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Recipe · Brittany
Caramel au beurre salé breton
Breton salted butter caramel sauce
⏱ 25 minServes 10Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
200 g (7 oz)sugar
200 ml (¾ cup)heavy cream
60 g (2 oz)salted butter
1 tspfleur de sel (flaky sea salt)
- 200 g (7 oz) sugar
- 200 ml (¾ cup) heavy cream
- 60 g (2 oz) salted butter
- 1 tsp fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the cream with the butter to a simmer and keep warm.
- Add the sugar to a heavy saucepan in several batches.
- Cook dry over medium heat to an amber caramel (10 minutes).
- Off the heat, slowly pour in the hot cream in several additions (watch for spatters).
- Return to low heat and stir until completely smooth.
- Stir in the flaky salt.
- Pour into sterilized jars and let cool.
- Keeps for 1 month in the fridge.
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