Caramiel au Miel

Invented in Uni Hall's Bfloor pantry in Jan-2006

ingredients: 20g butter, honey, fresh cream

Melt the butter in a little pot. Add as much honey as you want (2 soup spoons is quite good) and boil. When it boils the mixture will rise, let it rise for a while then take the pot of the fire and wait it comes back to liquid form, then boil a second time and cool a second. Now add the fresh cream (half a litte pot for thhe amount of honey discussed here). Mix well until homogenous. Then boil again and cool again until the colour is a light brown a bit thick (not too much though).