- 1-1/4 cups (310ml) heavy cream, non ultra-pasteurized
- 1 cup (200g) vanilla sugar
- ¼ teaspoon Fleur de sel
Place the cream in a small saucepan over medium heat and warm it so that it is hot to the touch, but nowhere near boiling. Keep it hot over low heat.
Place the sugar in a medium-sized, heavy bottomed saucepan in an even layer, over medium heat. When it begins to liquefy and darken at the edges, tilt the pan and stir gently so the sugar is melted and caramel begins to smoke and turns a deep amber color. Immediately remove the saucepan from the heat and slowly whisk in half the hot cream, slowly but thoroughly. The mixture will bubble up. Be brave and continue to whisk until the cream is incorporated.
Replace the pan over the heat and slowly whisk in the remaining hot cream. If there are any hard bits of sugar in the sauce or at the edges of the pan, just keep whisking over medium heat and the caramel will melt into the sauce
Season the sauce with the fleur de sel to taste, and use it warm or cooled.