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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Caramel Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Caramel Sauce Empty Caramel Sauce

    Post by Lobo Thu 21 Jan 2016, 12:38 am

    Caramel Sauce Img86l
    Caramel Sauce
    Caramel Sauce Translucent
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    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 10
    Chef Elisabeth Prueitt of San Francisco's Tartine Bakery created this caramel sauce, which adds a delicious finishing touch to her Fresh Peach & Candied Ginger Shortcakes. The caramel can be made up to 1 week in advance. Let cool, then cover and refrigerate. Bring to room temperature before using.






    • 42

    Ingredients:


    • 2/3 cup heavy cream
    • 1/4 vanilla bean
    • 1 1/4 cups sugar
    • 1/4 tsp. salt
    • 2 Tbs. light corn syrup
    • 3/4 tsp. fresh lemon juice
    • 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces

    Related Recipes


    Directions:

    Pour the cream into a small saucepan. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds into the cream. Set over medium heat and bring just to a simmer, then reduce the heat to low and keep the cream mixture warm.

    In a large, heavy saucepan over medium heat, combine the sugar, salt, corn syrup and 1/4 cup water, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the mixture turns a light amber color, 5 to 7 minutes. Remove from the heat.

    Carefully pour the warm cream into the caramel; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Stir in the lemon juice and let cool for 10 minutes.

    Add the butter 1 piece at a time, whisking constantly after each addition. Continue to whisk the caramel as it cools. Makes about 1 1/2 cups.

    Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.

      Current date/time is Thu 28 Mar 2024, 12:38 pm