Friday, March 19, 2010

Salted Caramel Cheesecake

I made a batch of these today. I've made them before, and once again I chickened out carmelising the sugar. A few seconds more and the caramel would have been darker and richer tasting-but I was terrified of burning it. Oh, it is still really good (Mr. ETB suggested selling them from a food cart downtown) but I'm slightly annoyed as I think they could be even better.

I didn't use expensive salt-just coarse Kosher salt. It was fine.

I'm going to give the sauce another try with golden syrup to see if I can get the deeper flavour without risk of third degree burns. I worry about that now, as I have a difficult time telling hot from cold, and might not notice molten sugar burning my skin until it blistered.

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