CARAMEL CREAM FILLING RECIPES

Steps:

• In a small saucepan combine the brown sugar and cornstarch. Add apple cider and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat.
• Gradually stir 1/2 cup of the hot brown sugar mixture into beaten egg yolk. Add the egg mixture to the saucepan. Cook and stir until bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cool.
• In a bowl beat the cream cheese until fluffy. Gradually beat in 1/2 cup of caramel sauce. Cover and chill remaining sauce for up to five days. Serve over apple slices, ice cream, or poached fruit. Makes 3/4 cup.

Steps:

• 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).