Sinfully delicious caramel cream for breakfast

Ingredients for 1 servings:

• 5 tbsp brown sugar, heaped
• 125 g butter
• 200 ml cream
• 1 pinch(s) salt, plenty

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 55 minutes

delicious spread on rolls

Please use a large pot, as the mixture will foam vigorously and rise to a high pitch. If you have some preparation time, you can let a few scraped vanilla pods soak in brown sugar for a few days, then brown 5 heaped tablespoons of this sugar with the butter in a large pot over medium heat, stirring constantly. When the sugar has turned a dark blonde to almost brown (too brown will taste rather burnt afterward), add the cream and the salt (this may sound inappropriate, but the salt gives the caramel its typical caramel flavor and is essential), and simmer for another 20-25 minutes, stirring constantly (the stuff boils very high). Then pour into 2 jars, let cool, and then refrigerate overnight to set. The next morning, the caramel cream will be wonderfully spreadable and is a real hit on a fresh breakfast roll!