Caramel Sauce

apricots caramel
This is a dessert sauce everyone swoons over. It is rich with caramel flavor, bright with salt, and so good you’ll want to lap it up from a teacup. I love to use it with grilled pears and pound cake, or over just about any ice cream. You’ll find many uses for it, too, and since it keeps in the refrigerator for at least a week, you can take your time! ASTUCES: don’t move one inch from the pan while the sugar is caramelizing!!! It can burn in the blink of an eye, so keep watch over it. When you whisk in the warm cream the mixture will boil up; be brave and courageous and just keep whisking until it calms down. SPECIAL EQUIPMENT: whisk, medium-sized, heavy-bottomed pan PREPARATION TIME: 10 minutes DIFFICULTY LEVEL: medium (well, easy, but intimidating)
Servings: 1 cups
  • 1-1/4 cups (310ml) heavy cream, non ultra-pasteurized
  • 1 cup (200g) vanilla sugar
  • ¼ teaspoon Fleur de sel
  1. Place the cream in a small saucepan over medium heat and warm it so that it is hot to the touch, but nowhere near boiling. Keep it hot over low heat.
  2. Place the sugar in a medium-sized, heavy bottomed saucepan in an even layer, over medium heat. When it begins to liquefy and darken at the edges, tilt the pan and stir gently so the sugar is melted and caramel begins to smoke and turns a deep amber color. Immediately remove the saucepan from the heat and slowly whisk in half the hot cream, slowly but thoroughly. The mixture will bubble up. Be brave and continue to whisk until the cream is incorporated.
  3. Replace the pan over the heat and slowly whisk in the remaining hot cream. If there are any hard bits of sugar in the sauce or at the edges of the pan, just keep whisking over medium heat and the caramel will melt into the sauce
  4. Season the sauce with the fleur de sel to taste, and use it warm or cooled.

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