1 cup cold heavy cream
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 cup passion fruit nectar or concentrate
1 cup sugar
1 teaspoon fresh lemon juice
1 vanilla bean, split lengthwise
1/2 cup heavy cream
2 tablespoons cold unsalted butter, cut into pieces
Pinch kosher salt
2 tablespoons dark rum
Store any extra caramel sauce in a sealed glass container and refrigerate for up to 1 week. Rewarm before serving.
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