Category Archives: sweets

Deep, Dark Salted Butter Caramel Sauce [Sauce au Caramel au Beurre]

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Makes about 1 1/3 cups
1 cup sugar
3 ounces (6 tablespoons) salted butter, the better you can get, the better it will taste
1/2 cup plus two tablespoons heavy cream, at room temperature

Melt the sugar over medium to moderately high heat in a larger pot than you think you at least two or three quarts, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the liquefied sugar to a nice, dark copper color. Add the butter all at once and stir it in, before turning off the stove and pour in the heavy cream (The sauce will foam up quite a bit when you add it; this is why you want the larger pot.), whisking it until you get a smooth sauce.

You use it right away or pour it into a jar and store it in the fridge for up to two weeks. When you take it out, it will likely have thickened a bit but 60 seconds in the microwave brings it right back to pouring consistency.
Serve over everything.

This is from checkout the blog for photos and further instructions.

Pots de Creme – Patty Foust

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1 cup chocolate chips
1 1/4 cups scalded heavy cream (table cream or blend of 3/4 cup half and half and 1/2 cup whipping cream)
2 egg yokes
3 Tablespoons brandy, Cointreau, etc. * optional

Use blender. Blend until smooth.
Pour mixture into ramikins or pot de creme containers. Makes 6.
Cover with saran or foil to prevent skin from forming.
Chill until firm, several hours. Serve.

The heat of the scalded cream “cooks” the egg yolks to prevent bacterial problems.

Dundee Cake – Amy Voigt

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1 c butter
2/3 c sugar
4 eggs
¼ c scotch
2 ¼ c sifted flour
1 tsp baking powder
½ tsp salt
1 c chopped mixed candied fruit
1 c currants or seedless raisins
1 c finely chopped pecans

Beat butter until fluffy, then cream with sugar until light. Add eggs, one at a time, beating well after each addition. Stir in scotch. The mixture will look curdled but it doesn’t matter. Stir in flour with baking powder and salt. Beat into mixture about 4 minutes, until smooth. Fold in fruits and nuts. Pour batter into a greased and floured 8 inch springform pan. Bake at 325 degrees for 45 minutes or until firm to touch. Cool in pan 10 minutes then remove sides and cool thoroughly.

Dip cheese cloth into scotch and wring out. Wrap cake in cloth and then wrap in foil or place in airtight tin. Store in a cool place for several days before cutting into thin slices.

Raspberry Clafouti – Eric Rippert

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Serves 2

1 tablespoon butter
¼ cup sugar + more for ramekin
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 cup fresh raspberries
Vanilla ice cream (optional)

1. Heat toaster oven to 400°F. Butter two 3 ½ – inch ramekins and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half and vanilla extract; mix to combine.
3. Add the all purpose flour and whisk very well.
4. Divide the raspberries into the ramekins and pour the batter over the raspberries.
5. Bake for 10-20 minutes until golden brown and the middle is set. Time will depend on accuracy of the oven.

Note: watch the video by clicking on the underlined title–Raspberry Clafouti