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Caramel cream sauce

 

Makes 2 cups

 

In a saucepan, place:

1½ cups heavy cream

Bring to a simmer. Remove from heat and set aside.

In another saucepan, combine:

1¼ cups sugar

⅓ cup water

Without stirring, heat gently until the sugar dissolves. Increase the heat and bring to a full boil. Watching carefully, continue to cook undisturbed until the mixture is a deep golden brown, about 5–8 minutes. Remove from heat. Slowly whisk in:

Reserved cream

Return to low heat and whisk until smooth, about 2–3 minutes. Remove from heat and stir in:

1 teaspoon Calvados (optional)

½ teaspoon coarse sea salt (optional)

Serve warm.