Caramel sauce a la Julia Child



What do you do with left over whipping cream?  I could have it over chocolate cheerios, dang those are good, and certainly not approved for the Primal Diet.  Oh well, the 80%/20% rule covers this infraction.  But I’m out of cheerios – so Caramel Sauce it is.

I made Mom’s Christmas Pie – her version of coconut cream pie – enter the whipping cream.  Note: Decided to go without the crust this time.  So it’s pudding.  And really, really good.  




1 cup sugar
1/3 cup water

*Have a large pan of cold water ready to stop the cooking once the desired caramel color is achieved.

Blend the sugar and water in heavy saucepan and bring to simmer.  Remove from heat, and swirl the pan by its handle to make sure the sugar has completely dissolved, and the liquid is perfectly clear.



Cover the pan tightly and boil the syrup for several minutes over moderately high heat – keep peeking, after a minute or so, and boil until the bubbles are thick.   




Uncover the pan and continue boiling, swirling the pan slowly by its handle.  In a number of seconds the syrup will begin to color.  Continue boiling and swirling a few seconds more, until it’s a light caramel brown, then remove from heat and continue swirling – it will darken more. 

Set the bottom of the pan in the pan of cold water to cool it.



1 cup heavy cream
A pinch of salt
2 tsp pure vanilla extract

When the caramel has cooled but is still liquid, blend in the cream, which will partially congeal the caramel.  Simmer, stirring, for several minutes over moderate heat while the caramel dissolves.  Remove from heat; stir in salt and the vanilla.  Serve warm or cool.


Turns out a dollop of caramel sauce on oatmeal topped with walnuts is a fine way to begin one's morning.   Mmmm.

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