Caramel: Recipes for Deliciously Gooey Desserts

Overview

Caramel is the dreamiest, yummiest, most irresistible of sweets. And this full-surrender cookbook celebrates its remarkable versatility with creamy puddings, crunchy toffee, moist cakes, and fluffy meringues. Whether enjoying the satisfying crackle through a Crme Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Crme Anglaise, everyone will find a favorite among these delicious treats. Step-by-step instructions make ...
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Overview

Caramel is the dreamiest, yummiest, most irresistible of sweets. And this full-surrender cookbook celebrates its remarkable versatility with creamy puddings, crunchy toffee, moist cakes, and fluffy meringues. Whether enjoying the satisfying crackle through a Crme Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Crme Anglaise, everyone will find a favorite among these delicious treats. Step-by-step instructions make each recipe practically foolproof, while a helpful overview of basic techniques gives caramel lovers the tools they need to explore all the possibilities of sugar in its most sublime form. More than 30 select recipes and 20 color photographs paint a portrait in caramel no cook will want to miss.
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Editorial Reviews

From the Publisher
I'll take caramel over chocolate any day, so "Caramel," by Peggy Cullen, could have been written just for me. Now is the time to bake little caramel-peach upside-down cakes and burnt-sugar and lemon tarts with blueberry compote, and you will find recipes for them in the book, along with classic lace cookies, toffee and caramel corn. Marshmallow confections called Mad Caps take time and patience, but are well worth it - even though they will be eaten in a flash. Recipes for ice cream desserts with caramel topping are included, but not for caramel ice cream. There is an excellent guide to making caramel, with good safety tips. (Sugar caramelizes at 320 to 350 degrees, hot enough to burn.) Ms. Cullen wisely cautions that handling caramel is not for small children. - New York Times
Publishers Weekly
This isn't the first book to focus on a single dessert ingredient, but it's one of the first to skip the chocolate and go for the gold-caramel. Cullen (Got Milk? The Cookie Book) has developed more than 50 mouth-watering recipes with caramel in a starring role. There are fruit desserts, such as Fresh Figs with Caramel and Creme Fraiche; new twists on classic favorites (e.g., Caramel-Roasted Strawberry Shortcakes); ice cream ideas like Caramelized Banana Split-Second Sundae; and desserts where caramel and chocolate come together in a heavenly combination, such as Chocolate-Caramel Crunch Cake. Chapters are logically divided, so it's easy to find the perfect dessert for moods and occasions. Cullen also provides information on the basics, from caramelizing sugar to cleaning up a sticky caramel mess, plus helpful hints, like her "Tips for Making and Serving Layer Cakes." The decadent recipes and unfussy, easy-to-follow instructions would be tempting enough on their own, but the beautiful color photos by Maren Caruso make this volume irresistible. (Sept.) Copyright 2003 Reed Business Information.
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Product Details

  • ISBN-13: 9780811836470
  • Publisher: Chronicle Books LLC
  • Publication date: 7/28/2003
  • Pages: 144
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Peggy Cullen is a freelance food writer whose work has been featured in Bon Appetit, Gourmet, and Food and Wine. She lives in Massachusetts.

Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0).

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Table of Contents

Sweet talk 8
Making Gold 9
Raising Cane: The Main Ingredient 10
Tools and Equipment 11
The basics and the extras 14
Basic Recipe for Caramelizing Sugar 16
Tips and Talk About Caramelizing Sugar 16
Caramel Color Guide 19
Caution: Hot Caramel 19
Caramel Cleanup 20
Classic Caramel Dessert Sauce 21
Nut Praline 22
Lightning Nut Praline 23
Double-Dense Caramel Sauce 24
Creamy Caramel Coating 26
Lightly Sweetened Whipped Cream 27
Fruit desserts 28
Caramel-Roasted Stone Fruit 30
Caribbean Caramel Fruit Salad 32
Pears Poached in Caramel-Port Syrup 33
Caramel Fondue 36
Fresh Figs with Caramel and Creme Fraiche 37
Fresh Fruit in Amber Candy Coating 38
Ice cream desserts 40
Caramel-Peach Praline Parfait 42
Caramel Hot Fudge Sauce 43
Caramelized Banana Split-Second Sundae 45
Caramel Brittle Sundae 46
Baked Alaska Brittle Pie 48
Tarts, pastries, and pies 50
Tarte Tatin 52
Rustic Puff Apple Tartlets 55
Caramel-Roasted Strawberry Shorteakes 57
Shortbread Tart Dough 59
Burnt-Sugar Lemon Tart with Blueberry Compote 61
Caramel-Nocciuola Tart 63
Caramel-Coconut Cream Pie 66
Fancy cakes, coffee cakes, and upside-down cakes 68
Tips for Making and Serving Layer Cakes 70
Chocolate-Caramel Crunch Cake 71
Chocolate Souffle Roulade with Caramel Whipped Cream 74
Caramel Peach-Bottom Babycakes 77
Pear or Plum Upside-down Cake 78
Pumpkin Cake with Caramel and Cream Cheese Frosting 81
Very Sticky Buns 83
The Devil's All-Purpose Chocolate Cake 86
Midsummer Cornmeal Cake 87
Custards, puddings, and mousse 88
Tips for Making Custards 90
Creme Caramel (Flan) 91
Creme Brulee 94
Caramel Crown Bread Pudding 97
Meringue Snowballs in Caramel Creme Anglaise 98
Black-and-Tan Mousse Parfait 100
Cookies and bars 102
Tips on Baking Cookies with Caramelized Sugar 103
Praline Lace Cookies 104
Hazelnut Praline Biscotti 106
Golden Stained-Glass Sugar Cookies 108
Palmiers 111
Candy and confections 114
Tips for Making Candy 116
Using Chocolate 117
Any Nut Brittle 119
Buttercrunch Toffee 122
Classic Cream Caramels 123
Turtles 126
Golden Ladies 128
Caramel Popcorn 129
Mad Caps 130
Ornaments and accessories 132
Tips for Making Caramel Decorations 133
Basic Recipe for Caramel Decorations 134
Coils, Curls, and Corkscrews 134
Golden Spun Sugar 136
Gold Dust and Nuggets 137
Caramel Cutouts 139
Drips, Drizzles, and Puddles 139
Lacy Caramel Bowls and Cages 140
Index 141
Table of equivalents 144
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