-Bon Appetit, 2006
Makes about 1 1/3 cups.
ingredients
3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
preparation
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you may want to stand back — mixture will bubble vigorously). Stir sauce over low heat until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let caramel sauce cool to room temperature.)
Showing posts with label caramel. Show all posts
Showing posts with label caramel. Show all posts
16 September 2008
20 December 2007
Not-Too-Sweet Butterscotch Icing
Adapted from a cooks.com recipe for fluffy cooked icing.
Combine 1 cup milk with 5 T white flour. Cook, stirring constantly, over medium heat, till thickened.
In a separate pan combine 1 cup brown sugar, 1/2 t salt and 1/4 cup unsalted butter over medium low heat. Heat and stir till sugar melts.
Combine sugar and milk mixtures.
Add 1/2 cup shortening and 1/4 t each orange extract and vanilla extract.
Beat until fluffy.
Combine 1 cup milk with 5 T white flour. Cook, stirring constantly, over medium heat, till thickened.
In a separate pan combine 1 cup brown sugar, 1/2 t salt and 1/4 cup unsalted butter over medium low heat. Heat and stir till sugar melts.
Combine sugar and milk mixtures.
Add 1/2 cup shortening and 1/4 t each orange extract and vanilla extract.
Beat until fluffy.
12 December 2007
Caramel Swirl Hunks
-The Washington Post, December 12, 2007
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
16 August 2007
Maple Crema
-Adapted from Gina DePalma of Babbo, via NYTimes 02/21/2007
Time: 1 1/2 hours, plus chilling
2 cups pure maple syrup
2 cups heavy cream
1/2 cup whole milk
6 large egg yolks
2 teaspoons granulated sugar
Pinch kosher salt.
1. Preheat oven to 325 degrees. Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.) Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes. (Syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers.)
2. Remove from heat and whisk in cream and milk. Return saucepan to heat and bring to low simmer. Meanwhile whisk yolks well with sugar and salt in large bowl. Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks. Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
3. Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups. Evenly divide the custard among the cups; do not fill to the top. Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups. Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
4. Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness. The custards are done when the centers are set a bit, even jiggly like gelatin. Total baking time will be 50 to 60 minutes.
5. Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature. Refrigerate at least 4 hours, until thoroughly chilled.
Yield: 8 servings.
Time: 1 1/2 hours, plus chilling
2 cups pure maple syrup
2 cups heavy cream
1/2 cup whole milk
6 large egg yolks
2 teaspoons granulated sugar
Pinch kosher salt.
1. Preheat oven to 325 degrees. Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.) Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes. (Syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers.)
2. Remove from heat and whisk in cream and milk. Return saucepan to heat and bring to low simmer. Meanwhile whisk yolks well with sugar and salt in large bowl. Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks. Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
3. Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups. Evenly divide the custard among the cups; do not fill to the top. Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups. Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
4. Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness. The custards are done when the centers are set a bit, even jiggly like gelatin. Total baking time will be 50 to 60 minutes.
5. Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature. Refrigerate at least 4 hours, until thoroughly chilled.
Yield: 8 servings.
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