John Myers
Ingredients for 1 servings:
- 200 g sugar
- 200 ml cream
- 150 g butter
- 4 g fleur de sel
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Caramel cream with salted butter
Melt the sugar in a wide saucepan until it turns red-golden caramel. This will take a while. But be careful not to let it get too dark, or it will become bitter. Remove the pan from the heat and slowly add the cream while stirring. Be careful of splashing! Bring the mixture back to a boil and stir until the caramel is completely dissolved. Now add the salt and the butter, a little at a time. Bring back to a boil, simmer for about 1 minute, then pour into another container. A metal bowl is best. Glass can crack and plastic can melt, as the cream is very hot. Once cooled, transfer the cream to small jars. It will keep for some time in the refrigerator. You can use the cream as a spread or to decorate desserts, for example, for the Tir’a Breizh in my profile. https://www.chefkoch.de/rezepte/3256671484336734/Tir-a-Breizh-Bretonisches-Tiramisu.html
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