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Le Chaudron recipe
Caramel au beurre liquide
Pourable butter caramel
⏱ 15 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)superfine sugar
50 ml (3½ tbsp)filtered water
100 g (3½ oz)cold unsalted butter
200 ml (¾ cup)hot thick crème fraîche
1 pinchfleur de sel (flaky sea salt)
- 200 g (7 oz) superfine sugar
- 50 ml (3½ tbsp) filtered water
- 100 g (3½ oz) cold unsalted butter
- 200 ml (¾ cup) hot thick crème fraîche
- 1 pinch fleur de sel (flaky sea salt)
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the sugar and water in a large saucepan and heat over medium heat without stirring.
- Let the sugar melt evenly, watching the color closely, until amber.
- When the caramel reaches 170°C (340°F) and is amber, take it off the heat immediately.
- Off the heat, whisk in the cold butter in small cubes.
- Pour in the hot cream in a thin stream, whisking hard (watch for spatters).
- Return to low heat for a few seconds and whisk until smooth.
- Whisk in the flaky salt and let cool slightly before storing in a sterilized jar.
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