Once the solid has turned dark brown, remove the sauce pan from the heat immediately and pour the contents of the pan into a cheesecloth lined strainer. Be sure the strainer is over a bowl to prevent a complete mess and allow the liquids to drain out. The remaining solid is homemade beurre noisette. Set it aside and let it cool while preparing the rest of the ingredients and use any leftover brown butter to grease the inside of the financier molds.