| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive01 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 6 |
tb |
Water |
| 4 |
|
Egg yolks |
| 2 |
|
Sticks Butter |
| 1/2 |
c |
Caramel sauce |
INSTRUCTIONS
In a saucepan, over high heat, add the sugar and water. Bring the
mixture to a boil and cook until the mixture reaches 115 degrees,
soft ball stage. Using a mixer, fitted with paddle, beat the egg
yolks. With the machine running, slowly add the syrup. Beat until the
mixture is thick and cool, about 5 minutes. Add the butter, a
tablespoon at a time and beat well. Add the caramel sauce and beat
well. Remove the frosting from the mixer. This recipe yields 2 1/4
cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his
CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV
FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from
their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-23-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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