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Caramel Cream

48

Use this cream to fill our Yule Logs.

  • Yield: Makes 3 cups (enough for 2 yule logs)

Source: Martha Stewart Living, December 2009

Ingredients

  • 1 1/2 cups sugar
  • 1/4 cup water
  • 2 cups heavy cream
  • 1/4 cup creme fraiche or sour cream
  • 1/2 teaspoon pure vanilla extract
  • Pinch of coarse salt

Directions

  1. Prepare an ice-water bath. Heat sugar and water in a medium saucepan over medium-high heat until mixture boils and sugar dissolves, washing down sides of pan often with a wet pastry brush to prevent crystals from forming. Reduce heat to medium, and cook until sugar turns dark amber, 5 to 7 minutes more. Immediately remove from heat, and carefully whisk in 1 cup cream. Return to medium heat, and cook until sugar melts completely and mixture boils.

  2. Remove from heat, and pour into a bowl set in ice-water bath. Let caramel cool, stirring often, for 10 minutes. Stir in creme fraiche, vanilla, and salt. Cover and refrigerate at least 2 hours or up to 5 days.

  3. Just before using, beat remaining 1 cup cream until stiff peaks form. Gently fold into caramel sauce, using a rubber spatula, until incorporated. Whisk to thicken, about 1 minute.

Reviews Add a comment

  • barbarafeltch08
    18 FEB, 2012
    Wow... so good! I honestly thought as I was making it and when I pulled the cake out of the oven that it wasn't going to be good, but I was wrong. Once it cools down and combined with the frosting, its a perfect fall cake. Doubling the spices is a must! Except the orange peel, which can be overwhelming. Also, make sure to not burn the caramel. I did two batches and there was a big difference between them, I cooked the first one a few minutes too long. Will definitely make again! I learned that recipe at http://www.gourmandia.com and http://www.gourmetrecipe.com. Try visiting those sites...they have lots of exciting and tasty recipes for you to choose from. Enjoy!
    Reply