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Cremes caramel au beurre sale (Salted Butter Caramel Sauce)

Cremes caramel au beurre sale (Salted Butter Caramel Sauce) is a traditional French recipe (from Brittany) for a classic sweet sauce of salted butter caramel, a Breton speciality. The full recipe is presented here and I hope you enjoy this classic French version of: Salted Butter Caramel Sauce (Cremes caramel au beurre sale).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

1 jar

Rating:

Tags : Sauce RecipesVegetarian RecipesFrench RecipesBreton Recipes

The original caramel au beurre sale (salted butter caramel), the toffee-like confection was first created in Bretagne by Pastry chef Henri Le Roux, who invented this gourmet specialty in his chocolaterie in the 1970s; though I have sourced an earlier recipe from 1946 (still Breton though!). Of course, that recipe for a sweet treat was then adapted to a sauce, which I'm presenting here.

This is a true Breton classic and it's essential to making a range of cakes, sweet dishes and desserts.

Ingredients:

100g sugar
40g butter
200ml single cream

Method:

Pour the sugar into a stainless-steel saucepan over low heat. Cook without stirring until the sugar dissolves and caramelises amber in colour.

Add the butter in small pieces, stirring to dissolve after each addition.

Once the butter in incorporated gradually pour in the cream, mixing vigorously all the time.

Continue cooking the caramel gently for 5 minutes over low heat.

Take off the heat and pour into a warmed and sterilized jam jar. As the caramel cools it will thicken.

Store in the refrigerator.