Recipe by Shannon Cooks
This is a copycat recipe I made to taste like the (expensive!) Creme Brulee dipping sauce sold at Le Gourmet Chef stores in the USA. This is great over ice cream or cheesecake. You can also eat it as a dip with animal crackers or grahams.
Top Review by D. D.
This is delicious! BUT I would have done a couple of things differently like the constant stirring meant the heat didn't get the sugar melting very fast and I wore myself out stirring little blobs that looked like they'd never change until I realized I could stir a bit then let it heat a bit then stir a bit and it worked better. When time to put the heavy cream in I thought I was putting it in slowly enough but apparently author means in drop by drop form cause I almost had a hard mess. Lastly the wooden spoon was something I didn't have and I made the mistake of using a flexible type plastic one. Don't do it. I accidentally flung a tiny bit of the hot melted sugar onto a finger and wow what a burn! BUT that said I will make this again and again because it was a hit with my guests. I added a tablespoon of Cointreau ( orange flavored liqueur ) to the mix and drizzled it over New York cheesecake - FABULOUS!
- 1 1⁄2 cups granulated sugar
- 2 tablespoons water
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon cinnamon
Directions See How It's Made
- Using a wooden spoon, combine sugar and water in a large saucepan over a high heat, stirring constantly.
- Use a dampened pastry brush to brush any stray sugar particles off the sides of the pan.
- Continue to stir until mixture forms a caramel like mixture of darkened amber color.
- Remove from heat and GRADUALLY add cream, stirring like a madwoman/madman after each addition.
- Add cinnamon and vanilla and return to the heat for one minute. Keep stirring! (make sure that you do not leave it on the heat any longer!). Keep on stirring and serve as desired.