Salted Caramel Syllabub

Instructions

1. 1

   In a small saucepan, combine the sugar, 120ml of water, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Monitor the heat carefully to prevent burning.

2. 2

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the syrup turns a deep amber color.

3. 3

   Remove the saucepan from the heat and carefully whisk in the caramel sauce. Let it cool slightly.

4. 4

   In a separate saucepan, warm the heavy cream over low heat until it starts to simmer.

5. 5

   In a large mixing bowl, whisk together the egg yolks and a splash of the warm cream until well combined.

   Tip: Temper the eggs by slowly pouring the warm cream into the egg yolks, whisking constantly.

6. 6

   Gradually pour the cooled sugar syrup into the egg yolk mixture, whisking constantly until well combined.

7. 7

   Strain the mixture into a clean bowl to remove any egg solids.

8. 8

   Whisk in the remaining 280ml of warm cream until the mixture is smooth and creamy.

   Tip: Be patient and whisk thoroughly to incorporate all the cream.

9. 9

   Pour the mixture into individual serving cups or ramekins. Sprinkle with crushed vanilla beans.

   Tip: Let the mixture chill in the refrigerator for at least 2 hours before serving.

10. 10

    To serve, drizzle with additional caramel sauce, if desired.