Caramel Cream

Submitted by Chef Citron

"This is from the Imperial Sugar website. Nice to pour over bread pudding or cakes or straight into your mouth!!"

 

• Ready In: 15mins
• Ingredients: 3
• Yields: 1 saucepan cream
• Serves: 4-8

ingredients

• 1 1⁄2 cups whole milk
• 3 -4 tablespoons imperial sugar or 3 -4 tablespoons dixie crystals light brown sugar, firmly packed, to taste
• 1 teaspoon vanilla extract

directions

1. Warm milk with sugar over a medium low setting, stirring until sugar has dissolved.
2. Remove from heat and add vanilla extract.

Reviews

[ChefLee]

The flavor is really great in this cream. I would call it more of a sauce than cream though. It doesn't really thicken, though I may not have cooked it long enough because I didn't want it to scorch. I used dark brown sugar and double-strength pure vanilla extract. I poured it over some sweet raisin bread and it really tasted great. Chilled, you actually could have this as a drink if you are feeling decadent!