Mom's caramel

Mom's caramel

Mom's caramel

My mother used to make a caramel to fill pie shells and top them with meringue, it was so good. This caramel is creamy and has nothing to do with those sold in grocery stores.

So, I decided to share this recipe with you, which I'm sure you'll like.

Ingredients for the caramel:

  • 2 cups of brown sugar
  • 5 heaping tablespoons of flour
  • Piece of butter as big as an egg
  • 2 egg yolks
  • 2 cups of milk
  • 1 teaspoon of vanilla essence

Preparation

Place all ingredients in a double boiler

Heat over medium heat, stirring constantly with a whisk

When the caramel has thickened enough (without becoming too thick) but still smooth, remove the pan from the top of the water bath.

Pour into a homemade or purchased pie crust according to your taste

Ingredients for the meringue:

  • 2 egg whites
  • 5 tablespoons powdered sugar
  • 1 pinch of salt
  • 1 teaspoon vanilla

Preparation

Combine all ingredients in a bowl and beat on high speed to rise and form peaks that hold together.

Spread on the caramel pie

Cooking:

Bake at 400 ˚F for 15 to 20 minutes while watching so it doesn't burn.  You are in for a treat.

Variations

Another dessert you can make with this same caramel are choux filled with ice cream and topped with caramel.

You need 1 plain cream puff opened in 2 parts, put a scoop of ice cream, put the top of the cream puff back on, cover with caramel. You can put it in the microwave for a few seconds (5/10), but not too long, the caramel will be hot but the ice cream won't have time to melt.

And if like me you fall in love with this caramel you can keep it in the fridge for a few days in a closed jar and garnish your toast/buns/etc.

 


 








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