1 1/2 cups julienned carrots.

Melt 1/2 cup butter in a small saucepan over medium-low.Cook, stirring occasionally, until foamy, about 4 minutes.

Continue to cook, stirring often, until milk solids turn golden brown and butter smells nutty, about 4 minutes.Transfer brown butter to a small bowl; set aside.. Bring lobster stock to a boil over medium-high.Reduce heat to medium-low and simmer, uncovered, until reduced to 1 quart, about 50 minutes.

Add 1/3 cup Cognac; cook until mixture has reduced to 1 quart, about 5 minutes.Add cream, brown butter, and piment d’Espelette; stir to combine.

Adjust heat to maintain a gently simmer.

Cook, stirring occasionally, until mixture coats the back of a spoon and has reduced to 1 quart, about 1 hour and 30 minutes.Goldfish Grahams: Vanilla Cupcake.

"Pleasantly reminiscent of Dunkaroos."."Totally cake batter-y.".

"Initially thrown by graham in a Goldfish, but taste-wise I think that it is not too sweet.Not sure I really get 'cupcake' though.".