Salted caramel with cream
4 servings
30 minutes
Salted caramel with cream is the embodiment of harmony between rich sweetness and subtle salty notes. Originating from American cuisine, this dessert has become popular due to its depth of flavor and versatility. The velvety texture of the caramel, created by melting sugar and carefully mixing it with cream, allows it to perfectly complement ice cream, pastries, and even hot drinks. The salted butter gives it a unique balance that makes each spoonful a true delight. This recipe requires patience, but the result—a thick, aromatic caramel with an amber sheen—fully justifies the effort. It is perfect as a standalone dessert or as a refined addition to culinary masterpieces.
1
Divide the sugar into six parts (50 grams each). In a small saucepan with a thick bottom, pour the first batch of sugar, melt it without stirring, and wait for a beautiful amber color to appear. Then add the next 50 grams of sugar and melt again. To ensure more even melting, you can tilt the saucepan in different directions. Repeat the process with the remaining sugar until all the sugar is melted.
- Sugar: 300 g
2
Place the saucepan with cream on the heat and warm it almost to boiling (without letting it boil!).
- Cream 33%: 335 ml
3
Remove the caramelized sugar from heat, add 65 g of salted butter (or regular butter plus a teaspoon of fine salt). Stir.
- Salted butter: 65 g
4
Gradually add hot cream in several batches, mixing each portion well.
- Cream 33%: 335 ml
5
Put the pot back on the heat and heat the mixture until it reaches 108 degrees (this will take about 5-6 minutes at a strong boil, but it's better to use a cooking thermometer).
- Cream 33%: 335 ml
6
Pour the caramel into a deep dish, cover with plastic wrap, and place in the refrigerator for a day. During this time, it will thicken nicely.