July 30, 2007
i really like the fleur de sel caramel recipe on Epicurious.
Just cook it to a lower temperature to get the consistency you're looking for. i usually go to about 135, which is a bit of work to pipe but gives me the texture i want. But going to 130 would give you quite a runny center, i imagine.
i've also found the recipe pretty amenable to variations. I made a lavender version for Mother's Day by steeping the cream with lavender first, then proceeding with the rest of the recipe. And i vary the salt content quite a bit depending on my application.
Oops - should have said 235 and 230, not 135 and 130. (And that's F, you'll have to convert to C on your own...)
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