Heat sugar and syrup until golden colour (do not stir). Add cream, butter and salt and return to heat and stir until all the caramel has mixed in. Some of it can take a little while to mix in.
Just to clarify. We normally share a brûlée rather than one each. The merengues will last quite a while and freeze well. The caramel sauce will also last a long time in the fridge. So we aren’t binging on sugar all the time.
the recipe for the brûlée is:
175ml double cream
50ml milk
1 vanilla pod
Split the vanilla pod and add the milk and cream to a saucepan. Bring to the boil and remove from heat and leave for ten minutes. Whilst that is cooling…
4 egg yolks
50gm caster sugar
10ml of vanilla essence
Mix the above together and then whisk in the cream/milk then strain into a jug. Pour the mixture into 2 pr small oven proof ramekins. Set oven to 140°C. Then put the dishes into a roasting tray and add boiling water to the tray (about 10mm). Put in the oven for about 20-24 minutes (will depend on the oven) until it is just set.
To serve, sprinkle about 5 gms sugar on the top and torch or grill until it caramelises.
I have tried other recipes but because the cream/milk mixture cools a bit during the 10 minutes it reduces or removes the risk of the egg mix curdling.
