Print Caramel Cream Recipe
Notes:
Caramel Cream
Ingredients:
4 1/2 Ounces Sugar (5.5 oz)
1 1/4 Cups Cream if desired
1/4 Cup Dry White Wine preferably nonalcoholic white wine or vegetable stock
7/8 Cup Heavy Cream
1 3/4 Ounces Sugar (5.5 oz)
1/4 Cup Cream if desired
2 Unit Eggs yolks (up to 5)
1 Ounce Sugar (5.5 oz)
Directions:
1. In a small saucepan caramelize the sugar.

2. Moisten with wine, cover with cream and bring to the boil.

3. In a bowl beat egg yolks and sugar until light and lemon-colored.

4. Gradually stir in the caramel mixture. Return to pan.

5. Beat vigorously over low heat until cream thickens.

6. DO NOT BOIL !! Strain through a fine sieve. Let cool and chill.

7. Fold in the cream. Caramel threads: caramelize sugar.

8. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads.

9. Let dry. Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioner\'s sugar.