Rum Vanilla Bean Caramel Sauce
Rum Vanilla Bean Caramel Sauce Preparation
Put water in a heavy sauce pan and add sugar, but do not stir. Add vanilla bean and scraping; do not stir. Cook over medium heat until dark in color; swirl pan if necessary, but do not stir. Watch carefully so as not to let it burn. Stir in butter over low heat. Add cream, then rum. Serve warm. Cover and refrigerate extra sauce for other indulgences.
To serve, drizzle around and over bread pudding.
Description: "Serve with Lancaster's Bread Pudding"
Per Serving (excluding unknown items): 2679 Calories; 201g Fat (67.5% calories from fat); 8g Protein; 210g Carbohydrate; 0g Dietary Fiber; 676mg Cholesterol; 148mg Sodium. Exchanges: 1 Non-Fat Milk; 40 Fat; 13 1/2 Other Carbohydrates.
NOTES : This sauce is tricky because the sugar can crystalize on the sides of the pan if the "rules" are broken!
Nutr. Assoc. : 0 0 0 0 0 0
This is the crowning glory of Lancaster Croissant pudding. The challange is to keep the sugar from crystalizing - DO NOT STIR.
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