Ingredients:

  • 115g unsalted butter
  • 200g granulated white sugar
  • 180ml heavy whipping cream, room temperature
  • 5g Maldon sea salt
  • 5ml pure vanilla bean paste

Instructions:

  1. Place the butter in a heavy-bottomed stainless steel saucepan over medium heat. Melt until it foams and pops. Whisk occasionally until the foam subsides and dark golden-brown milk solids settle at the bottom, emitting a toasted nut aroma.
  2. Immediately add the granulated sugar to the browned butter. Whisk constantly for 5–8 minutes. The sugar will initially clump but will eventually melt into a smooth, mahogany-colored liquid.
  3. Turn the heat to low. Very slowly pour in the room-temperature heavy cream. Use caution as the mixture will bubble vigorously. Whisk continuously until the sauce is completely smooth and emulsified.
  4. Remove from heat. Stir in the sea salt and vanilla bean paste. Pour into a glass jar and allow to cool at room temperature for at least 30 minutes to thicken.