HOMEMADE CARAMEL LATTE
Homemade caramel latte.
Provided by LROwen
Categories Drinks Recipes Coffee Drinks Recipes Latte Recipes
Time 8m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.
Nutrition Facts : Calories 218.3 calories, Carbohydrate 45.6 g, Cholesterol 10 mg, Fat 2.5 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 165.3 mg, Sugar 19 g
CREME CARAMEL LATTE
Make and share this Creme Caramel Latte recipe from Food.com.
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients in a 12 oz cup.
- Mix well.
Nutrition Facts : Calories 0.6, Fat 0.1, Sodium 4.2
HAZELNUT CREME CARAMEL LATTE
If you own an espresso machine and enjoy lattes you are going to love this! All my favorite flavors in one lovely cup -- enjoy!
Provided by Bev I Am
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine ingredients in a 12 oz cup.
- Mix well.
Nutrition Facts : Calories 0.6, Fat 0.1, Sodium 4.2
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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- First, we will need to grind the coffee. If you are grinding for espresso, you will want to grind your coffee very finely. We want to have as strong of a coffee drink as possible to help counteract the sweetness of the caramel. We recommend one ounce of coffee beans, preferably of an espresso roast.
- Heat your milk in the microwave for 30-45 seconds or on the stovetop until just below boiling. You want the milk to be between 150 and 160 degrees Fahrenheit.
- To produce that wonderfully frothed milk that you get at a coffee shop, you can use a milk frother, whisk, or jar. Froth your milk until the volume doubles and you have a good amount of fine foam.
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