CARAMEL SAUCE
Steps:
- Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
BLUEBERRY BREAD AND RICE PUDDING WITH ORANGE CARAMEL SAUCE
This pudding combo uses both rice and sweet Hawaiian bread (with a blast of blueberries, orange zest and juice) for texture and flavor, with evaporated milk for richness without the fat. You'd never know it was fewer than 300 calories per serving!
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes out on a baking sheet and bake until toasted and golden, tossing halfway through, about 15 minutes. Let cool.
- Whisk together 1 cup of the evaporated milk with the 2-percent milk, 1/2 cup sugar, 1 teaspoon vanilla, nutmeg, a pinch of salt and eggs in a large bowl. Add the cooled bread cubes and wild rice. Toss to combine and set aside until the bread soaks up most of the liquid, about 30 minutes.
- Stir the blueberries into the mixture and transfer to a lightly oiled 2-quart baking dish. Top with the almonds and bake until the bread pudding is set and golden, 30 to 40 minutes. Remove and let rest for a few minutes.
- Meanwhile, add the remaining 2 tablespoons sugar to a small saucepan. Swirl over medium-low heat until the sugar dissolves and turns amber, about 7 minutes. Stir in the remaining 1/4 cup evaporated milk, 1/2 teaspoon vanilla, orange zest, orange juice and a pinch of salt. Bring to a simmer and cook until slightly thickened, about 2 minutes. Drizzle the caramel sauce over bread pudding. Serve warm or at room temperature.
Nutrition Facts : Calories 282 calorie, Fat 4.5 grams, SaturatedFat 1.5 grams, Cholesterol 56 milligrams, Sodium 321 milligrams, Carbohydrate 50 grams, Fiber 1.5 grams, Protein 11 grams, Sugar 30 grams
GOOSEBERRY AND BLUEBERRY CUSTARD CROSTATA WITH BROWN SUGAR CARAMEL SAUCE
Provided by Anne Burrell
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- For the dough: Grate the butter on a box grater and add to the bowl of a food processor with the flour, granulated sugar and kosher salt. Pulse to incorporate. Add the egg yolk and almond extract then pulse another few times. Add 3/4 cup of the toasted almonds and pulse to break up the almonds. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface. Pat and form the dough into a disc. Roll out the dough into a 1/2-inch-thick circle, dusting with more flour if necessary. Transfer the dough onto a floured sheet tray and cover with plastic wrap. Place into the fridge to chill for 20 minutes.
- Spray six 4-inch tart shells with removable bottoms with nonstick cooking spray. Remove the dough from the fridge and roll out to 1/4-inch thick. Cut the dough into 5-inch circles and gently lay into the tart shells. Using your finger, press the dough into all edges of the tart shell, making sure the dough is completely flush against the mold. Run your rolling pin over the top to remove any excess dough from the top. Line the tart shells with foil and fill each with your baking beans. Make sure the foil is completely covering the dough or else it will burn in the oven. Place into the oven and bake for 15 minutes. Take out of the oven and remove the foil and baking beans, then place back into the oven for 4 to 5 minutes, or until lightly golden brown.
- For the custard: Add the heavy cream, 4 tablespoons of the granulated sugar, eggs and vanilla extract to a large bowl. Blend with an immersion blender. Set aside.
- Add the blueberries, gooseberries, the remaining 2 tablespoons granulated sugar and cornstarch to a large bowl. Toss to combine to ensure the fruit is fully coated. Spoon the fruit into the baked tart shells and pour the custard over the top each, making sure not to overfill. Transfer the tarts into the oven and bake for 20 minutes, or until the custard is set. Sprinkle each tart with some granulated sugar and torch with a blow torch to caramelize.
- For the mascarpone: Mix together the mascarpone, vanilla extract and cinnamon in a small bowl.
- For the brown sugar caramel: Cut the butter into pats. Add the brown sugar and lemon juice into a medium sauté pan. Turn on the heat to medium and cook until it starts to get syrupy, thick and bubbly. Add the heavy cream and swirl the pan to combine. Whisk in one pat of butter at a time. Add the dark rum and bring back to a boil to cook off the alcohol.
- To serve, spoon some of the brown sugar caramel sauce onto the bottom of the plate. Place the tart on top followed by a dollop some of the mascarpone over the tarts. Garnish with the remaining toasted almonds.
