Lemon Caramel Sauce Recipes

Steps:

• Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until medium caramel in color, swirling the pan occasionally to even out the color, about 5 to 10 minutes.
• Meanwhile, in another saucepan bring the cream and lemon peel to a boil and set aside to infuse the flavor.
• When the caramel is the desired color immediately turn off the heat and use a wooden spoon to slowly and carefully stir in the cream (it will bubble up and may splatter). Pass through a fine strainer and serve warm.

Steps:

• Serving Suggestion: Cinnamon ice cream
• Make the Pound Cake: Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper.
• In a small saucepan, bring the orange juice and saffron to a boil then turn the heat off immediately and let steep 5 minutes.
• In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the saffron spiked orange juice, trying to use all the threads in the orange juice. Mix just until smooth.
• Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
• Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining saffron spiked orange juice (about 1/3 cup), until the sugar is dissolved.
• When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in.
• Repeat until all the glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
• The cake will last up to a week, well-wrapped with plastic wrap.
• Make the Lemon Caramel Sauce: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the walls of the pan, trying not to splash any sugar onto the walls. Do not stir; gently draw your finger twice through the center of the sugar, making a cross, to moisten it. Over high heat, bring to a full boil and cook without stirring until amber-colored caramel, about 10 to 15 minutes, swirling the mixture occasionally to even out the color.
• Add the lemon juice and vanilla and wait for the caramel to bubble and subside. Let the caramel cool.
• To serve, cut the pound cake in thin slices and serve with scoops of cinnamon ice cream and a drizzling of 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.

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.

Steps:

• Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.
• Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits.

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.

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.