Caramel Recipes for Deliciously Gooey Desserts
by Cullen, Peggy; Caruso, Maren; Caruso, MarenFormat: Paperback
Pub. Date: 2003-07-01
Publisher(s): Chronicle Books
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Summary
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 Cr me Brulee crust, fresh fruit drizzled with Classic Caramel Dessert Sauce, Mad Cap Marshmallows dipped in chocolate and caramel, or luscious Caramel Cr me 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.
Author Biography
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).
Maren Caruso is a San Francisco-based photographer whose work also appears in The New Complete Coffee Book (0-8118-2867-0).
Table of Contents
| Sweet talk | p. 8 |
| Making Gold | p. 9 |
| Raising Cane: The Main Ingredient | p. 10 |
| Tools and Equipment | p. 11 |
| The basics and the extras | p. 14 |
| Basic Recipe for Caramelizing Sugar | p. 16 |
| Tips and Talk About Caramelizing Sugar | p. 16 |
| Caramel Color Guide | p. 19 |
| Caution: Hot Caramel | p. 19 |
| Caramel Cleanup | p. 20 |
| Classic Caramel Dessert Sauce | p. 21 |
| Nut Praline | p. 22 |
| Lightning Nut Praline | p. 23 |
| Double-Dense Caramel Sauce | p. 24 |
| Creamy Caramel Coating | p. 26 |
| Lightly Sweetened Whipped Cream | p. 27 |
| Fruit desserts | p. 28 |
| Caramel-Roasted Stone Fruit | p. 30 |
| Caribbean Caramel Fruit Salad | p. 32 |
| Pears Poached in Caramel-Port Syrup | p. 33 |
| Caramel Fondue | p. 36 |
| Fresh Figs with Caramel and Creme Fraiche | p. 37 |
| Fresh Fruit in Amber Candy Coating | p. 38 |
| Ice cream desserts | p. 40 |
| Caramel-Peach Praline Parfait | p. 42 |
| Caramel Hot Fudge Sauce | p. 43 |
| Caramelized Banana Split-Second Sundae | p. 45 |
| Caramel Brittle Sundae | p. 46 |
| Baked Alaska Brittle Pie | p. 48 |
| Tarts, pastries, and pies | p. 50 |
| Tarte Tatin | p. 52 |
| Rustic Puff Apple Tartlets | p. 55 |
| Caramel-Roasted Strawberry Shorteakes | p. 57 |
| Shortbread Tart Dough | p. 59 |
| Burnt-Sugar Lemon Tart with Blueberry Compote | p. 61 |
| Caramel-Nocciuola Tart | p. 63 |
| Caramel-Coconut Cream Pie | p. 66 |
| Fancy cakes, coffee cakes, and upside-down cakes | p. 68 |
| Tips for Making and Serving Layer Cakes | p. 70 |
| Chocolate-Caramel Crunch Cake | p. 71 |
| Chocolate Souffle Roulade with Caramel Whipped Cream | p. 74 |
| Caramel Peach-Bottom Babycakes | p. 77 |
| Pear or Plum Upside-down Cake | p. 78 |
| Pumpkin Cake with Caramel and Cream Cheese Frosting | p. 81 |
| Very Sticky Buns | p. 83 |
| The Devil's All-Purpose Chocolate Cake | p. 86 |
| Midsummer Cornmeal Cake | p. 87 |
| Custards, puddings, and mousse | p. 88 |
| Tips for Making Custards | p. 90 |
| Creme Caramel (Flan) | p. 91 |
| Creme Brulee | p. 94 |
| Caramel Crown Bread Pudding | p. 97 |
| Meringue Snowballs in Caramel Creme Anglaise | p. 98 |
| Black-and-Tan Mousse Parfait | p. 100 |
| Cookies and bars | p. 102 |
| Tips on Baking Cookies with Caramelized Sugar | p. 103 |
| Praline Lace Cookies | p. 104 |
| Hazelnut Praline Biscotti | p. 106 |
| Golden Stained-Glass Sugar Cookies | p. 108 |
| Palmiers | p. 111 |
| Candy and confections | p. 114 |
| Tips for Making Candy | p. 116 |
| Using Chocolate | p. 117 |
| Any Nut Brittle | p. 119 |
| Buttercrunch Toffee | p. 122 |
| Classic Cream Caramels | p. 123 |
| Turtles | p. 126 |
| Golden Ladies | p. 128 |
| Caramel Popcorn | p. 129 |
| Mad Caps | p. 130 |
| Ornaments and accessories | p. 132 |
| Tips for Making Caramel Decorations | p. 133 |
| Basic Recipe for Caramel Decorations | p. 134 |
| Coils, Curls, and Corkscrews | p. 134 |
| Golden Spun Sugar | p. 136 |
| Gold Dust and Nuggets | p. 137 |
| Caramel Cutouts | p. 139 |
| Drips, Drizzles, and Puddles | p. 139 |
| Lacy Caramel Bowls and Cages | p. 140 |
| Index | p. 141 |
| Table of equivalents | p. 144 |
| Table of Contents provided by Ingram. All Rights Reserved. |
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