One-third cup of caramel (see recipe)
One-third cup of sugar
One-third cup of water
4 eggs at room temperature
6 tablespoons (of soup) unsalted butter at room temperature
One-third cup of caramel (see recipe)
One-third cup of sugar
One-third cup of water
4 eggs at room temperature
6 tablespoons (of soup) unsalted butter at room temperature
Prepare the caramel
Mix the sugar and water in a saucepan over low heat and stir until the sugar is fully dissolved
Increase the heat slightly and cook without stirring until it reaches a soft-ball stage; takes about 15 minutes
While this is cooking, beat the eggs until they thicken
Gradually add the warm caramel mixture to the eggs and beat without stopping until the mixture holds its shape
Takes about 5 minutes
Fill a bowl halfway with ice
Add one cup of water
Dip the bowl with the egg mixture into the ice, being careful not to let any water in
Stir with a spoon until it cools well
Remove from the ice
Immediately add the butter, 1 tablespoon at a time, beating well
Add one-third cup of caramel
Use immediately, or refrigerate covered
Serve after 1 and 1/3 cups.
