You guys, I finally did it! I mastered both caramel and souffle tonight!
I achieved the perfect caramel color/temperature, then made it into a creamy sauce by adding hot cream, creme fraiche, sugar and a bit of lemon juice. I love TSOB, because this creamy caramel is far better than any milk caramel you can buy in the store. It will be fun making this as part of my next turtle cheesecake in the future!
I also didn't mess up the souffle this time. Last time, I went by the time in the book, rather than what my nose was telling me. I must have a really hot oven because it only took half the time recommended.
So now with caramel mastered, I can go on to the next chapter: lemon curd!
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