Vanilla Bean Caramel Sauce
Author: Lauren Lilling
Recipe type: Dessert
Makes: 1 cup
- 160g (~3/4 cup) granulated sugar
- ½ vanilla bean (Madagascar bourbon if you have them!)
- 45 milliliters (3 tablespoons) water
- 120 milliliters (1/2 cup) heavy whipping cream
- 30 milliliters (2 tablespoons) milk, any type
- 2½g (1/2 teaspoon) sea salt
- In a heavy duty saucepan, combine granulated sugar, seeds scraped from vanilla bean, and water
- Cook over medium-high heat, whisking constantly until sugar is dissolved
- Continue to cook for a few minutes until caramel reaches a deep amber (do not stir)
- Remove from heat and immediately whisk in heavy cream
- Stir in milk and sea salt
- Drizzle liberally over apple cake or refrigerate until ready to serve
- Make ahead tip:
- Caramel sauce can be made up to one week ahead of time. Heat it gently over the stove or in microwave just prior to pouring over cake and serving
- Cake best enjoyed within 24 hours of baking
Recipe by Keep It Sweet Desserts at https://www.keepitsweetdesserts.com/vanilla-bean-bourbon-nectarine-bundt-cake-with-vanilla-bean-caramel-drizzle/
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