Preparation

• 1. Heat the sugar alone in a stainless-steel saucepan over medium heat. Cook without stirring until it melts and caramelizes.
  2. Gradually add the butter then the cream, mixing vigorously with a whisk to avoid lumps.
  3. When the preparation is homogeneous, continue cooking for 5 minutes and remove from the heat. The caramel is still liquid but it will harden as it cools.
  4. Pour into a small jam jar and let cool. Store in the refrigerator.
  
  Variations: For a chocolate caramel cream, add a few squares of chocolate.