The cornmeal flavor of these polenta cakes is a delicious complement to the dried fruit. You can line the ramekins with the caramel and fruit a day ahead. These little gems are best served warm, but they’re good at room temperature, too.
Too light. Caramel cooked to a light amber won’t give the roasty flavor you’re looking for-it will just taste sweet.
I followed this recipe and was very disappointed. The caramel was rock hard - like a jolly roger candy. It called for sugar and water but no cream and it solidified immediately. When removing the cake from the ramekin, according to the directions, all the rock hard topping pulled away from the cake. What a mess. Always make a practice run on a new recipe before making it for guests. I wonder if the they tested this recipe before printing it.
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