Lemon Caramel
Caramel is the one sweet that I just can’t turn down—I absolutely adore the flavor of burnt sugar. This caramel combines burnt sugar with my other great food obsession: citrus. It’s everything I could ask for in a sauce. Serve this with the Rice Pudding Sundae (this page), or over yogurt or vanilla ice cream, perhaps topped with a spoonful of salty granola.
Ingredients
Makes about 1 cup
- 1 vanilla bean or 1 teaspoon vanilla extract
- 1 cup sugar
- ¾ cup heavy whipping cream
- Juice from 2 small lemons
- Salt
Instructions
- To separate the vanilla bean from its pod, split the pod in half lengthwise.
- Use a small knife to scrape out the seeds, then wipe them on the side of the pod.
- This is the easiest, cleanest way to utilize both the seeds and pod.
- Pour ½ cup water into a small pot on low heat.
- Carefully pour the sugar into the center of the pot (you don’t want the sugar to touch the sides or it will crystallize).
- Without stirring, turn the heat to high.
- Continue to watch the pot, without stirring, until the sugar melts, the water evaporates, and the liquid turns a light golden straw color, about 9 minutes.
- Turn the heat to medium and watch carefully while the sugar turns a medium to dark amber (in other words, the color of caramel), 2 to 3 minutes more.
- Meanwhile, warm the cream in a small pan on low heat or in a bowl in your microwave.
- This will reduce the amount of sputtering and splashing when you add it to the hot sugar.
- Turn off the heat under the caramel, leaving the pot on the burner.
- Pour in a small splash of cream at a time.
- (Be careful, it will sputter and spit.
- ) Swirl the pan to mix.
- When it stops sputtering, add another splash of cream.
- Continue with this process until you’ve added all of the cream.
- Remove the pan from the burner and stir in the vanilla bean or extract, the lemon juice, and a pinch of salt.
- Set aside to cool to room temperature.
- Remove the vanilla bean and use immediately, or store covered in your refrigerator for up to 2 weeks.
