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…
Instructions
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1
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.
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2
Strain the cream through a sieve placed over a bowl. Compost the aromatics. Set the cream aside.
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3
In another pot, bring the sugar and water to a boil. Cook without stirring until an amber caramel forms. Remove from the heat.
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4
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.
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5
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.
