This is caramel-flavored crème anglaise bound by gelatin and lightened with very softly whipped cream.
It is used in Caramel Carousel.
3-cup copper sugar pot or comparable-size heavy-bottomed saucepan, mercury candy thermometer
Place the sugar cubes into a
When the sugar is melted, raise the heat to caramelize it. Swirl the pan from time to time to distribute the heat evenly. (You want the sugar to color darker than usual so that its flavor will carry through the other ingredients.) When the sugar is a dark amber color, remove it from the heat. Pour the warm heavy cream, all at once, into the pan. (Careful, it will bubble up.) Begin stirring the mixture right away with a wooden spoon. If some of the sugar hardens, put the mixture over very low heat, and stir it occasionally until it melts into the cream. Then pour this into a liquid cup measure and add enough milk to make
Pour the water in a small bowl, sprinkle the gelatin over it and set aside until softened.
Rest a sieve on top of a
Place the egg yolks in a
Immediately remove from the heat and pour the cream through the sieve into the mixing bowl. Stir in the softened gelatin until dissolved and set over a large bowl-filled with ice water. Stir the mixture occasionally to prevent it from sticking to the cold sides of the bowl and to redistribute the temperature. When it is syrupy and cooler than room temperature (about 9 minutes), fold in the chilled, lightly whipped cream with a rubber spatula.
Pour into a container or cake-lined pan and refrigerate at least 4 hours or until cold and set.
© 1984 Flo Braker estate. All rights reserved.