Caramel is when sugar is heated and becomes a liquid. As it continues to cook it becomes golden brown and has an intense, deep flavour from the caramelization of the sugar.
Continuing my older posts with apples, I have two upside down cakes, the first one made with Greek yoghurt and the second one which is more recent was made using cream cheese. The method making the caramel for each cake is different but both are equally tasty. Every bite of these awesome desserts is…
This Caramel Cake was made with a Zebra sponge, cream cheese and white chocolate frosting and decorated with Candied Caramel and homemade white chocolates.
This Caramel Biscuit Pudding is one of those recipes we used to make in Cyprus, which probably has its roots from the British colonization of the island.
Another tweak of mine to the classic Ryzogalo (rice pudding). I added caramel to the pudding, this time the rice was cooked in milk until soft and then the pudding was baked in the oven.