Caramel Sauce
Reprinted with permission from Terra: Cooking
from the Heart of Napa Valley by Hiro Sone and Lissa Doumani.
Photography by Kiroaki Ishii and Kaoru Sakuraba. Copyright
2000.
Ten Speed Press, Berkeley, CA.
Adapted by StarChefs
This versatile sauce is great to have on hand for dressing
up desserts or drizzling over ice cream. It reheats
well and will keep in the refrigerator for 2 to 3 weeks.
You can adjust the consistency by adding a tablespoon
or so of heavy cream.
Yield: about 1 cup
- 1 cup heavy cream
- ¾ cup sugar
In a small saucepan, bring the cream just to a boil,
then set aside. Heat a medium saucepan over medium-high
heat and sprinkle the sugar evenly over the bottom of
the pan. As the sugar starts to melt and brown, shake
and move the pan to keep the sugar from burning (this
works better than stirring with a spoon). Cook the sugar
to a dark golden brown, about 4 minutes. Make sure there
are no sugar crystals undissolved, then very gradually
add the hot cream in very small batches; take care,
as the mixture will spatter and can easily burn you.
Cook for 1 minute, stirring occasionally, then remove
from the heat and pour into a metal bowl to cool. Keeps
for up to 5 days in the refrigerator. Rewarm to use.
|
