Caramel Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 4 1/2 | oz | Granulated sugar |
| 1 1/4 | c | Whipping cream |
| 1/4 | c | Dry white wine |
| 7/8 | c | Heavy cream |
| 1 3/4 | oz | Granulated sugar |
| 1/4 | c | Whipping cream |
| 2 | Egg yolks | |
| 1 | oz | Granulated sugar |
INSTRUCTIONS
From: r.gagnaux@chnet.ch (Rene Gagnaux) Date: Mon, 4 Oct 1993 12:00:00 +0100 In a small saucepan caramelize the sugar. Moisten with wine, cover with cream and bring to the boil. In a bowl beat egg yolks and sugar until light and lemon-colored. Gradually stir in the caramel mixture. Return to pan. Beat vigorously over low heat until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool and chill. Fold in the cream. Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass. Move from left to right and draw caramel threads. Let dry. Serving: pour caramel cream into dessert plates, decorate with caramel threads and dust with confectioner's sugar. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 597
Calories From Fat: 359
Total Fat: 40.8g
Cholesterol: 232.9mg
Sodium: 44.9mg
Potassium: 98.8mg
Carbohydrates: 55g
Fiber: 0g
Sugar: 51.6g
Protein: 3.5g