50 ml water
80 g unsalted butter, at room temperature
400 ml fresh milk , (add in 3 tbsp of plain flour to combat the humidity)
2 Tbsp sea salt, to taste
147 g egg yolks
600 g unsalted butter, at room temperature
1.Prepare a heavy, solid and light coloured saucepan, so you can monitor the caramelization process. stir together sugar, and water , under medium heat, until the sugar dissolve. you may add more water if you find that the sugar is still dry. Swirl the saucepan.don't stir as it may cause the caramel become bitter. watch the colour, when it turn into light amber, add in 80 g butter n 400 ml fresh milk bring to a boil. or until all the caramel dissolve, add in the sea salt, taste it, if you think that is not salty enought, you may add more salt, remove from the heat.
2. In a medium bowl, whisk the eggs yolks for 15 minutes. Wish in 100 ml of hot caramel mixture. Then pour the remaining eggs yolks into the saucepan with the remaining hot caramel mixture. Heat over very low heat, Stirring constantly from the bottom of the pot, don't be surprise that it takes hours for the custard to thicken. Let it cool
3. In a mixer with a whisk attachment, beat the butter until light and fluffy, slowly whisk in the cooled custard til light and creamy, Use immediately or keep tightly cover up for 3 days in the fridge, freeze for 1 month. Re-whip before using.