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Chef Don's
Favorite Dessert Recipes
Caramel Cream Sauce
Yield: 2 cups
1 lb. Granulated Sugar
1 qt. Heavy Cream
2 tsp. Vanilla
In a large heavy bottomed pot melt the sugar. Stir
the sugar constantly to remove any lumps. Continue stirring until the
caramel is a deep brown color. Add half the cream to the pot. Be
careful, the cream is going to boil vigorously and will come up in the
pot. When the boiling slows add the rest of the cream and whip until
the caramel has completely dissolved in the cream. Check the
consistency and reduce until thick if necessary. Add the vanilla and
serve or refrigerate. |
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