3/4 cup heavy (whipping) cream (preferable not ultra-pasteurized)
4 tablespoons salted butter (at room temperature, cut into 4 pieces, plus extra for the pan)
1 teaspoon vanilla paste (or pure vanilla extract)
1/2 teaspoon Fleur de Sel or Maldon sea salt (plus extra for the topping)
1 cup granulated sugar
1/2 cup Lyle's Golden Syrup (or light corn syrup)