This is a mix of two recipes for amazingness.
- 1/2 C (6oz) butter
- 1C sugar
- 1C heavy cream
- 1/4 t vanilla extract
- 1/8 t salt
- Melt butter over medium heat
- Add sugar until dark caramel and foaming
- Remove from heat
- Add heavy cream and stir
- Add vanilla and salt
- Let cool a bit since it is quite hot
- 6T butter
- 8oz cream cheese
- 1T crème fraîche
- 1/3 C buttermilk powder
- 1 1/4 to 1 3/4C powdered sugar (to taste, depending on caramel)
- beat butter, then add cream cheese until fluffy and smooth
- stir in crème fraîche
- sift in buttermilk powder
- then 1C powdered sugar
- add caramel
- taste and see how caramel-y / sweet you want it
We used half a teaspoon of rennet and brought it down to 99 then up to 105 with not great results. We used a pan that was too thin and the milk browned a bit on the bottom which went straight into the taste of the milk. Ick.
Grill 6 min one side and 2 min the other for 1/2″ thick pieces
I did 6 and 3 and it came out dry last night. Whoops.
A standard in our house. What does our daughter first do when she stars playing pretend? Cook. What does she cook? Chapati and tikka masala sauce. Now serving chai as well.
A unique kind of caramel. I wanted to do it for years and then finally had extra quince in 2012. Here is the result of a bunch of tweaking.
Oct 2012: made with Tartine bread. I am not sure what else Michelle changed on this one. She definitely skipped some steps. It calls for thyme but we only had cilantro and parsley on hand. Those were definitely missed.