Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







CARAMEL ALMOND



1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds


In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.