Salted Caramel Fool
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Rich caramel, crunchy salted cookies, and whipped cream come together in a delightful dessert.
Ella x
Ingredients
- 400 mlheavy cream
- 200 ggranulated sugar
- 100 gunsalted butter
- 1 mLvanilla extract
- 4 egglarge egg yolks
- 120 gbiscuits ( digestives or similar cookies)(Crushed)
- 20 gsea salt
- 100 gcaramel sauce (homemade or store-bought)
- 200 mlwhipped cream
Detail level
Instructions
- 1
Preheat oven to 180°C. Crush biscuits in a bowl.
Tip: Use a food processor for finer crumbs.
- 2
In a saucepan, melt butter and sugar over low heat, stirring until combined.
Tip: Add a pinch of salt to prevent sugar crystallization.
- 3
In a separate saucepan, whisk heavy cream and vanilla extract. Heat over low heat until warm.
Tip: Avoid boiling cream.
- 4
In a heatproof bowl, whisk egg yolks. Gradually add warm cream mixture, whisking constantly.
Tip: Be cautious not to scramble eggs.
- 5
Strain caramel sauce into the bowl with egg yolks. Stir until well combined.
Tip: Avoid getting sauce on the sides.
- 6
Pour mixture into individual serving glasses. Sprinkle crushed biscuits on top.
Tip: Use a pinch of sea salt to balance flavors.
- 7
Dust with a pinch of sea salt before serving.
Tip: Garnish with whipped cream, if desired.
- 8
Chill in the refrigerator for at least 2 hours.
Tip: Let it set before serving.
- 9
Before serving, drizzle caramel sauce over the whipped cream.
Tip: Optional, but adds a nice touch.
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