Ingredients

Makes about 320 g (1 1/2 cups)

　　105 g heavy cream (1/2 cup)

　　25 g butter (2 tablespoons)

　　4 g vanilla extract (1 teaspoon)

　　4 g kosher salt (1 teaspoon)

　　130 g sugar (2/3 cup)

　　100 g glucose (1/4 cup)

　　1 gelatin sheet

　　105 g heavy cream (1/2 cup)

　　

Step 1

Put 105 g (1/2 cup) heavy cream, butter, vanilla, and salt in a medium bowl and set aside.

　　

Step 2

Make a caramel: Heat the sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. As soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan—you want it all to melt and caramelize evenly. Cook and stir, cook and stir, until the caramel is a deep, dark amber, 3 to 5 minutes.

　　

Step 3

Meanwhile, bloom the gelatin (see page 29).

　　

Step 4

Once the caramel has reached the target color, remove the saucepan from the heat. Very slowly and very carefully pour the remaining 105 g (1/2 cup) heavy cream into the caramel. The caramel will bubble up and steam; stand away until the steam dissipates. Whisk the mixture together. If it is at all lumpy, or there are any clumps of hardened caramel floating around the cream, put the saucepan back over medium heat and heat the mixture, whisking constantly, until all of the caramel has dissolved and the mixture is smooth; remove the pan from the heat.

　　

Step 5

Whisk the bloomed gelatin into the caramel. Once all of the gelatin has dissolved, pour the caramel through a fine-mesh sieve into the bowl with the butter. Let the mixture sit, undisturbed, for 2 minutes, then begin whisking. Whisk slowly at first to prevent the hot cream from splashing up and burning you, then continue whisking until the mixture is completely homogenous.

　　

Step 6

Use immediately, or store in an airtight container in the fridge for up to 3 weeks. When ready to use, simply melt it in the microwave in 30-second increments, stirring between blasts until it is completely liquid.

　　

NOTES

Step 7

Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

　　

Step 8

Instead of a whisk, use a hand blender to mix the caramel base.

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.