Caramel Trio – Standard Recipe

Yield: 8 portions

Walnut brown butter cake (recipe follows) – 8 portions
Crème fraîche ice cream (recipe follows) – 3 cups
Crème caramel (recipe follows) – 8 portions
Caramel sauce (recipe follows) – 2 cups

Arrange warm cake on serving plate with scoop of crème fraîche ice cream. Loosen crème caramel with edge of knife; invert onto plate. Drizzle warm caramel sauce over dessert.

Walnut brown butter cake
Yield: 8 portions

Sugar – 4 oz.
Eggs – 2
Vanilla extract – 1/4 tsp.
Walnuts – ground 2 oz.
Bread flour – 4 oz.
Cardamom – pinch
Salt – pinch
Baking powder – 1/2 tsp.
Brown butter (see note) – 3 oz.
Half-and-half – 2 1/2 oz.
Apple grated – 1/2

  1. Combine sugar, eggs and vanilla; whip until light and foamy.
  2. Mix walnuts, flour, cardamom, salt and baking powder; add to egg mixture. Slowly add cooled brown butter and half-and-half. Fold in grated apple.
  3. Pour into 8 2-oz. molds; bake at 350F for 20 minutes. Remove, cool slightly; invert onto cooling racks.

Note: Brown butter refers to butter cooked gently to a light hazelnut color.

Crème fraîche ice cream
Yield: 4 cups

Milk – 2 cups
Heavy cream – 1 cup
Sugar – 4 oz.
Vanilla bean – 1
Egg yolks- 5
Crème fraiˆche – 1/2 cup
Caramel sauce (recipe follows) – 1 1/2 cups


  1. In heavy pot, combine milk, cream, sugar, vanilla bean; scald. Temper mixture with egg yolks; cool in ice bath, removing vanilla bean. When cool, blend in crème fraîche.
  2. Freeze in ice cream machine; swirl in caramel sauce while ice cream is still semisoft.

Caramel sauce
Yield: 3 1/2 cups

Sugar – 1 cup
Corn syrup – 1 cup
Water – 1/4 cup
Butter – 1 oz.
Heavy cream – 1 cup
Salt – 1/2 tsp.
Vanilla extract – 1/2 tsp.
Baking powder – 1/2 tsp.


  1. In 4-qt. pot, combine sugar, corn syrup and water; heat on high, stirring constantly; wash down sides.
  2. When sugar begins to turn color, add butter; slowly add heavy cream, stirring constantly; stir in salt, vanilla and baking powder. Continue cooking until mixture turns amber color, about 10 minutes; strain through fine mesh; cool.

Crème caramel
Yield: 8 portions

Heavy cream – 1/2 cup
Milk – 2 cups
Vanilla bean – 1/2
Sugar, divided – 4 oz.
Egg yolks – 6
Water – 1/8 cup


  1. In saucepan, combine heavy cream, milk and vanilla bean. Scald; set aside until cooled to 100F.
  2. In mixing bowl, combine 2 oz. sugar and egg yolks. Slowly combine egg mixture with cream mixture; strain.
  3. Cook 2 oz. sugar and water over medium heat until amber in color. Carefully spoon sugar mixture into 8 ramekins to cover bottoms; fill ramekins with custard. Place in covered water bath in 350F oven for 32 minutes. Remove ramekins; cool at room temperature; refrigerate.