Variations: For a chocolate caramel cream, add a few squares of chocolate
120 g (4 oz) caster sugar (super fine sugar)
60 g (1/2 stick) semi-salted butter
20 cl (7 oz ) of liquid cream, whole (35%)
1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
4. Pour into a small jam jar and let cool. Store in the refrigerator.
Variations: For a chocolate caramel cream, add a few squares of chocolate.