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 →