James Peterson

Caramel Cream Sauce

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Ingredients

granulated sugar 1 lb

Method

  1. Melt the sugar in a 4-quart (4 liter) heavy-bottomed saucepan or copper poêlon. (A large saucepan or poêlon is necessary because the cream boils up when added to the caramel.) (A)