Caramel Sauce
Jorge Castillo: This sauce is delicious on several desserts, including ice cream.
Glenn Lindgren: We've used it on flan and cheesecake, and it's a must for islas flotantes.
Jorge Castillo: You can dress up a simple cake or pudding by drizzling this sauce over the top.
Glenn Lindgren: What those TV Chefs call "presentation!"
Jorge Castillo: It's also the fourth "milk" used to make a cuatro leches cake!
- 1 cup sugar
- 1/2 cup water
- 1 cup heavy cream
- 2 tablespoons butter
- 1/2 cup water
In a saucepan, bring the sugar and water to a boil, stirring regularly until you get a deep caramel color. The syrup should be brown and thick. Quickly whisk in the heavy cream and two tablespoons butter. Continue cooking until you have a rich, dark thick syrup. Approximately two to four minutes. Let cool, use immediately or refrigerate for later. Just heat slightly in the microwave to make it pourable.
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