Vanilla Caramel Cream

1. 1

   Cut the vanilla bean in half lengthwise and scrape out the seeds.

2. 2

   Put the cream in a pan, add the bean pod and the seeds and heat until just before it reaches boiling point.

3. 3

   Take the bean pod out.

4. 4

   Ideally you want to heat up the cream so that it's hot when step 6 is done.

5. 5

   Please adjust the timing to start warming it.

6. 6

   Put the granulated sugar in a pan, add the water and put on medium heat.

7. 7

   Don't stir it.

8. 8

   It depends on how high the heat is, but in about 4 minutes it should come to a boil.

9. 9

   Let it boil.

10. 10

    Don't stir it!

11. 11

    About 5 minutes after it comes to a boil, the bottom part will start to color.

12. 12

    Finish up the syrup in one go from this point on.

13. 13

    Swirl the pan around.

14. 14

    Keep swirling the pan, and once the syrup becomes the color you like, turn off the heat.

15. 15

    Add the warmed cream from step 1 little by little.

16. 16

    If you add it all at once it will bubble over.

17. 17

    It will bubble up like this, so stir it with a whisk while being careful not to burn yourself.

18. 18

    Finished.

19. 19

    It will be quite runny when it's still hot, but will thicken once it cools down.

20. 20

    Pour the syrup into a clean jar while it's still hot.

21. 21

    Once it's cool, store in the refrigerator.

22. 22

    It will keep for about 2 weeks.

23. 23

    I used it in, Chocolate chip and caramel bread.

24. 24

    I also used it in, Caramel chocolate cheesecake.

* Per serving · 4 servings · Values may vary.