BLUEBERRY CARAMEL SAUCE RECIPE - (4/5)
Provided by á-4939
Number Of Ingredients 6
Steps:
- Combine blueberries, 1 tablespoon water and a pinch of sea salt in a saucepan over low heat. Stir and mash until blueberries become a sauce-like consistency, about 5 minutes. Set aside. In another saucepan combine water, 1/2 tablespoon lemon juice and sugar. Stir over low heat until sugar dissolves, then increase heat and boil without stirring until syrup is golden. Occasionally swirl pan, cooking for about 7-8 minutes. Remove from heat, stir in blueberry sauce and let stand 5 minutes. Stir in remaining lemon juice and let cool to room temperature.
BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE
This is a low fat version that is made with skim milk and Egg Beaters. This is one of the best bread puddings I have ever had. I make this at Easter every year and get rave reviews.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
- Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
- To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.
Nutrition Facts : Calories 397.6, Fat 5.4, SaturatedFat 1.5, Cholesterol 5.9, Sodium 279.8, Carbohydrate 74.2, Fiber 0.9, Sugar 60.6, Protein 14.9
PERFECT CARAMEL SAUCE
If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.
Provided by UnknownChef86
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a heavy 4-quart or larger saucepan, preferably nonstick, stir together the sugar, corn syrup, and water until the sugar is completely moistened.
- Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling, about 5 minute.
- Stop stirring and allow it to boil undisturbed until it turns a deep amber .
- Immediately remove it from the heat and slowly and carefully pour the hot cream into the caramel.
- It will bubble up furiously.
- Using a high-temperature, heat-resistant rubber spatula, or a wooden spoon, stir the mixture until smooth, scraping up the thicker part that settles on the bottom.
- If any lumps develop, return the pan to the heat and stir until they dissolve.
- Stir in the butter.
- The mixture will be streaky but will become uniform after cooking slightly and stirring.
- Allow to cool for 3 minutes and then gently stir in the vanilla extract.
Nutrition Facts : Calories 1453.7, Fat 67.1, SaturatedFat 42, Cholesterol 224.1, Sodium 52.9, Carbohydrate 218.3, Sugar 205.3, Protein 2.7
BOBBY FLAY'S SALTED CARAMEL SAUCE
Make a batch of this sauce before guests come to dinner, keep it warm in the oven while they eat, then spoon it over vanilla ice cream for dessert: That's a win. Or make it in the morning and pair it with pancakes. Mr. Flay, the voluble chef and television star, pairs it with double-chocolate pancakes. That is a very serious business.
Provided by Sam Sifton
Categories breakfast, brunch, sauces and gravies, dessert
Time 20m
Yield About 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a medium saucepan set over medium-high heat, combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes.
- Meanwhile, warm the cream in a small saucepan. When the caramel is ready, slowly whisk in the warm cream and continue simmering the mixture until it is smooth, another 2 to 3 minutes. Remove from heat, then whisk in the butter, and then the salt, to taste. Serve warm.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 22 grams, Protein 1 gram, SaturatedFat 14 grams, Sodium 269 milligrams, Sugar 68 grams, TransFat 0 grams
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
More about "blueberry caramel sauce food"
BLUEBERRY DUFF AND CARAMEL SAUCE-TRADITIONAL …
From bonitaskitchen.com
5/5 (8)Servings 1
HOMEMADE BLUEBERRY CARAMEL SAUCE
From howsweeteats.com
Estimated Reading Time 2 mins
BLUEBERRY CARAMEL SAUCE - BLUEBERRY.ORG
From blueberry.org
Servings 1Calories 130 per serving
BLUEBERRY CARAMEL SAUCE - CLOSET COOKING
From closetcooking.com
Reviews 15Estimated Reading Time 2 minsServings 1Total Time 25 mins
CARAMEL SAUCE (FOR BLUEBERRY CAKE) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
BLUEBERRY BREAD PUDDING WITH CARAMEL SAUCE RECIPE - BAKER RECIPES
From bakerrecipes.com
BLUEBERRY DUFF & CARAMEL SAUCE - TRADITIONAL NEWFOUNDLAND
From youtube.com
EASY CARAMEL SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DO BLUEBERRIES AND CARAMEL GO TOGETHER? - CHOWTRAY
From chowtray.com
EASY VEGAN CARAMEL SAUCE - VEGAN BLUEBERRY
From veganblueberry.com
HOMEMADE BLUEBERRY SAUCE - CAFE DELITES
From cafedelites.com
EASY HOMEMADE CARAMEL SAUCE - TASTES BETTER FROM …
From tastesbetterfromscratch.com
PERFECT BLUEBERRY CORNBREAD WITH SALTED CARAMEL SAUCE …
From potluckiest.com
BLUEBERRY SAUCE RECIPES - BLUEBERRY.ORG
From blueberry.org
FOOD AWARDS 2023: THE BEST SUPERMARKET FOODS OF THE YEAR
From people.com
BLUEBERRY CARAMEL SAUCE RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love