|You can kind of see the butter in the milk, right?|
Cook that in a pot until it's 245˚ F, and you've got caramel sauce!
Except that I burnt it.
I got distracted, forgot about how much I hate electric stove tops, and so came back to a heterogenous pot of what looked like simply warm milk, but actually had a layer of black on the bottom. Thankfully for me, a lot of that black stuff dissolved in the milk, so I just continued cooking and stirring, and ended up with a delicious caramel sauce - after I strained out the icky bits.
|No more icky bits!|
Then, once I had this sauce, I had to have some sort of cake to put it on! So I also made a cake, using a little too little flour, some of the caramel I just made (and a few of the burnt milky bits), eggs, sugar, etc.
And here is that cake!
|Happy Birthday Erik!|
One thing I noticed quickly is that this sauce crystalized fairly easily once it was cool, but was equally easy to make back into a sauce. Regardless of technical issues, it was delicious.
Eat a cake,