CARAMEL SAUCE

Name: CARAMEL SAUCE
Ingredients: 1 cup Granulated sugar; 3 count Egg yolks; 2 cups Whole milk (Originally 'sweet milk'. Substituted with whole milk.); 1 teaspoon Vanilla extract; 3 count Egg whites (Quantity estimated (not specified in original recipe))

This classic caramel sauce recipe from the early 1900s offers a rich, sweet, and comforting flavor profile. The sauce is made by melting sugar, then combining it with egg yolks, milk, and vanilla for a creamy texture. Serve this decadent sauce over puddings, cakes, or fritters for an elegant and satisfying dessert.

Ingredients

1 cup Granulated sugar
3 count Egg yolks
2 cups Whole milk (Originally 'sweet milk'. Substituted with whole milk.)
1 teaspoon Vanilla extract
3 count Egg whites (Quantity estimated (not specified in original recipe))

Instructions

1Place the granulated sugar in a saucepan over medium heat. Do not add any water. Let the sugar melt slowly, stirring occasionally, until it turns a nice brown color, being careful not to burn it.
2In a separate bowl, beat the egg yolks until they are light and fluffy. Gradually whisk in the whole milk.
3Once the sugar is melted and browned, slowly pour the egg and milk mixture into the saucepan, stirring constantly to prevent lumps. Continue stirring until the sugar is dissolved and the sauce has slightly thickened.
4Remove the saucepan from the heat. Stir in the vanilla extract. Pour the sauce into a bowl. Optionally, top with stiffly beaten egg whites. Serve warm with puddings, cakes, or fritters.