Caramel Recipes
from the NY Times
SALTED CARAMEL ICE CREAM
By MilkMade
Makes about 1 quart
3/4 cup sugar
3 tablespoons water
1 1/4 cup cream
1 1/4 cup milk
4 egg yolks
1 1/4 teaspoons fine-grain sea salt or kosher salt
1/2 teaspoon vanilla extract.
1. Cook sugar and water in a 3-quart saucepan over medium heat, swirling the pan occasionally. When sugar begins to clump, scrape the sides of the saucepan with a heatproof spatula. When sugar becomes evenly dark amber, remove from heat and carefully add cream, then milk. Return to heat to let hardened caramelized sugar pieces dissolve and become evenly incorporated.
2. Add egg yolks to a bowl and break them with a whisk. To temper the egg yolks, slowly pour about one-third of the hot cream mixture into the egg yolks, whisking constantly. Pour them back into the remaining cream mixture (in saucepan). Add salt and cook custard over low heat, stirring constantly and scraping the bottom of the saucepan with a wooden spoon. The custard is ready when it reaches 160 degrees F, or when it coats the back of the spoon.
3. Strain mixture into a medium bowl set over an ice bath. Add vanilla and stir until mixture has cooled down. Refrigerate custard for at least 8 hours, or overnight. Freeze in an ice cream machine according to the manufacturer’s instructions.
DULCE DE LECHE STEAMER
By Chef Vera Tong, Pastry Chef at Dovetail
Serves 2
6 tablespoons dulce de leche (can be found in the supermarket)
1 cup whole milk.
Whisk together the ingredients until uniform and then steam until very hot. If you don’t have a steamer, heat up both ingredients while whisking constantly until foamy consistency is achieved. Serve with milk-chocolate whipped cream (recipe below).
MILK CHOCOLATE WHIPPED CREAM
1 teaspoon madras curry
1 3/4 cups heavy cream
1/2 cup chopped good-quality milk chocolate (preferably Valrhona).
1. In a saucepan over medium heat, toast curry for 30 seconds. Add cream and scald.
2. Add the curried cream to the milk chocolate and stir until combined. Chill in an ice bath and refrigerate for 6 hours before whipping. (This can be done one day in advance.)
3. Whip cream until it forms soft peaks.
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