Cook for 12–15 minutes, until liquid begins to colour; the desired colour is a lovely mix of gold and caramel, not dark brown. If needed, carefully swirl the saucepan to mix the caramel.

Bake for 40 to 50 minutes or until crust is deep golden brown. Let cool on a rack for 30 minutes, then drizzle more of the salted caramel sauce on top and serve.