Brown Butter adds a more complex flavor to this caramel sauce. Adding powdered milk to the butter adds a more intense nutty flavor.
|8 oz. (227g)||Plugrá® Premium Butter, unsalted|
|2 tbsp. (13g)||powdered milk|
|½ tsp. (3g)||salt|
|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|
Brown Butter: Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned and has a nutty aroma.
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.
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.
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.
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.