Toffée sauce

15 min
Suitable for vegetarians
Additional culinary preparation: Sauces, Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.02 l
Cream 0.07 l
Water 0.015 l
Sugar 0.025 kg
Elaboration
  • Combine the milk and cream over heat.
  • Make a dark caramel with water and sugar.
  • Add the milk and cream over the dark caramel.
  • Reduce the sauce, leave to cool and check its texture.

Notes:

  • When the temperature of the sauce is of  5 °C - 10 °C make a small decoration on a plate to check its texture.
  • If the decoration widens it means that the sauce is too liquid and you need to keep reducing it.
  • If the sauce has been reduced too much, it will be too thick and you won't be able to make proper decoration. You will need to lighten it with one of the liquids used in the recipe.
Nutritional information (1 portion)
Energy
68.74
kcal
Carbohydrates
5.72
g
Proteins
0.44
g
Lipids
4.9
g
Fiber 0.0 g
Saturates 3.1 g
Monounsaturated fatty acids 1.4 g
Polyunsaturated fatty acids 0.12 g
Cholesterol 15.96 mg
Calcium 11.94 mg
Iron 0.03 mg
Zinc 0.04 mg
Vitamin A 41.06 ug
Vitamin C 0.07 g
Folic acid 0.2 ug
Salt (Sodium) 8.48 mg
Sugars 5.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.