Wednesday, 29 January 2014

Caramel Beurre Salé

Salted caramel has always been one of my all time favourite flavours. Being here in Paris I have been spoiled as it is so easily available everywhere so common that I began to worry that I would have serious withdrawal symptoms when I move back to the UK. I had to rectify the situation and develop a recipe so I can always have a jar to hand, you never want to be caught short needing caramel and not have it on every local shop shelf. My kitchen cupboard back in blighty needs to satisfy all of my Paris cravings to ease the transition back to reality.

you will need;

160g unrefined caster sugar
80g salted butter
20cl crème fraîche

method:
  1. Gently heat the sugar in a dry pan. the sugar will start to dissolve but be careful that it does not catch and burn as this will ruin the flavour. As the sugar is heating in one pan you need to gently warm the crème fraîche in another pan. Also melt the butter in a third pan and set aside.
  2. As soon as the sugar turns into liquid begin to start adding the crème fraîche, a little at a time and stirring constantly so the the two combine well.
  3. Once the two are fully combined you need to do the same thing with the melted and slightly cooled butter.
  4. Pour into a sterilised glass jar, pop the lid on and leave to cool.
Now you have caramel to hand to add to recipes or top pancakes, ahem I mean crepes with at a moments notice. This should keep for a week in the fridge. Enjoy!

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