Burnt Caramel Cream
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Step 1 of 5
Method
1 of 5
Cook the sugar and water to a dark amber caramel.
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What you are cooking with
Caramel cream
- 120 g Caster sugar
- 30 ml Water
- 300 ml Fresh cream
- 100 ml Full cream milk
- 0.5 each Vanilla bean
- zest of 1/2 orange Orange zest
- a pinch Maldon sea salt