Here’s how to make easy desserts featuring sweet caramel

Did you know caramel desserts are easy to make and if you’re looking for easy at home desserts to make, try these baked caramel desserts from a stuffed cookie recipe to a Sri Lankan dessert. All of them are delicious and if stored well, stay fresh for several days. You can make them ahead and serve them to guests, especially those guests who drop with short notice and come with kids in tow. They will really enjoy these sweet caramel desserts.

1. Chocolate Caramel-Filled Cookies(Makes 24 cookies)

Ingredients:

• 115 gm unsalted butter, softened
• 100 gm white sugar
• 100 gm packed brown sugar
• 1 egg
• 1 tsp vanilla extract
• 140 gm all-purpose flour
• 45 gm unsweetened cocoa powder
• ½ tsp baking soda

Filling and coating:

• 60 gm chopped walnuts, divided
• ½ tbsp white sugar
• 24 chocolate-covered caramel candies

Instructions:

1. Take a mixing bowl, and beat the softened butter with an electric mixer until creamy. Gradually add both the sugars to the butter, beating continuously. Add the egg and vanilla extract, next, beating well to combine.
2. Take another bowl, and whisk flour, cocoa powder, and baking soda.
3. Gradually add the dry ingredients to the butter mixture, beating after each addition. Add half of the chopped walnuts, and mix to combine.
4. Cover the dough and refrigerate for at least two hours.
5. Preheat the oven to 190°C. Grease two baking sheets.
6. Mix the remaining walnuts with sugar in a small bowl.
7. Take out the dough and divide it into two parts. Work with one part at a time, and keep the other refrigerated, dividing each into 12 pieces.
8. Take one piece and quickly press it around a chocolate-covered caramel candy, then roll it into a ball. Dip the top of each ball into the nut-sugar mixture. Repeat.
9. Place the cookies 5 cm apart on the prepared baking sheets, with the nut side facing up.
10. Bake in the preheated oven for 8 minutes.
11. Allow the cookies to cool on the baking sheets for three to four minutes. Then transfer them to wire racks to cool completely.

Creme Caramel(Makes 6 servings)

Ingredients:

• 240 ml whole milk
• 240 ml whipping cream
• 1 tsp vanilla extract
• 100 gm caster sugar
• 2 eggs
• 4 egg yolks

For the caramel:

• 130 gm caster sugar

Instructions:

1. Preheat the oven to 80°C on the steam setting or prepare a stovetop steamer.
2. Grease six 120 ml ramekins with butter. Place them on a baking pan and set aside.
3. Take a small saucepan, pour milk and cream and bring to a simmer over medium heat. Once it simmers, turn off the heat, add vanilla essence and stir to mix. Set aside.
4. For the caramel, take sugar in a deep saucepan and add just enough water to barely cover it. Bring it to a simmer over medium heat. Cook until it becomes syrupy and turns amber.
5. Quickly remove the caramel from heat and divide it between the prepared ramekins. Swirl each ramekin to evenly coat the base and the sides. Set aside.
6. Add sugar to the milk mixture and whisk to combine. Follow with adding the whole eggs and egg yolks and whisk thoroughly.
7. Strain the the custard into a clean bowl and let it settle for 15 minutes. Remove any foam from the top.
8. Divide the custard evenly among the caramel-coated ramekins.
9. Place the ramekins in the preheated oven and cook for 1 hour.
10. After cooking, remove them from the oven or steamer, and let them cool down.
11. Once cooled, refrigerate them overnight, with a cling film covering their surface, touching the liquid.
12. Once ready to serve, run a slim knife around the inside of each ramekin and invert onto plates, allowing the liquid caramel to run over the custard.

3. Watalappan(Makes 4 servings)

Ingredients:

• 2 whole eggs (+1 egg yolk)
• 115 gm jaggery, finely grated
• 1 tbsp hot water
• 2 cardamom pod seeds, crushed
• A small pinch of ground nutmeg
• 240 ml thick coconut milk
• A pinch of salt

Instructions:

1. Preheat the oven to 160°C and oil and prepare 4-5 ramekins, each with a 120 ml capacity.
2. Take a large bowl, and combine the sugar and hot water. Stir until it forms a paste with no lumps. The sugar doesn't need to dissolve completely.
3. Add the whole eggs, egg yolk, crushed cardamom seeds, nutmeg, and salt to the sugar paste. Whisk until well combined. The mixture should become slightly thick, but not frothy.
4. Pour in the coconut milk and whisk well to combine all ingredients thoroughly.
5. If the coconut milk is lumpy, warm it slightly to dissolve the lumps before adding.
6. Divide the mixture evenly among the prepared ramekins. Cover each ramekin with foil.
7. Prepare a water bath by placing the ramekins in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Carefully transfer the water bath with the ramekins to the preheated oven.
9. Bake for about 30-40 minutes. The custard will set but still slightly wobbly in the center.
10. Once done, remove the baking dish from the oven and let the ramekins cool in the water bath for about 15 minutes. When cool enough to handle, remove the ramekins from the water.
11. Cover each ramekin with plastic wrap and refrigerate for at least three hours.

12. Serve chilled or at room temperature, topped with some cashew nuts.