This recipe came to The Times in 2006, near the start of the trend that by 2010 had brought salted caramel onto seemingly every fourth restaurant menu in the city of New York. It was adapted by Christine Muhlke from the work of Nicole Kaplan, then the pastry chef at Eleven Madison Park, and it is excellent. When serving, which you should do alongside Ms. Kaplan’s caramel cakes if you can, add another pinch of fleur de sel over the top as a flavor-rousing finish. “Salt,” Ms. Kaplan said at the time, “just makes it more. . .caramelly.”
Ingredients
- ¾ cup plus 1/2 cup sugar
- 2 teaspoons light corn syrup
- 2 cups cream, preferably organic
- 2 cups whole milk
- 10 egg yolks
- ½ teaspoon fleur de sel, plus more for serving
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Nutritional Information
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Nutritional analysis per serving (4 servings)
750 calories; 49 grams fat; 30 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 74 grams sugars; 6 grams protein; 221 milligrams cholesterol; 393 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Makes about 1 quart
Preparation
- Place 3/4 cup sugar and the corn syrup in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.
- In a large bowl, whisk together the remaining sugar, yolks and fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix. Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker.
- Serve with the caramel cakes and sprinkle both with fleur de sel.
Dining and Cooking