6 Serves
395 Mins
Heat the sugar in a saucepan over medium heat, swirling the pan occasionally, until it melts into a deep amber caramel.
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Vitamin E
2 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
157 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
394 mg / 1,250 mgPotassium
163 mg / 4,700 mgSodium
238 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
0 g / 28 gSugar
27 g / 50 gSaturated Fat
16 g / 20 gCholesterol
811 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Carefully whisk in the salted butter, then add the heavy cream in a slow stream. Stir until the caramel is smooth, then remove from the heat.
Whisk the egg yolks, milk, and salt in a mixing bowl until blended.
Temper the hot caramel into the yolks by whisking in a small amount at a time, then return the mixture to the saucepan.
Cook the custard over low heat, stirring constantly with a wooden spoon, until it coats the back of the spoon; do not let it boil.
Cool the custard promptly, cover it, and refrigerate it until thoroughly cold, preferably several hours or overnight.
Churn the cold custard in the ice cream maker until thick and softly frozen, then serve or freeze briefly for a firmer scoop.
3
g50
g10
g
