Best Emerils Caramel Drizzle Sauce Recipes
EMERIL'S CARAMEL DRIZZLE SAUCE
Taken from Emeril's Creole Christmas Cookbook --- I have made it in the past with great results it's a great sauce to use on pies, bread puddings and cake slices --- can use half white and brown sugar.
Provided by Kittencalrecipezazz
Categories Sauces
Time 20m
Yield 3/4 cup
Number Of Ingredients 3
Steps:
- In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
- Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes); cool.
- The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).
Nutrition Facts : Calories 2126.8, Fat 117.4, SaturatedFat 73.1, Cholesterol 434.8, Sodium 125.6, Carbohydrate 275.5, Sugar 266.5, Protein 6.5
EMERIL'S CARAMEL DRIZZLE SAUCE
I came across this recipe when I lived in AR at a yard sale recipe cookbook, the lady was selling a book she bought, Emeril's Creole Christmas Cookbook - I like my Caramel Drizzle recipe with my Banana Bread.
Provided by Lauri Myers
Categories Other Sauces
Time 30m
Number Of Ingredients 3
Steps:
- 1. In a small heavy-bottomed saucepan combine sugar and water; bring the mixture to a boil, stirring often.
- 2. Cook stirring occasionally until the mixture is a deep caramel color and has the consistency of a thin syrup (about 10-15 minutes) remove from heat and stir in the whipping cream; return saucepan to high heat and boil the sauce until it regains the consistency of a thick syrup (about 2 minutes); cool.
- 3. The sauce can be refrigerated until ready to use (allow it to reach room temperature before drizzling).
EMERIL'S WARM PEACH PANCAKES WITH VANILLA BEAN ICE CREAM AND A DRIZZLE OF WARM CARAMEL SAUCE
Steps:
- For the pancakes: Preheat the oven to 400 degrees F. Place a 10-inch cast iron skillet in the oven.
- In a large bowl mix together the milk and creme fraiche until smooth. Whisk in the eggs and lemon zest and whisk together until smooth. Add the flour, salt and the sugar and whisk until smooth. Remove the skillet from the oven and place on the stove over low heat. Add the butter to the skillet and swirl around the bottom of the pan until it is completely melted. Add the batter to the skillet and return to the oven and bake until pancake puffs up around the edges, 20 minutes.
- For the peaches: To a hot skillet, add butter and melt. Add peaches and saute for 3 minutes, until beginning to soften. Add brown sugar, lemon juice, cinnamon and nutmeg and cook another 2 minutes.
- To Finish: Remove pancake from the oven. Slide pancake onto a large plate. Top pancake with peaches. Top with a scoop of vanilla ice cream, caramel sauce and powdered sugar and mint.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
- Recipe adapted from Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
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