Ingredients

• Sugar
• Cooking cream 35% (hot)
• Unsalted butter
• Flake sea salt

Instructions

1. Melt the sugar in a dry pan over medium heat, without adding water. Let it melt gradually until you get an amber-colored caramel, watching carefully to avoid burning.
2. Remove the pan from the heat, then add the butter while mixing gently. Pour the hot cream in a thin stream while continuously whisking. Be careful, the mixture may boil vigorously and cause splashes.
3. Return to low heat and mix until the sauce is smooth and homogeneous. Add fleur de sel, then stir one last time before serving or letting it cool.