Burnt sugar butter cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | sugar |
| 6.00 | tablespoon | water |
| 4.00 | egg yolks | |
| 2.00 | sticks butter | |
| ½ | cup | caramel sauce |
Directions
In a saucepan, over high heat, add the sugar and water. Bring the mixture to a boil and cook until the mixture reaches 115 degrees, soft ball stage. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Add the butter, a tablespoon at a time and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer. This recipe yields 2¼ cups.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his CREOLE CHRISTMAS (c) 1997 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B61 broadcast 10-12-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-23-1998
Recipe by: Emeril Lagasse
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