Salted Egg Yolk Caramel

Ingredients

• 6 salted duck egg yolks (Cooked and mashed or finely crumbled; may be omitted according to the source.)
• 1 cup granulated sugar (Estimated quantity for the reconstructed sauce.)
• 0.5 cup unsalted butter (Cut into pieces; estimated quantity.)
• 0.5 cup heavy cream (Warm slightly before adding to reduce splattering; estimated quantity.)
• 1 tsp black salt (Kala namak; the source indicates this supplies most of the eggy flavor. Adjust to taste.)
• 0.25 tsp fine sea salt (Optional, depending on the saltiness of the duck egg yolks and black salt.)

Steps

1. 1

   If using salted duck egg yolks, cook them until firm, then cool and mash or finely crumble them. Set aside. The yolks may be omitted if desired.

2. 2

   Place the sugar in a medium, heavy-bottomed saucepan over medium heat. Let it melt undisturbed until it begins to liquefy, then gently swirl the pan occasionally so the sugar melts evenly.

3. 3

   Continue cooking until the sugar becomes a deep amber caramel and smells toasted, taking care not to let it become black or smoky.

4. 4

   Add the butter a piece at a time, whisking continuously until it is fully incorporated. The mixture will bubble vigorously, so add the butter carefully.

5. 5

   Slowly pour in the heavy cream while whisking constantly. Continue whisking until the bubbling subsides and the sauce is smooth.

6. 6

   Add the mashed salted duck egg yolks and black salt. Whisk thoroughly until the yolks are dispersed and the caramel is thick, glossy, and evenly seasoned.

7. 7

   Simmer the sauce gently for 1 to 3 minutes, stirring frequently, until it coats the back of a spoon. Do not boil aggressively, or the dairy may separate.

8. 8

   Taste and add the optional fine sea salt only if needed. Remove from the heat and let the sauce cool slightly; it will thicken further as it cools.

Notes

The accessible source did not include the full ingredient list or method. This recipe is therefore a culinary reconstruction based on the title, description, and the visible note that six salted duck eggs may be used and that black salt provides most of the eggy flavor. Store covered in the refrigerator for up to 1 week; rewarm gently and stir before serving.

Nutrition per serving

• sauce
• dessert
• caramel
• salted egg
• umami
• vegetarian
• stovetop