Oh, that smooth caramel skin... Let's put that in a bottle, yeah? I took the cream base for "Ginger Sauce" and augmented it a bit to make a caramel cream that is sure to knock at that sweet tooth. FA Caramel and FA Catalan Cream were made for each other, and a quick sniff of the two is plenty enough to tell anyone that. I took out the CAP Graham Cracker v1 and CAP Vanilla Custard v1 out of "Ginger Sauce" and kept the cream base for this recipe. It's fairly straightforward. I hope you enjoy it.