John Myers
Caramel Cream with Salt
The perfect caramel cream with salt recipe with a picture and simple step-by-step instructions.
- 200 g Sugar
- 100 ml Cream
- 150 g Salted butter
- Alternatively unsalted butter and 3 – 6 g sea salt or fleur de sel
- Put the sugar and 50 g of water in a smaller saucepan, stir and let stand for approx. 5 minutes. Cut the butter into cubes. Fill a glass with a capacity of 250 g to the brim with boiling water and pour it over the lid to make both germ-free. Let it stand until it is filled.
- Briefly stir the sugar-water mixture and simmer to caramel over medium heat. Do not stir, just swivel the pot in a gentle circle every now and then. This can take about 15-20 minutes. When the mixture turns golden brown, deglaze with the cream and stir in with a wooden spoon. Caution foams! If you have used butter without salt and want to use sea salt, then you have to stir it in now. Fleur de Sel not yet. Measure 108 ° with a thermometer and remove the pot from the stove. Now add the butter little by little with the help of a hand blender and mix everything until the mixture has become creamy and everything has combined well. If you are using Fleur de Sel, stir it in briefly. Then fill the empty jar with it, close it and place in the refrigerator to harden.
- The cold cream is silky and spreadable. Super tasty and has an “addiction factor”. In France they are preferred with brioche. But it is also suitable for filling or refining other baked goods …………. and those who dare to do it “hip-technically” can simply nibble them … ……. ;-)))))
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