Servings:
Makes 5 servings
Ingredients
- 1/2 cup sugar
- 1/4 cup warm water
- 1/2 cup cream
- 1/4 teaspoon Maldon salt (or 1/8 teaspoon if using kosher)
- 1/2 teaspoon vanilla bean, scraped and seeded
- 1 tablespoon butter, room temperature
Preparation
Baking Directions:
In a pot, combine sugar and warm water, and bring to a dark caramel over high heat, swirling the pot if necessary to even out the golden brown.
Turn off heat, stir in vanilla pod and seeds, add cream and salt, and bring mixture to boil over low heat, stirring constantly.
Let boil for 45 seconds, turn off heat, and set pot aside to cool until room temperature.
Whisk in butter to emulsify.
Let sauce come to room temperature before covering.
Leave out at room temperature if using same day; or refrigerate for up to two weeks, just reheat sauce in microwave before serving.
