Prep. time: a few minutes
Cooking time: 15 minutes
 

1. In a heavy saucepan, heat the sugar, butter and the seeds scraped from the vanilla bean over low heat, stirring constantly.
2. Once the sugar has turned a nice caramel color, remove the pan from the heat and incorporate the cream.
3. Return the pan to medium heat and continue cooking for 5 minutes, stirring with a wooden spoon, until the caramel is shiny and smooth.
4. Strain if desired.

If you wish to flavor the sauce with rum, add it last so that the flavor doesn't dissipate.