Ingredients
- 1 cup sugar
- 0.25 cup water
- 180 ml heavy cream
- 3 tsp Roasted Oolong powderSuperboba
- 3 tbsp unsalted butter
- 0.5 tsp flaky salt
Steps
Warm the cream until it just steams, then whisk in the Roasted Oolong powder until dissolved. Set aside. Nothing to strain.
Put the sugar and water in a heavy pot over medium heat. Stir only until the sugar dissolves, then stop stirring entirely.
Let it boil, swirling the pot occasionally, until it turns deep amber. This takes 8 to 12 minutes and it goes from perfect to burnt quickly.
Take it off the heat and pour in the oolong cream. It will bubble violently, which is normal. Whisk until smooth.
Whisk in the butter and salt.
Cool. It thickens considerably as it does.
Good to know
- Stop stirring once the sugar dissolves. Stirring caramel makes it crystallise and go grainy.
- Stand back when the cream goes in. The steam is genuinely hot.
- Keeps three weeks in a jar in the fridge. Warm gently to pour.
