Spiced Caramel
Courtesy of our own chef Laurence Viens, this recipe goes great with dessert like apple pie, to spread on a slice of bread, to serve at brunch, or to give as a holiday gift. The caramel is enhanced with star anise, cinnamon and ginger, providing a warm and fragrant flavour. It’s a winter indulgence par […]
Ingredients
- 1/2 cup (125 ml) 35% cream
- 2 star anise
- 1 cinnamon stick, about 4 inches (10 cm) long
- 1 piece fresh ginger, about 1 inch (2.5 cm) long, washed and sliced
- 1/2 tsp (2.5 ml) vanilla
- 1 cup (210 g) sugar
- 1/4 cup (60 ml) water
- 3 tbsp unsalted butter, diced (see note)
- 1/4 tsp fleur de sel
Instructions
- In a small pot, bring the 35% cream, star anise, cinnamon stick, ginger and vanilla to a boil. Remove from the heat. Cover and let infuse for 5 minutes.
- Strain the cream through a sieve placed over a bowl. Compost the aromatics. Set the cream aside.
- In another pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Remove from the heat.
- Gradually add the spiced cream to the caramel. Watch out for splattering. Bring to a boil and cook until the caramel is smooth. Stir in the butter. Remove from the heat.
- Add the fleur de sel to the caramel and mix well. Transfer to an airtight container. The spiced caramel will keep for 1 month in the refrigerator.
Courtesy of our own chef Laurence Viens, this recipe goes great with dessert like apple pie, to spread on a slice of bread, to serve at brunch, or to give as a holiday gift. The caramel is enhanced with star anise, cinnamon and ginger, providing a warm and fragrant flavour. It’s a winter indulgence par excellence.