Caramel and apples are a perfect pairing and the Starbucks Iced Caramel Apple Cream Latte adds espresso and creaminess to the mix. With this easy copycat recipe, you can make the iced fall drink ...

Caramel ice cream. Time 1 hour. Yields Serves 12 (1 1/2 quarts) ... Strain through a fine-mesh strainer into a bowl. Whisk a few times to release the heat. Chill about 1 hour. 6.

Make the Caramel Custard . In a medium bowl, whisk the egg with the egg yolks, cornstarch and 1/2 cup of the milk until smooth. In a small saucepan, heat the remaining 1 1/2 cups of milk over low ...

Make the caramel: In a heavy-bottomed saucepan over medium heat, add the palm and white sugars. Add 5 tablespoons brewed Thai tea. Add the cream of tartar (it helps prevent crystallization). Stir ...

You'll need a few ingredients that blend sweet, spicy, and coffee flavors for this creamy cocktail. For the spiced apple syrup, grab Granny Smith apples, water, sugar, and a selection of warm ...

Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. Step 3. Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture.

Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes. Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Make the caramel . Arrange eight 1-cup ramekins in a large roasting pan. In a small saucepan, bring the sugar, corn syrup, and water to a simmer over moderate heat, stirring lightly to dissolve ...

Remove caramel from heat and carefully whisk in tahini and butter, then cream, sesame seeds, and salt. Let cool slightly before serving. Step 3. DO AHEAD: Caramel sauce can be made 1 week ahead.