Рецепт Vanilla Bean Porter Caramel Sauce
Caramel sauce is one of my favorite
toppings. It's such a versitile ingredients because it has so many great
applications. Cupcakes, cakes, brownies, ice cream, pastries, anything sweet
really. This particular sauce is made with a vanilla bean porter which adds a
nice rich flavor to the caramel. Any porter or stout could be used but I
thought the vanilla bean would be really nice for what I was looking for.
When I served this then I drizzled it
over vanilla bean ice cream and whipped cream and it was delicious. I ate the
same dessert for the next two days. I also made cupcakes with it which you will
see the recipe for soon :). This recipe does use a candy thermometer to make it
but don't be alarmed by that, it takes a little time and patience but is
completely worth the effort involved.
See the tiny vanilla beans? So flavorful!
A few years ago I wanted nothing to do
with beer at all and only liked the cocktail style drinks but after I had my
son for some reason I started to like the flavors of different beers, and surprisingly
darker beers are my favorite. I started to realize that some beers have very
complex flavors when the person consuming them pays attention to what they are
drinking. I really enjoy baking and cooking with different beers now because it
adds a nice variety of flavor to whatever I'm making.
In this caramel sauce the actual alcohol
content is cooked out so that is not a concern, and if anyone tries it then the
first thing they will say, won't be "is there beer in this?". It will
probably be "yum!". The flavor isn't overwhelming it simply has a
nice a caramelized vanilla flavor that complements so many different dishes.
You could also try a mocha stout, coffee stout, or chocolate stout (or porter
for any of those) in this caramel it would work beautifully and add a nice
flavor.
Vanilla Bean Porter Caramel Sauce
- Makes about 1 ¾ cups
- Ingredients:
- - 12 ounces vanilla bean porter
- - 2 tablespoons butter, unsalted
- - 1 ½ cups dark brown sugar
- - 1 cup whipping cream
- - 1 teaspoon vanilla bean paste (or extract)
- - ⅛ teaspoon salt
Directions:
1. Over medium-high heat, simmer the porter for about
10 minutes, stir occasionally.
2. Stir in the butter and brown sugar. Cook, without
stirring, until the mixture reaches 234-235F on a candy thermometer, about 12
minutes.
3. Remove the mixture from heat and slowly stir in
the whipping cream, vanilla paste, and salt.
4. Put the pan back on the stove over medium heat and
stir constantly until the caramel sauce is thickened slightly and has a creamy
appearance. Pour into a glass jar or storage container and cool at least two
hour at room temperature. Store the caramel sauce in the refrigerator (it will
not thicken so much in the refrigerator that it cannot be drizzled with a spoon).
Stir before using.
Recipe adapted slightly from Betty Crocker
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