Banana Cream Pie Recipe

Caramel

1. 1

   Prepare ingredients

   Measure out sugar, water, butter, heavy cream, salt, and vanilla. Have a heatproof spatula and a medium heavy-bottomed saucepan ready. Warm the cream slightly (microwave or stovetop) to about lukewarm so it won't seize the caramel when added.

2. 2

   Dissolve sugar

   Combine the granulated sugar and 2 tablespoons water in the saucepan over medium heat. Gently swirl the pan (do not stir with a spoon) until the sugar dissolves and the mixture comes to a simmer. Continue cooking; the mixture will become clear and then begin to color at the edges.

3. 3

   Caramelize

   Once the sugar begins to turn amber, watch closely and swirl occasionally until it reaches a deep amber color (about 8–10 minutes total from simmer). Do not let it burn — if any smoke appears, remove from heat immediately.

4. 4

   Add butter carefully

   Remove the pan from heat. Add the 2 tablespoons of unsalted butter in pieces and stir quickly with a heatproof spatula. The sugar will bubble vigorously; keep stirring until butter is fully incorporated.

5. 5

   Add cream cautiously

   Slowly pour the warmed 1 cup heavy cream into the caramel while stirring constantly. The mixture will bubble and steam; continue stirring until smooth and homogeneous.

6. 6

   Finish and season

   Return the pan to low heat for 1–2 minutes to ensure the caramel is smooth and any larger bubbles subside. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Taste and adjust salt if desired. Let caramel cool slightly (10–15 minutes) before using on the pie so it thickens but is still pourable.

7. 7

   Storage

   Use the caramel within a few hours for drizzling over banana cream pie, or cool completely and store in an airtight jar in the refrigerator for up to 2 weeks. Rewarm gently before use.