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Use this recipe as a topping for our Pain Perdu, Meringue Cups, and Almond-Polenta Cake.

Martha Stewart Living, February 2003


Recipe Summary test

Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • In a 2-quart saucepan over medium heat, stir sugar and the water until sugar has dissolved. Without stirring, cook until dark amber, about 20 minutes; wash down sides of pan with a wet pastry brush to prevent crystals from forming.

  • Reduce heat to low. Carefully add the cream in a steady stream; stir with a wooden spoon when bubbling subsides. Add vanilla bean and scrapings; stir in lemon juice and butter. Remove from heat; discard vanilla pod before serving.

Cook's Notes

Sauce can be refrigerated up to one week. Before serving, let it come to room temperature or gently reheat.