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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish

Total Time: 0 min.

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

Submitted By: Steve W. - See All My Recipes

Date Added: January 27, 2013

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)

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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.

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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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