Salted Caramel Filling for Egg
125g cup sugar
70 g unsalted butter, cold, in cubes
1/2 tsp salt crystals
Prepare the salted caramel. Heat the cream until it just begins to boil and set aside. Place the sugar in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel colour. Remove the pan from the heat and add the hot cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
Remove from heat, and add butter and salt. Stir well until smooth. Pour into a bowl, cover and refrigerate to chill.