sauce

This version of Salted Butter Caramel is adapted from David Lebovitz’ My Paris Kitchen.  It trades some of the water used in the caramelization process for more cream.   Try it as a thin layer on chocolate pots de creme with a dollop of flavored whipped cream as seen on Fi’lia’s menu.

Salt Butter Caramel

2016-11-29 10:20:44

Yields 1

This version emphasizes the taste of burnt sugar and is a delicious complement to chocolate desserts.

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Ingredients

1. 1 c. sugar
2. 1/4 c. water
3. 6 tblsp butter, cubed, at room temperature
4. 3/4 c. heavy cream
5. Sea salt

Instructions

1. Arrange the sugar evenly across the bottom of a large skillet.
2. Sprinkle the water evenly across the sugar.
3. Heat the sugar and water over medium heat. Stir with a wooden spoon only enough to get the bits to melt evenly, no more. Watch carefully and be very careful as sugar heats to a much higher temperature than water or other liquids and can burn badly.
4. At the point where the caramel turns dark amber and just begins to smoke, remove the pan from the heat.
5. Place the butter cubes carefully into the pan and whisk until melted, being careful not to splatter.
6. Gradually whisk in the cream, stirring until the caramel is smooth. If there are bits of sugar or caramel that refuse to melt, warm the pan on low head and loosen with a wooden spoon until incorporated.
7. Serve with a few crystals of sea salt.

Notes

1. Keep up to 2 weeks in the refrigerator.
2. If the caramel needs to be thinned, rewarm with a bit of cream or milk.

Adapted from My Paris Kitchen by David Lebovitz

Adapted from My Paris Kitchen by David Lebovitz

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