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Caramel Sauce


  • 1 c. sugar
  • 1/2 c. water


  1. Combine the sugar and water in heavy saucepan. Stir well and then heat until the sugar is dissolved. Incfrease heat to a boil, brushing down sides of pan with wet pastry brush to dissolve any sugar crystals.) Boil until syrup is a pale golden color, about 6 minutes. Do not stir while it is boiling because it may crystallize. Remove from heat and cool slightly. If it becomes too thick before you assemble your dessert, rewarm slightly over low heat, stirring constantly.)
  2. To assemble the floating island: pour some of the custard sauce into a deep dessert plate (something like a pasta bowl). Float a poached meringue on each pool of custard. Dip a fork into the caramel sauce, drizzle a web of the sauce over the meringues.
  3. Serves 4-6