Preparation Steps

• In a saucepan, combine sugar and water over medium heat. Cook without stirring until the sugar turns a deep amber caramel color.
• Slowly add heavy cream to the caramel while stirring constantly to avoid lumps.
• In a separate bowl, whisk egg yolks until smooth.
• Temper the egg yolks by adding a little of the warm caramel mixture slowly while whisking.
• Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly until thickened.
• Remove from heat and stir in vanilla extract and salt.
• Let cool, then refrigerate for at least 2 hours before serving.