Prep 0 mins
Cook 20 mins
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.
- 1 1⁄2 cups granulated sugar
- 2 tablespoons water
- 3⁄4 cup heavy cream
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 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.
For a special brunch I served this over creme brulee French toast. Devilishly delicious.
I'm so glad Chilicat explained about the sugar or I would have given up. To get to the point of liqufying too far longer than I expected, and I had to piok out a few lumps that never melted. The end result was ok, it just wasn't worth the time it took to make,
This is 5 STAR worthy and then some!!! I had mine over pineapple chunks and the blend was superb! Thanks, Shannon. (: