Best Caramel Bowls Recipes

Caramel Bowls image

Provided by Martha Stewart

Number Of Ingredients 2

Caramel Coating
Vegetable oil, for ladle

Steps:

Lightly oil the outside of an eight-ounce ladle. Working over a piece of parchment or baking sheet drizzle the caramel coating from a tablespoon over the ladle, making thin intersecting lines. Turn ladle right-side up, and place 2 ice cubes inside the ladle. Swirl to cool the coating, being careful not to spill the ice or any drops of water on the caramel. Let the caramel set completely.
Gently cup the ladle with your hand, and ease the hardened caramel off the ladle. Immediately transfer bowl to an airtight container. Empty ice, dry ladle, and re-oil; repeat with the remaining coating. If necessary, caramel coating can be reheated over low heat. Store in airtight container up to 2 days.

Vietnamese Caramel Beef Bowls image

Provided by @MakeItYours

Number Of Ingredients 12

1 tablespoon water
4 tablespoons palm sugar (or brown sugar)
1 pound ground beef
1 shallot, finely diced
1 tablespoon garlic, grated/minced
1 tablespoon galangal (or ginger), grated
1 bird's eye chili, thinly sliced
2 tablespoons fish sauce
1 lime, zest and juice
1 tablespoon cilantro, chopped (optional)
1 tablespoon basil, chopped (optional)
1 tablespoon mint, chopped (optional)

Steps:

Melt the sugar into the water in a large pan over medium heat, bring to a boil and let it cook until it turns a nice caramelized brown/amber colour, about 2-3 minutes.
Add beef and shallot and cook, breaking the beef apart as it cooks, about 10 minutes.
Add the garlic, galangal, chili, fish sauce, lime zest and juice, mix and cook until fragrant, about a minute.
Mix in the fresh herbs and enjoy!