Caramel Sauce

This caramel sauce is perfect! I serve it with my Coconut Pudding and the combination of the caramel and the coconut is unexpected and extraordinary. It also makes an excellent topping for a brownie sundae, which, I would argue, is the best birthday cake in the world!

 

YIELD: 1½ cups

 

Ingredients
2 tablespoons salted butter
1 pound light brown sugar
2 egg yolks
1 cup heavy cream
1 teaspoon salt
1 tablespoon plus 1 teaspoon vanilla extract

 

Directions

• In a heavy saucepan or a double boiler over low heat, melt all the ingredients together except the vanilla until the sugar has dissolved. Be careful not to burn the sugar.

• Remove it from the heat, stir in the vanilla, and serve the sauce warm.