I know it’s a little late given that Thanksgiving was last week, but…..here’s a must try to go with your pumpkin pie should you make another this season.
My daughter made the pie this year…..heavenly…..not too sweet and just the right amount of spice, she made the crust too!
Said pie was served with a tiny dollop of whipped cream (again not too sweet)
The unexpected addition? Claire Ptak’s (The Violet Bakery in Hackney UK) Salted Caramel Sauce…….which I made that morning……sounds strange, and you would think the whole thing would be outrageously sweet but just a drizzle of this sauce gives the pie a lovely depth of flavour.
2/3 c. heavy cream
1/2 vanilla pod
4 Tbsp water
1 1/4 c. sugar
2 Tbsp golden syrup
1 tsp lemon juice
1/4 tsp fleur de sel
4 1/2 Tbsp unsalted butter, cubed
Claire says mise en place very important here, so that you are set to go once the sugar and water combo start to colour.
- measure the cream into a heavy-bottomed pan. Split the vanilla pod and scrape out the seeds, add the seeds and pod to the cream
- Put the water, sugar, golden syrup into another large heavy-bottomed pan. Have the other ingredients measured and ready to go
- Heat the cream and vanilla to bubbling….this happens quickly so keep an eye on it. Once bubbling remove from the heat
- Heat the water, sugar and golden syrup – don’t stir it – but you can swirl the pan if necessary, be patient….takes roughly 3-5 minutes
- Once the sugar mixture starts to colour, give it a few swirls. You want the sugar to turn a dark golden brown. Once you get to that colour stage take off the heat and whisk in the vanilla cream (pod too which can be removed when cooled) ***careful….adding the cream will encourage lots of bubbling action
- Stir in the lemon juice, salt and butter mixing until smooth
- Allow the caramel to cool completely then remove the vanilla pod
- YUM real depth of flavour without being too sweet
- Will keep 2 weeks in the fridge or 3 months in the freezer