George Lang

Caramel Sauce

Karamelmártás

Preparation info
  • 3 cups sauce, for

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ½ cup sugar
  • 1¼ cups milk
  • 3 egg yolks

Method

  1. In a heavy-bottomed pot cook the sugar till it becomes golden brown. Add milk and stir well. Cook till sugar completely dissolves.
  2. Mix the egg yolks with the flour and heavy cream.
  3. Pour egg-yolk mixture into the hot caramel milk. Cook over low heat, stirring constantly. When the sauce starts bubbling, take it off the heat.