This summer, I spent time with my family and friends in Anjou (France), that I see once a year. It was so good to see them, so good to have big family dinners, to go night kayaking and sipping Bordeaux Blanc, a great white wine, under a full moon.
I also spent a few days in Touraine. I am in love with this region. In the heart of the Loire valley, I love the white tufa (tuffeau stone) houses. The nature was amazing with the most beautiful landscapes and the never ending vineyards. The heritage of this region is so rich. I visited the museum of Rabelais (author of Gargantua and Pantagruel), It was a fun and relaxing day. I chose a bed and breakfast –La Milaudière– a XV- XVIII th century farm, it was so perfect. A very warm welcome from the owners, Isabelle and Laurent. The breakfast was so good, croissants and French baguette, yummy! And the bedroom was so beautiful and comfortable.
I am now so excited to start a great new year in my small elementary school, so excited to see the kids again.
Before my first day of school, I made today a Homemade Sated Caramel Sauce. I love Salted Caramel, it has been on my do-list for a long time. You just need 20 minutes to do it. Do not overcook the caramel or it will taste a little burnt.
This homemade Salted Caramel is quick to make.
Perfect with French crêpes or vanilla ice cream.
Serving : 3 pers. Preparation time : 5 minutes Total time : 25 minutes
- 20 small sugar cubes (47 g.)
- 15 g. salted butter
- 4 tablespoons milk
- If you want a big quantity of salted caramel, you have to do it in several times, it’s easier.
- Wet the sugar cubes under a small stream of water. Put them in a heavy saucepan.
- Add the butter.
- Place the saucepan over low heat. When the butter is melted, bring to a boil over medium heat . Stir constantly with a whip. Let boil until amber in color.
- Remove saucepan from heat. Very slowly drizzle in milk while stirring. Sauce will bubble violently so be careful to add milk slowly. Stir until smooth.
- Return saucepan to low heat. Stir constantly until smooth, until the consistence looks like liquid honey.
- Pour caramel sauce into a small jar. Let cool.
- The caramel will thicken as it cools.
Tip : to clean saucepan mix water and white vinegar and let sit.
“Si délicieux avec des crêpes bretonnes!”;)