Cream caramel

Ingredients:

• 1 cup granulated sugar (200 g)
• ¼ cup water (60 g)
• 2 ½ cups heavy cream (626 g / 650 ml)
• 4 tablespoons unsalted butter cubed (56 g)

Method:

1. Warm cream in microwave for about twenty seconds to bring it to room temperature.
2. Pour sugar in the center of a medium sauce pan, as much as possible avoiding the sides of the pan. Pour the water going around to dampen the sides of the pan finishing towards the center to dampen the sugar. Gently swirl the pan to spread the water evenly, but don’t stir. Turn on heat to medium high.
3. Let the mixture come to a boil. Do not stir. When the syrup turns a light golden amber color, remove the pan from the heat. Gradually pour the heavy cream into the syrup while stirring.
4. Return the pot to medium heat, stirring continuously with a wooden spoon or better still a straight edge wooden stirrer to blend and prevent scorching the pot. It’s normal for the sugar to seize after you’ve added the cream. Just heat and keep stirring and the sugar will eventually dissolve forming a smooth sauce.
5. Still on medium heat, add butter. Continue to cook down and stir the caramel until it has thickened and the color turns golden. Cook it down longer than you would a caramel sauce as you want a filling that will somewhat hold its shape.
6. Remove the pan from the heat and stir in the salt. Keep stirring to help the caramel cool down.