bitter flavor, but be careful not to let it get too dark Once the right flavor is obtained, turn off the heat and carefully add a ladle of hot cream and milk to the caramel; the caramel will bubble up and create a lot of steam for 5 seconds After 5 seconds slowly stir the mixture with a high-heat rubber spatula for 10 seconds Repeat with another ladle of milk and cream; after the third ladle, switch to a hand whisk Once all the milk and cream is incorporated, add the sea salt Remove the vanilla beans from the liquid, set on paper towels to dry, and, once dry, store Whisk 3 ladles of the hot caramel mixture into the egg yolks Slowly whisk the tempered egg yolks into the hot caramel mixture in the saucepan Wash out the bowl, dry, and place near your saucepan with a strainer on top Place the saucepan back on low heat Using a rubber spatula, stir constantly and everywhere until you feel the mixture starting to thicken; stirring in a figure-8 helps to assure that your spatula touches the entire bottom of the pan To test whether or not your sauce is thick enough, lift your spatula from the saucepan with some sauce on it and run your finger down the middle It should leave a canal Place a thermometer in the saucepan and continue to stir constantly until the temperature reaches between 165°F/75°C and 185°F/85°C Immediately strain the mixture into the clean dry mixing bowl and set this bowl in the large bowl filled halfway with ice Placing a ramekin under the mixing bowl will keep ...Repeat with another ladle of milk and cream; after the third ladle, switch to a hand whisk Once all the milk and cream is incorporated, add the sea salt Remove the vanilla beans from the liquid, set... and, once dry, store Whisk 3 ladles of the hot caramel mixture into the egg yolks Slowly whisk the tempered egg yolks into the hot caramel mixture in the saucepan Wash out the bowl, dry, and place near your... that your spatula touches the entire bottom of the pan To test whether or not your sauce is thick enough, lift your spatula from the saucepan with some sauce on it and run your finger down the middle It should leave a