREME CARAMEL)

Steps:

• Preheat oven to 325.
• Brown sugar in a saucepan till a medium dark golden brown, but not burnt and then QUICKLY transfer to the bottom of a pie plate(you may add a few tablespoons of water to help it melt).
• In a large bowl beat the eggs and then add the 2 cans of milk and vanilla extract, mixing well.
• Pour mixture into pie plate.
• Using a larger pan that the pie plate will fit in, fill half way with the boiling water, place in oven, and then place pie plate in the middle of the large pan.
• Bake for approximately 45 - 55 minutes. The center should be soft and firm but not liquidly.
• Let cool and then after running a knife around the edge to seperate, flip over onto a serving dish.

WALNUT CARAMEL CAKE

Steps:

• Prepare cake mix according to package directions. Pour half of the batter into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18 minutes. Meanwhile, in a large saucepan, combine the caramels, butter and milk. Cook and stir over medium-low heat until melted. Pour over warm cake., Sprinkle with the walnuts and chocolate chips. Pour the remaining batter over chips. Bake 35-40 minutes longer or until cake is set and pulls away from sides of pan. Cool on a wire rack.