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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Farmette
- Gale Gand
- HiP Paris Blog
- Hunter Angler Gardener Cook
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Caramel Sauce with Crème Fraîche
Caramel sauce can at times be cloyingly sweet and one dimensional. Adding crème fraîche gives it a bit of tang and cuts the sweetness. It’s delightful served along side a slice of apple tart or topping off a scoop of ice cream.
1 cup (7 oz / 200 g) granulated sugar
About ½ cup or 125 ml water
7 tablespoons (3 ½ oz /100 g) salted butter, cubed
Scant ½ cup (3 ½ oz / 100 g) crème fraîche
½ teaspoon flaked sea salt or to taste
Measure out the ingredients and have within reach. Pour the sugar into the middle of a wide, heavy-bottomed pan and pour water over it to get the sugar wet; think wet sand. Set over a medium heat. Keep an eye on it as the sugar will begin to melt and turn amber in color.
Once it turns a deep, but not dark, amber colour (about seven minutes), take it off the heat and whisk in the butter until it is completely melted, then stir in the creme fraiche and ½ teaspoon salt.
Once you have a smooth sauce use immediately, or store in a sealed container in the fridge. You can reheat as necessary, adding a little additional crème fraîche or cream if it is too thick.