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Caramel-Cream Filling

  • yield: Makes enough for 1 torte

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Ingredients

  • 1/2 cup sugar
  • 2 cups cold heavy cream
  • 1 cup whole milk
  • 2 teaspoons unflavored gelatin
  • 3 large egg yolks, room temperature

Directions

  1. Step 1

    Heat sugar and 4 teaspoons water in a medium saucepan over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, until very deep amber. Carefully pour in 1 cup cream, whisking. Whisk in milk.

  2. Step 2

    Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes.

  3. Step 3

    Prepare an ice-water bath; set aside. Whisk egg yolks into caramel mixture. Cook over medium heat, stirring, until mixture registers 165 degrees on an instant-read thermometer. Add gelatin, and whisk until smooth. Pass through a fine sieve into a bowl set in ice-water bath. Let cool, stirring occasionally, until thickened.

  4. Step 4

    Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight).

Source
Martha Stewart Living, December 2006

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