Please choose a large pot, as the mass foams strongly and high.
If you have some preparation time, you can let a few scraped-out vanilla pods soak in brown sugar for a few days and then brown 5 heaped tablespoons of this sugar with the butter in a large saucepan over a medium flame - stick with it and stir the mixture. When the sugar is dark blonde to just brown (too brown tastes kind of sticky afterwards), add the cream and the salt (may sound unsuitable, but the salt gives the caramel the typical caramel taste and is indispensable) and now another 20 - 25 minutes Boil through with constant stirring (the stuff boils very high). Then fill into 2 glasses, let them cool down and then let them solidify overnight in the refrigerator.
The next morning the caramel cream is wonderfully easy to spread and is really a hit on a fresh breakfast roll!
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