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
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
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.