Discover a touch of Breton excellence with this delicious salted butter caramel with preserved lemon, perfect for enhancing your breakfasts and desserts. This creamy, flavoursome mix adds a touch of originality to your toast and desserts, combining the sweetness of the caramel, the saltiness of the butter and the subtle acidity of the preserved lemon.
Why you’ll love this recipe
- Balanced flavours: The salted butter caramel is enhanced by the freshness of the preserved lemon, creating a perfect balance between sweetness, saltiness and acidity.
- Creamy texture: Thanks to meticulous preparation, this caramel has a smooth, melt-in-the-mouth texture, ideal for spreading.
- Easy to customise: Adjust the amount of salt according to your preferences for a salted butter caramel perfectly to your taste.
Tips for a perfect caramel
Here are a few tips for making a perfect salted butter caramel:
- Keep an eye on the cooking time: It’s crucial to melt the sugar over a medium heat without letting it burn to obtain a beautiful golden colour.
- Add the ingredients gradually: Add the melted butter and milk a little at a time to avoid thermal shock and achieve an even texture.
- Taste and adjust: Use a cold plate to test the consistency and taste of your caramel before putting it in the jar.
Ideas for tasting
This salted butter caramel is not limited to morning sandwiches. Here are a few ways to enjoy it:
- As a side dish: Serve it with pancakes or waffles for a delicious dessert.
- As a pastry: Use it as a filling for tarts or cakes.
- As a gift: Put it in pretty jars to give to your loved ones.
Prepare this salted butter caramel and let yourself be seduced by its unique, refined taste. Once tasted, it’s sure to become a must-have in your kitchen!
Ingredients
- 150g butter
- 50cl milk
- 1kg sugar
- Approx. 30-50g salt
(to taste) - 2 preserved lemons or 2 lemons (organic)
Recipe
- Keep a cold plate in the fridge.
- Prepare the preserved lemons by grinding them finely.
If you are using fresh lemons, peel them, extract the juice (do not keep the pulp), clean the skin well and grind it finely. - In a large saucepan, melt the “dry” sugar, stirring constantly over a medium heat.
It is essential that the molten sugar does not turn black but remains an appetising light brown colour. If it turns brown, it will give off a pungent smell, which means that it is burning and will therefore be bitter. Absolutely avoid. The process can take a long time, depending on your cooking system. The lumps of sugar will form and stick, and you’ll need to melt them completely by stirring faster and faster and, if possible, by crushing slightly. Watch your hands, the molten sugar is hot and sticky! - Add the butter (melted beforehand) a little at a time, paying close attention to the fumes it gives off (still due to the very high temperature), then the salt.
- Add the milk at room temperature or warmed up to avoid any thermal shock. A lot of steam will escape, and this is when you need to judge the consistency of your caramel.
- Add the lemon mixture.
- To test your mixture, remove the plate from the fridge and add a few drops of caramel, which you should leave to cool for a few seconds. Carefully, taste the caramel with your fingertip.
- It should be neither too pasty nor too runny, so adjust as you wish.
- Pour into jars from the hot pan, seal, leave to cool and keep in the fridge.
