| Cuisine: French | Type: Technique | Serves: 3/4 cup |
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Source:
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Rick Robinson |
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Attributes:
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Book |
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Comments:
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By adding some fresh whole butter and cream to the hot caramel, you make a butterscotch sauce. |
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Serving Suggestions:
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Crème caramel is the go-to dessert that we use a caramel sauce most often. |
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Ingredients:
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1 cup sugar 1-2 tbs. water Pinch cream of tartar |
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Instructions:
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1. Put 1 cup of sugar in a heavy, straight-sided saucepan with a lid. Add water, a little at a time, until all the sugar is absorbed. Add a pinch of cream of tartar. 2. Cover and heat over medium heat until it starts to bubble, then remove the cover and turn the heat to low. Don't stir, otherwise you'll cool the mixture. Continue cooking for perhaps as long as 10 minutes until the sugar turns amber. Watch carefully and as the sugar darkens a little, turn off the heat. It can very quickly burn! 3. Pour the syrup evenly into six custard molds (for crème caramel) and tilt the molds back and forth to coat the bottom and sides evenly. Or, pour the caramel over a dessert. |
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Related recipes:
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None |
2005-08-10