If nectar is not a flavor you care for, don't worry. This week, I will share a different flavor for the King Cake Dough. Here's the sauce for the top of the cake.
1/2 cup heavy cream
1 teaspoon sea salt
1 cup sugar
4 tablespoons water, divided
6 tablespoons butter, cubed and softened
2 teaspoons vanilla extract
In a small saucepan, heat cream and sea salt over medium-low heat just until bubbles form around the edges of pan and salt is dissolved. (Do not boil.) Remove from heat, and set aside.
In a medium saucepan, heat sugar and 2 tablespoons water over high heat. being careful no to splash sides of pan. (Mixture should look like wet sand.) Use remaining 1 tablespoon water to brush down sides of pan, and stir to help sugar dissolve. (Do not stir once it starts to boil.) Cook until light amber colored, 6 to 8 minutes. Remove from heat; slowly add warm cream mixture, whisking to combine. Add butter, a few pieces at a time, whisking until combined. Stir in vanilla. Let cool to room temperature.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
