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Burnt Sugar Butter Cream

  • Yield: 2 1/4 cups


  • 1/2 cup sugar
  • 6 tablespoons water
  • 4 egg yolks
  • 2 sticks butter
  • 1/2 cup caramel sauce


  • Cobine the sugar and water in a saucepan over high heat. Bring the mixture to a boil and cook until the mixture reaches 115 degrees F, the soft ball stage on a candy thermometer. Using a mixer, fitted with paddle, beat the egg yolks. With the machine running, slowly add the syrup. Beat until the mixture is thick and cool, about 5 minutes. Beat the butter well in a mixing bowl. Add the butter, a tablespoon at a time to the egg-syrup mixture and beat well. Add the caramel sauce and beat well. Remove the frosting from the mixer.