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2 cups
Easy
Published 1998
This sauce is great on caramel pot de crème and on ice cream.
Heat the cream to barely simmering and keep warm.
Place the sugar and lemon juice in a small heavy saucepan and stir until the sugar is moistened. Caramelize the sugar (see Note, preceding recipe). Gradually pour in the hot cream, stirring constantly. (Be careful; the caramel will bubble up.) Heat to boiling, stirring constantly, then remove from heat. Add the butter and stir until smoo