This is an update to my recent post:
I got help from a chef 🙂
Apparently, the glass pan I used retains so much heat that it keeps the caramel cooking after I kill the fire. So, the suggestion was to kill the fire way before the sugar starts to change color. I tried that but the sugar was still grainy. So after a moment to cool the pan, I put it back again to melt the sugar on low heat. This went on and on until I finally got everything liquified. I didn’t let the caramel start to smoke. I also added the salt after killing the fire, which caused the caramel to color and become easier to pour into the pre-greased baking sheet.
Ahhh… A beautiful golden, salty caramel praline!
Next up: churn the caramel ice cream I’ve been chilling in the fridge.
Ice cream starts off like this… the consistency of liquid custard. Thick enough to coat a wooden spoon but not solid yet.
While the ice cream was freezing in the bowl, I grabbed a pestle and cracked the cooled caramel praline to little bits (and chewed on a few). 🙂
After 20 minutes on the machine, the ice cream was nicely aerated and starting to solidify.
After freezing the ice cream some more overnight in the freezer, I devoured a couple of scoops!
On a side note: I love my new red bowls! Got them from a quaint restaurant in Tagaytay (more on that coming up soon)!
This recipe is the toughest one yet! I knew sugar and eggs are challenging but I got a taste of just how true that is trying to make this caramel praline.
Though I love the buttery taste of this ice cream, both Hubby and I find it too sweet!
Next time I make this, I am going to use less sugar and maybe even try using conrnstarch instead of eggs.
Oh, the guilt! 3 cups of sugar, 6 egg yolks, lots of cream, a few tablespoons of butter… I am never going to fit into that Jill Stuart dress!!!