Technical Stages :
- Cook the sugar until you obtain a brown caramel (its color depends on the taste you want to give your sauce. Beware not to make it too dark as it would give a bitter taste to the sauce).
- Dissolve immediately, away from heat, the caramel with the and whisk. Put back on the stove and let the caramel dissolve completely into the cream.
- Leave to cool.
- NOTE: When diluting the caramel, the difference between cold cream and boiling caramel brings the cream to a very quick boil, and splashes might cause burns.
- Be careful !!!
Thank you for following this recipe !
The essentials
To make this recipe, some of these items will be required: