Chef Elisabeth Prueitt of San Francisco's Tartine Bakery created this caramel sauce, which adds a delicious finishing touch to her Fresh Peach & Candied Ginger Shortcakes. The caramel can be made up to 1 week in advance. Let cool, then cover and refrigerate. Bring to room temperature before using.
- 2/3 cup heavy cream
- 1/4 vanilla bean
- 1 1/4 cups sugar
- 1/4 tsp. salt
- 2 Tbs. light corn syrup
- 3/4 tsp. fresh lemon juice
- 4 Tbs. (1/2 stick) unsalted butter, cut into 1-inch pieces
In a large, heavy saucepan over medium heat, combine the sugar, salt, corn syrup and 1/4 cup water, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the mixture turns a light amber color, 5 to 7 minutes. Remove from the heat.
Carefully pour the warm cream into the caramel; the mixture will boil vigorously. When the boiling subsides, whisk until smooth. Stir in the lemon juice and let cool for 10 minutes.
Add the butter 1 piece at a time, whisking constantly after each addition. Continue to whisk the caramel as it cools. Makes about 1 1/2 cups.
Adapted from a recipe by Elisabeth Prueitt, Chef, Tartine, San Francisco, CA.