Brown Butter Salted Caramel Sauce

Brown Butter adds a more complex flavor to this caramel sauce. Adding powdered milk to the butter adds a more intense nutty flavor.

Servings
14
Prep Time
15 Min
plus chilling
Cook Time
15 Min
Recipe by
Linnea Shumway
Restaurant
FLX Table
Geneva, NY
Ingredients

Brown Butter

8 oz. (227g) Plugrá® Premium Butter, unsalted
2 tbsp. (13g) powdered milk
½ tsp. (3g) salt

Brown Butter Caramel Sauce

1 cup (200g) granulated sugar
2 tbsp. (28g) water
2 tsp. (9g) sherry vinegar
1 cup (225g) heavy cream
⅓ cup (63g) brown butter
½ tsp. (3g) sea salt
Steps
1
Brown Butter: Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma.
2
Once the butter has browned, stir in the milk powder and salt and stir constantly for 1 to 2 minutes or until the powder caramelizes. Butter will go from browned to burned quickly so watch this step carefully.sugars, and salt in bowl until well blended. Add brown butter; whisk to blend. Whisk the hot cream mixture ¼ cup at a time into yolk mixture until the yolks have warmed; return to the saucepan. Stir mixture over medium-low heat until instant-read thermometer registers a minimum of 160°F and the mixture has thickened about 5 minutes. Strain custard into large bowl. Set bowl over larger bowl of ice water. Stir until custard is cold. For best results, refrigerate the custard overnight before freezing.
3
Let stand at room temperature until it has cooled. Emulsify the butter using an immersion blender. If you don’t have an immersion blender, strain the through a fine sieve, using a rubber or silicone spatula to press the solids through the mesh until no solids remain in the sieve. Stir until blended. Chill before using.
4
Caramel Sauce: Mix sugar, water and vinegar together in a medium saucepan. Bring to a boil and cook to a deep amber color or 330°F without stirring.
5
Remove from heat and stir in cream, brown butter and salt until well blended. Be careful as this step will produce a lot of steam. Refrigerate until ready to use. Heat over a water bath to thin before using, if desired.
Brown Butter Ingredients
Makes 190 grams (1 cup); enough for 3 batches of sauce.
Brown Butter Salted Caramel Sauce Ingredients
Makes 1¾ cups of sauce.