Lemon-Scented Caramel Sauce
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
51
Sourness
43
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Pour the sugar into the center of a deep saucepan
2
Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls
3
Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it
4
Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes
5
Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor
6
When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter)
7
Pass through a fine strainer and serve warm