Caramel Sauce with crème fraîche

Caramel sauce can at times be cloyingly sweet and one dimenstional. Adding crème fraîche gives it a bit of tang and cuts the sweetness. It’s delightful served along side a slice of apple tart or topping off a scoop of ice cream. 

1 cup (7 oz / 200 g) granulated sugar
About ½ cup or 125 ml water
7 tablespoons (3 ½ oz /100 g) salted butter, cubed
Scant ½ cup (3 ½ oz / 100 g) crème fraîche
½ teaspoon flaked sea salt or to taste

Measure out the ingredients and have within reach. Pour the sugar into the middle of a wide, heavy-bottomed pan and pour water over it to get the sugar wet; think wet sand. Set over a medium heat. Keep an eye on it as the sugar will begin to melt and turn amber in color.

Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the creme fraiche and ½ teaspoon salt.

Once you have a smooth sauce use immediately, or store in a sealed container in the fridge. You can reheat as necessary, adding a little additional crème fraîche or cream if it is too thick.

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