- 100g unsalted butter (diced & at room temperature)
- 1/4 tsp vanilla extract
- 115g (1/2 cup + 1 Tbsp) castor sugar
- 1 egg (lightly beaten)
- 200g (1 ¼ cups + 1 Tbsp) flour
- 25g (3 Tbsp + 1 tsp) cornflour
- ¼ tsp salt
Place castor sugar in a small heavy-based saucepan set over a low heat. As it cooks brush down sides of saucepan with a pastry brush dipped in cold water. Do not stir the caramel at any stage. Cook for 3-4 minutes or until sugar dissolves. Increase heat and bring to the boil. Cook without stirring until syrup begins to brown. As it cooks move saucepan from side to side to move sugar around so it colours evenly.
Once a light caramel has formed, reduce heat to medium, add butter and half of the cream. Be very careful, as the mixture will bubble up. Stir continuously to encourage caramel lumps to dissolve and to prevent burning. Once incorporated and remaining cream.
Reduce heat to a simmer and steadily simmer until reduced by 25% or mixture measures 165ml. Caramel will be thick.
Remove from heat and stir in vanilla.
Add salt and stir in. Set aside and cool to lukewarm and then proceed. Alternatively refrigerate until required but bring back to room temperature before using.