Caramel Cream Sauce for Cakes, Desserts, and Pancakes

Cooking method

1. Step 1:

   

   The ingredients.

2. Step 2:

   

   Make the caramel from the sugar. Pour the sugar into a heavy-bottomed sauté pan and set it over low heat. Wait for the sugar to start caramelizing — don't walk away! There's no need to stir, either; just hold the pan by the handle and swirl it from side to side. And don't let it go too far, or the caramel will burn.

3. Step 3:

   

   Here's what the finished caramel looks like.

4. Step 4:

   

   Now for the crucial part! You need to pour the cream into the bubbling caramel. Important: the cream must be hot — if it's cold, the sugar will seize up instantly. Warm the cream, but don't boil it, and pour it in very carefully in a thin stream. The caramel will bubble up and rise, so be careful not to burn yourself. At this point you can take the pan off the heat, add the cream, and stir well.

5. Step 5:

   

   Then return it to low heat, stirring, and cook for a few minutes after it comes to a boil. Your delicious caramel cream sauce is ready!

6. Step 6:

   

   Serve it warm over crêpes, pancakes, or pies, or drizzle it over ice cream — so good! Enjoy!