Ginger Caramel Sauce

This sauce is also good with pound cake, bread pudding and ice cream.

Slideshow: Beautiful Desserts

  • Servings: MAKES ABOUT 1 CUP
KEY: Asian, Desserts, Ice Cream & Sorbet, Sauces & Condiments, Fast, Dinner

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Ingredients

  • 1/2 cup plus 2 tablespoons heavy cream
  • 2 teaspoons finely grated fresh ginger
  • 1 cup sugar
  • 1 teaspoon fresh lemon juice

How to make this recipe

  1. In a small saucepan, simmer 1/2 cup of the heavy cream with the ginger for about 10 minutes. Set aside.
  2. In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown color, 10 to 15 minutes. Being careful to avoid splatters, stir in the remaining 2 tablespoons heavy cream. Remove from the heat.
  3. Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.

Make Ahead

The sauce will keep refrigerated for up to 1 month. Rewarm over low heat before serving.

Contributed By Published May 1996

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