Crème de Caramel au Beurre Salé (Salted Caramel)

Spread it on bread or crêpes, or…spoon it straight from the jar 🙂

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Crème de Caramel au Beurre Salé (Salted Caramel)

  • Servings: 1 portion
  • Difficulty: easy
  • Print

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Ingredients

  • 200g of sugar
  • 100g of butter
  • 175g of heavy cream
  • 2 teaspoons of Fleur de Sel

Preparation

  1. In a saucepan allow the sugar to melt on a low heat until a golden caramel is produced. This process can take up to 15 minutes. While the sugar carmelizes do not stir it, just occasionally shake the saucepan.
    (The caramel should not get too dark, otherwise the cream will taste bitter.)IMG_0412.JPG

  2. Stir in the butter in small pieces until fully combined with the carmelized sugar. Then add 2 teaspoons of Fleur de Sel. Heat up the heavy cream (but don’t boil it) and gently combine it with the caramel. Let the cream simmer for another 2 minutes.
    Your salted caramel is now ready to be filled in a jar. The cream can be stored in the refrigerator for up to 1 month.

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