Title: Caramel cream
 Categories: Dessert
      Yield: 4 Servings
 
MMMMM------------------------FOR CARAMEL-----------------------------
  4 1/2 oz Granulated sugar
  1 1/4 c  Whipping cream
    1/4 c  Dry white wine
    7/8 c  Heavy cream

MMMMM-------------------------FOR CREAM------------------------------
  1 3/4 oz Granulated sugar
    1/4 c  Whipping cream
      2    Egg yolks

MMMMM--------------------FOR CARAMEL THREADS-------------------------
      1 oz Granulated sugar
 
  From: r.gagnaux@chnet.ch (Rene Gagnaux)
  
  Date: Mon, 4 Oct 1993 12:00:00 +0100 In a small saucepan caramelize
  the sugar. Moisten with wine, cover with cream and bring to the boil.
  
  In a bowl beat egg yolks and sugar until light and lemon-colored.
  Gradually stir in the caramel mixture. Return to pan. Beat vigorously
  over low heat until cream thickens. DO NOT BOIL !! Strain through a
  fine sieve.  Let cool and chill. Fold in the cream.
  
  Caramel threads: caramelize sugar. Dip a wire-whisk into sugar mass.
  Move from left to right and draw caramel threads. Let dry.
  
  Serving: pour caramel cream into dessert plates, decorate with caramel
  threads and dust with confectioner's sugar.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /DESSERTS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe