- 500g caster sugar (a)
- 100g water (a)
- 25g cumin seeds(b)
- 200g diced butter (c)
- 500g whipping cream (d)
Cumin caramel sauce
steve bennett
14th May 2012
Cumin caramel sauce
Slight twist on the classic caramel sauce, nice with dark chocolate desserts
Ingredients
Method
Cook (a) to a light caramel, toast (b) and add to (a). Add (c) off the heat, and shake pan to incorporate all ingredients together. Add (d), place back onto the heat, bring back to the boil, sieve and cool. Cool sufficiently to pour into a squeezy bottle.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
