Food & Cooking Recipes Dessert & Treats Recipes Caramel-Cream Filling 2.9 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 torte Use this cream filling to make our Hazelnut-Praline Torte. Ingredients ½ cup sugar 2 cups cold heavy cream 1 cup whole milk 2 teaspoons unflavored gelatin 3 large egg yolks, room temperature Directions 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. Put gelatin and 6 tablespoons water into a small bowl. Let stand until gelatin has softened, about 7 minutes. 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. Beat remaining cup cream until soft peaks form. Fold the whipped cream into caramel cream. Cover, and refrigerate at least 30 minutes (or overnight). Rate it Print