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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Caramel Sauce


Posts : 26719
Thanked : 1356
Join date : 2013-01-12

Caramel Sauce

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

Caramel Sauce

Be the first to Write a Review
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


  • 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


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 Sat 18 Nov 2017, 12:17 am