Apple Cider Creme Caramels Recipes

Steps:

• Combine apple cider and ginger slices in a pot and boil until the liquid has been reduced to 1/3 cup. Remove ginger, discarding (or eat it if you want -- ) and set aside to cool.
• Line a 9" square pan with well greased parchment paper, leaving 2" overhang on all sides, and set aside.
• In a cup or bowl, combine coconut milk, spice, salt and reduced cider and set aside.
• In a large, heavy bottomed pot, mix heavy cream, water, sugars, corn syrup and maple syrup.
• Place over medium heat and cook, gently swirling the pan occasionally, until the sugar dissolves.
• Insert a candy thermometer and continue to cook, stirring occasionally and brushing down sides of the pot with water, until the syrup reaches 235°F.
• Remove from the heat, and slowly whisk in the spiced cream mixture.
• Return to low heat and add the cubed butter. Cook, stirring constantly, until the mixture is homogenous.
• Re-insert the candy thermometer and increase the heat to medium.
• Cook, stirring almost constantly, until the temperature measures 252°F
• Pour the caramel immediately into the lined pan, and cool at room temperature at least 4 hours. Place in the refrigerator a further 2 hours, until firm.
• Unmould and cut into 64 squares, wrapping each in heavy duty wax paper (I used wax paper on the inside and foil on the outside so they'd stay closed.
• Store in an airtight container up to 2 weeks, or in the fridge for 1 month.

Steps:

• In 2-quart saucepan, stir together brown sugar and 1/3 cup whipping cream. Cook over medium heat 2 minutes, stirring constantly, until bubbly. Stir in vanilla and apple cider. Cook 10 minutes, stirring often, until thoroughly heated.
• Serve cider in mugs. Top with whipped cream, caramel topping and/or cinnamon.