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Creamy Caramel Sauce

Source: Sherry Yard of Spago - Beverly Hills
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Active Time:  25 Minutes
Total Time:  30 Minutes
  Yields 2 1/4 cups
Creme fraiche is a perfect balance of flavor -- sweet, tangy, slightly bitter
1 cup sugar
1/4 cup water
1/2 teaspoon lemon juice
1 cup heavy cream
1/2 cup creme fraiche  (may substitute with heavy cream)
Combine sugar, water and lemon juice in heavy one-quart saucepan. Stir over medium-low heat until sugar dissolves, frequently brushing down sides of pan with wet pastry brush. Increase heat; boil without stirring until syrup turns deep golden brown and candy thermometer registers 335 degrees F, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat and cool 5 minutes.

Carefully add cream (caramel will bubble up vigorously). Return to low heat; stir until any bits of caramel dissolve. Remove from heat. Whisk in creme fraiche. Transfer to bowl. Cover and refrigerate.

Serving size = 1 tablespoon

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 2 1/4 cups
Calories: 51
Cholesterol: 10mg
Sodium: 4mg
Carbohydrates, Total: 6g
Fat. Total: 3g
% Cal. from Fat: 53%
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