Crème de Caramel au Beurre Salé (Salted Caramel)

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

IMG_2715 (2)

Crème de Caramel au Beurre Salé (Salted Caramel)

  • Servings: 1 portion
  • Difficulty: easy
  • Print



  • 200 g / 7.1 oz of sugar
  • 100 g / 3.5 oz of cold butter, cut into small cubes
  • 175 g /6.2 oz of heavy cream
  • 1-2 teaspoons of Fleur de Sel


  1. In a saucepan allow the sugar to melt on a low heat until a golden caramel has formed. This process takes time, so be patient. Don’t stir the sugar while it slowly carmelizes, just shake the saucepan occasionally. Don’t allow the caramel to get too dark, or the creme will taste bitter.IMG_0412.JPG

  2. Piece by piece stir in the butter until it is fully combined with the caramelized sugar. Depending on how salty you want your caramel to be, add 1 or 2 teaspoons of Fleur de Sel. Heat up the heavy cream (but don’t boil it) and using a whisk gently combine it with the caramel. Let the creme simmer for another 2 minutes.
    Your salted caramel is now ready to be filled in a jar. Stored in the refrigerator it keeps for months.

1 Comment

Shall we talk about it?