Sometimes a recipe’s ingredients aren’t readily available. Usually caramel sauce is made with sugar, water, cream, and a bit of vanilla. Three of those ingredients are usually in the house. Cream: not always. However, eggs are usually on hand.
This recipe uses the richness of egg yolks to help set the sauce, and give it a lovely sheen when serving. Don’t cook over too high a heat, or the yolks will separate a bit. It will come to a boil, just give it a bit more time. Just be sure to strain the sauce before using.
This is great with apple cake, ginger cake, bread puddings, ice cream etc. Continue reading