Burnt Sugar Butter Cream

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
6 tablespoons	90ml	Water
4		Egg yolks
2		Butter
1/2 cup	118ml	Caramel sauce

Recipe Instructions

In a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer.

This recipe yields 2 1/4 cups.

Source:
EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing - From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.