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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Cream

Date Added: January 27, 2013


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)
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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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Sulfites, Natural Sweeteners allergies.
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