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Caramel and Crème Fraîche Sundaes with Cashews Recipe

Caramel and Crème Fraîche Sundaes with Cashews Recipe

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Caramel and Crème Fraîche Sundaes with Cashews

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Ingredients

Count

Nutrition

782

Calories

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Ingredients:

Serving

2 cups whole milk, divided
8 large egg yolks
1 cup whipping cream
3/4 cup (packed) dark brown sugar
1/8 tsp salt
7 1/2 to 8 oz creme fraiche
1 tsp vanilla extract
1 1/2 cups sugar
1 large vanilla bean , split lengthwise
1/3 cup whipping cream
1/3 cup creme fraiche
3 tbsp unsalted butter
1 cup raw whole cashews
2 1/2 tbsp vegetable oil
4 tsp coarse kosher salt
whipped cream

Directions:

For ice cream: Whisk 1/2 cup milk and egg yolks in medium bowl. Bring 1 1/2 cups milk, cream, sugar, and salt to simmer in heavy large saucepan over medium-high heat, whisking until sugar dissolves. Gradually whisk hot milk mixture into yolk mixture; return to same saucepan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Strain custard into medium bowl. Place over large bowl of ice water and cool, stirring often. Whisk in crème fraîche and vanilla. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 6 hours and up to 3 days.
For caramel sauce: Stir sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Scrape in seeds from vanilla bean; add bean. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 16 minutes (time will vary depending on size of pan). Remove pan from heat. Mix in cream, crème fraîche, and butter (mixture will bubble vigorously). Stir until sauce is smooth. Discard vanilla bean. (Can be made 3 days ahead. Cover and chill. Rewarm slightly before serving.)
For cashews: Preheat oven to 350°F. Mix cashews, oil, and salt in small bowl. Spread out on rimmed baking sheet. Bake until nuts are golden, stirring often, about 12 minutes. Cool. (Can be made 1 day ahead. Store airtight.)
Scoop ice cream into dishes. Spoon warm caramel sauce over. Top sundaes with whipped cream and cashews.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	782.33 Kcal (3275 kJ)
Calories from fat	519.3 Kcal
		% Daily Value*
Total Fat	57.7g	89%
Cholesterol	310.59mg	104%
Sodium	1008.28mg	42%
Potassium	512.06mg	11%
Total Carbs	49.6g	17%
Sugars	36.96g	148%
Dietary Fiber	1.18g	5%
Protein	20.93g	42%
Vitamin C	0.7mg	1%
Vitamin A	0.1mg	2%
Iron	4.1mg	23%
Calcium	210.7mg	21%

Amount Per 100 g
Calories	248.7 Kcal (1041 kJ)
Calories from fat	165.09 Kcal
		% Daily Value*
Total Fat	18.34g	89%
Cholesterol	98.74mg	104%
Sodium	320.53mg	42%
Potassium	162.79mg	11%
Total Carbs	15.77g	17%
Sugars	11.75g	148%
Dietary Fiber	0.38g	5%
Protein	6.65g	42%
Vitamin C	0.2mg	1%
Iron	1.3mg	23%
Calcium	67mg	21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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