Lemon Scented Caramel Sauce Recipes

LEMON CARAMEL

Steps:

• Peel the zest off the lemon in long strips, making sure not to get too much pith.
• Pour the double cream into a medium sized saucepan and add the lemon peel.
• Bring up to a gentle heat and then remove from the heat just before it reaches a boil.
• Pour the cream and peel into a jug and leave to infuse at room temperature for at least 30 minutes. Strain out the lemon peel once infused and weigh out 300ml of the cream to use in this recipe.
• Tip the caster sugar into a medium sized saucepan and heat on a gentle temperature as the sugar begins to melt.
• Avoid moving the sugar around too much but you can encourage an even melting by gently shaking the actual saucepan around occasionally if you need to. Keep a careful eye on the sugar and do not leave at all.
• As the sugar has melted it will turn a dark golden tan colour. Watch to make sure it doesn't get too browned as this means it's burning.
• As soon as the sugar has melted and has turned that dark golden tan colour then pour in the strained cream and the butter. It will rise dramatically up the saucepan so stand back at first for safety.
• Stir the cream and butter into the melted sugar and it will quickly form a thick silky caramel sauce.
• Stir for a minute or two once the caramel has formed then you can turn off the heat and add the salt.
• Pour the caramel into a jug and leave for 20 minutes for it to thicken to a pourable consistency. Stir briefly before using.

LEMON CARAMEL SAUCE

Steps:

• In a large, heavy-bottomed saucepan or skillet, spread the sugar in an even layer. Pour 1/2 cup (125 ml) of the water over it, along with a few drops of the lemon juice. Heat the sugar, without stirring, over medium heat until the mixture begins to bubble and the sugar starts to dissolve. Tilt the pan gently if the sugar is cooking unevenly, or use a heatproof utensil to ever so gently stir the syrup.
• Once the sugar begins to smoke and becomes a deep amber color, remove it from the heat and add the remaining 1/2 cup (125 ml) water. Let the steam subside, then whisk the caramel until smooth (wear an oven mitt, as the hot caramel can splatter).
• Stir in 2 tablespoons lemon juice and let the mixture cool to room temperature. Strain it if there are any bits of undissolved sugar. Once the caramel reaches room temperature, taste it and add the additional lemon juice if you wish. Serve at room temperature or warm.
• To make Whiskey (or Rum) Caramel Sauce, replace the lemon juice with 1 tablespoon of whiskey (or rum). Once the mixture reaches room temperature, taste and add more liquor if desired.
• This sauce can be stored in the refrigerator for up to 1 month. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.

PROFITEROLES WITH ICE CREAM AND CARAMEL SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Put the water, butter, and salt in a heavy 2-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Place the pan over medium heat and beat constantly until the dough pulls away from the sides of the pan, about 4 minutes. Do not let it burn. A film may form on the bottom of the pan.
• Put the dough in an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for 4 minutes at high speed. Feel the dough: it should be sticky at first and then smooth and glossy.
• Line a sheet pan with parchment paper, and use a little bit of the dough to stick the corners of the paper down. Transfer the dough to a piping bag fitted with a large tip. Pipe the dough into 2-inch balls spaced about 1-inch apart on the parchment paper. Bake for 15 minutes; then rotate the tray and lower the oven temperature to 350 degrees F. Continue to bake for 10 minutes. Turn the oven off, leaving the door slightly open to let the profiteroles cool in the oven.
• To assemble, cut the profiteroles in 1/2 using a serrated knife. Place a scoop of ice cream on the botton 1/2 of the profiterole. Put the top on and drizzle with caramel sauce.
• Put the sugar and water in a 2-quart saucepan over medium heat. Stir once or twice to dissolve the sugar. Increase the heat to high and use a pastry brush dipped in cold water to brush down any crystallized sugar that forms on the side of the pan. Let the mixture bubble and caramelize until it is amber, about 5 to 7 minutes. Remove from the heat and whisk the cream in very slowly. Stir in the butter. Cool to room temperature before serving.

LEMON-CARAMEL SAUCE

Steps:

• Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
• Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.

CARAMEL SAUCE

Steps:

• In medium-sized saucepan combine sugar and 1/2 cup of the water. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Cook over a moderate heat, swirling the pan occasionally, until the color is dark brown and the mixture has the distinctive fragrance of caramel, about 10 to 15 minutes. Pour caramel into a 9-inch round cake pan, coating the bottom and the sides, some caramel will be left over. Swirl to coat evenly. Slowly and carefully add the remaining 3/4 cup of water to the caramel left in the saucepan. Bring to a boil and cook over moderate heat until the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to chill until serving time.

CITRUS-SAVORY CARAMEL SAUCE

Steps:

• Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve

OH-SO-EASY CARAMEL SAUCE

Steps:

• Bring brown sugar, butter, and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.

CHILLED LEMON SOUFFLES WITH CARAMEL SAUCE

Steps:

• Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. Pour 1/4 cup water into small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
• Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk constantly over medium-high heat until mixture boils and thickens, about 2 minutes. Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.
• Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until instant-read thermometer inserted into mixture registers 140°F, about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.
• Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.).
• Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. Using both hands, hold plate and soufflé dish tightly together and shake gently, allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve.