HOW TO MAKE NAMA CARAMEL | Melt in your mouth caramel in Origami Box (EP265)
What is “NAMA CARAMEL” ?
Today I’m going to be making “NAMA CARAMEL.”
Another popular “NAMA” dessert followed by chocolate.
“NAMA” literally translated into “RAW,” but in terms of dessert it means “FRESH” and “MELT IN YOUR MOUTH TEXTURE.”
It makes a great Valentine’s day gift.
Why heavy bottom pot?
Because the frame directly heat the heavy cream and sugar, it’s easy to scorch on the bottom.
I use a copper pot.
Copper doesn’t heat the cream directly but cooks evenly.
I am using my copper pot for more than 20 years. It’s so worn out, but it is still the best pot for making the best caramel.
If you don’t have a heavy-bottomed pot, use a non-stick frying pan.
I don’t recommend using a thin pot.
If you only have a thin bottom pot, cook on low heat.
Do I have to add glucose?
Yes you do.
Glucose prevents the sugar from crystallizing in the caramel. It work as a stabilizer.
You can also use corn syrup, it makes a little bit softer caramel.
Honey is the least substitute if it is not processed.
Have you seen honey that crystalized?
If yes, you know why.
Natural honey might crystalize your caramel. It doesn’t work as a stabilizer.
Why you add heavy cream in 3 stages?
In most of the recipes, they recommend adding all the heavy cream at one time.
But I found that if you cook all of the heavy creams at one time, it is going to boiling over, and you can’t cook effectively.
It would help if you reduced the amount of heavy cream; you can avoid boiling over, and it takes a shorter time to cook.
It’s easy to stir it in my way of cooking, and it’s not boiling over.
And that means you can make a beautiful caramel.
I can tell how far I cook from my experience, but most of you can not.
Stick in the candy thermometer and bring it to 115°C (239℉) if you have one.
Turn the heat off and put the pot in the water pan immediately to stop cooking.
How do you decide the consistency?
If you don’t have a candy thermometer, drop the caramel on an ice cube.
Leave it for several seconds, and you can check the consistency of your preference.
It should be soft and keep it’s shape.
If it’s too soft, you can cook a little bit longer.
Once you are happy with the consistency, pour the caramel into the prepared mold.
Cut into desired size, and wrap each pieces in a parchmentopaper.
As you can see in my video, Origami Box would make a good gift box.
Of course you can wrap in a bag or any thing you want!
- heavy bottom pot, 21cm square mold
- 500 ml heavy cream 40% fat
- 250 g sugar
- ¼ tsp salt
- 1 tsp vanilla paste
- 1 tbsp glucose (or corn syrup)
- Lightly brush the oil inside the mold or using the Oil spray.Place on a baking tray lined with parchment paper.Set aside.
- Pour water into a frying pan to chill the caramel and set aside.
- Put in your sugar, salt, 1/3 of heavy cream, and a tablespoon of glucose or corn syrup into the pot and start cooking on medium-high heat.Glucose prevents the sugar from crystallizing in the caramel.Stir until sugar dissolves and start bubbling.
- Constantly stir and when it's reduced in half, add in the rest of the half of the heavy cream.
- Reduce it in half, and add the rest of the heavy cream and continue cooking.
- Stick in the candy thermometer and bring it to 115°C (239℉) if you have one. It takes about 12 to 15 minutes from start to finish.
- Turn the heat off and put the pot in the water we prepared; keep stirring until the bubbling stopped.Stir in the vanilla paste.
- To check the consistency of the caramel, drop a little bit of caramel on the ice cube. Let it sit for several seconds, and when you touch it, if it is soft to touch, it’s OK to go.
- Let stand uncovered until it comes to room temperature, and then chill in the freezer for 10 minutes.Take it out while it still has some flexibility, not freeze; it's good to cut.Take out from the mold and cut into the desired size.
- Wrap each piece is in parchment paper.
- You can keep it in the freezer and it will last more than a couple of months in an airtight container or a Ziploc bag.