I’m making a caramel sauce that’s meant to be the first layer of a banana cream pie.
The recipe is basically to melt the sugar without stirring, add cream slowly while whisking, then pour that over some butter and vanilla and blend with an immersion blender.
During step 2 I think I added the cream too fast, and it seized up. I decided to move along and just added it to the butter and vanilla and blended.
It’s not horrible but it seems like it isn’t at all firm enough for the bottom of a pie. Anything I can do to fix this?
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