One Cup Caramel Sauce for My Bread Pudding

Clearly there is something missing here. My little single bread pudding needs what? Ah, caramel sauce, of course! Fleur de sal on the finish, optional. An addition of Grand Marnier or bourbon perhaps too? This caramel sauce is a superb stand alone for sure. While the recipe looks long, it is very easy. One Chef hat easy, in fact. This sauce is taken from the pages of French Classics Redefined Cuisine Naturelle by Jean Francois Meteigner. It’s the weekend after all and we need a little extra sauce.

Caramel Sauce

Yield: 1 cup

Difficulty: one Chef hat


1 cup sugar

1/4 cup water

Tiny pinch of fine seal salt

1/2 cup heavy whipping cream

Place a glass measuring cup full of cold water and a clean pastry brush near the stove. In a small, heavy-based sauce pan, combine the sugar, water, and salt and place over medium heat. Bring to a boil and cook the mixture without stirring or swirling the pan, until the sugar has melted and the caramel has begun to brown slightly. Continue cooking the syrup, which will deepen the color of the caramel, now swirling the pan occasionally but never stirring it. If sugar crystals form on the side of the pan, brush it down quickly with the pastry brush dipped in to the cold water (but don’t over do this, to the caramel will become diluted and take longer to turn golden). When the caramel reaches dark brown color, remove the pan from the heat and carefully whisk in the cream, slowly and in a thin stream. When all the cream has been absorbed into the sauce, return the pan to medium heat and bring to a boil. Cook for 30 seconds, then remove from the heat and set aside. Keep warm in the top of a double broiler over barely simmering water until ready to use, or refrigerate for up to 4 days. Serve cold, if desired (the consistency when cold will be thick, like peanut butter), or reheat in double broiler above.

Chef’s Tips: Golden Rules for Caramel:

  1. Do not leave pan unattended!
  2. It’s a good idea to keep kids and dogs out of the kitchen when making caramel, too. It gets very, very hot and can be dangerous!
  3. Keep the handle of the pan turned inward, toward the stove, to prevent anyone that may be passing from bumping the pan of boiling hot liquid.

Until Next Time…