TT | Egg-Yolk Caramel

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Recipe adapted from David Posey, Blackbird, Chicago

Egg-Yolk Caramel
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Egg-Yolk Caramel from David Posey, Blackbird, Chicago
Servings
3
cups
Ingredients
  • 15 large egg yolks
  • Pinch kosher salt
  • 2¼ cups granulated sugar
  • 6 tablespoons hot water
Directions
  1. Fill a large bowl with ice and water, set a medium bowl in the ice-water bath (making sure no ice water gets in the bowl) and set on the counter. Using a blender, whip the yolks with the salt on high speed until pale yellow in color, about 2 minutes.
  2. In a medium bowl, add the sugar and water and carefully stir (try not to splash sugar up on the sides of the bowl) until combined. Neatly transfer the mixture to a medium heavy-bottomed saucepan set over low heat. Place a lid on the pan and slowly bring to a simmer. Once the sugar mixture is completely dissolved, remove the lid.
  3. When the sugar mixture starts to turn straw yellow, after about 12 minutes, start to gently stir it with a whisk, avoiding the sides of the pan. Continue to slowly stir until the caramel becomes a medium-amber color, 2 to 3 minutes (the sugar mixture will be extremely hot, so be very careful stirring it). Remove the pan from the stovetop and set aside for 1 minute (the sugar will continue to darken).
  4. Turn the blender on to medium speed and slowly and carefully add the caramel to the blender jar. Once completely added (be careful--the mixture will bubble and hiss), increase the blender speed to high and whip until smooth and settled, about 15 seconds. Quickly pour the caramel into the chilled bowl set in the ice-water bath (don't scrape the sides or the bottom of the blender) and use a rubber spatula to gently stir and cool the caramel. If the caramel looks lumpy, place it back in a clean blender jar and blend on high until smooth. Scrape the mixture into an airtight container or a pastry bag and store in the refrigerator for up to 3 days.
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