A little sugar, water: what could be simpler and tastier than a caramel, to decorate a yogurt, a pancake or a fromage blanc. But, much like mayonnaise, the recipe is also easy to miss and can scare off apprentice cooks. If you dare not go for it, follow the advice of Laurent Mariotte in La Table des bons vivant , on Europe 1.
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Do not stir the caramel
In terms of quantities, you have to count 100 grams of powdered sugar and 3 centiliters of water, especially no more: it's the equivalent of a nice tablespoon, which you heat over medium heat. Then, there are several schools, but La Table des bons vivant has chosen its side: it recommends not to stir the pan.
Deglaze with cream or butter
After having allowed to melt over medium heat, gently, the sugar melts and comes to nibble the water. This is where the color changes from blond to golden, to dark brown. We can then "deglaze" it, by recovering the cooking juices, with milk, or even salted butter.
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Cooking with caution
But be careful when deglazing: this is where there can be projections of burning caramel, and accidents. So go slowly ... or choose not to add anything to the "natural" caramel, just made of sugar and water - always without moving the pan.