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Lemony caramel sauce

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Preparation info
  • Yield:

    12

    servings, approximately 1 ounce each
    • Difficulty

      Easy

Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Each Name of ingredient
8

Method

  • In a small heavy saucepan, bring the cream and lemon zest to the boil, reduce to a simmer, and cook for 5 minutes.
  • Remove from the heat, cover, and allow the cream to infuse for about 15 minutes.
  • Taste to confirm that the lemon flavor comes through clearly in the cream.
  • If it does, pass the liquid through a fine sieve.
  • Discard the ze

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