Ingredients
- Heavy cream: 2 cups (480ml)
- Whole milk: 1 cup (240ml)
- Granulated sugar (for caramel): 1 cup (200g)
- Granulated sugar (for custard): 1/4 cup (50g)
- Large egg yolks: 6
- Pure vanilla bean paste: 1 teaspoon
- Flaky sea salt: 1/2 teaspoon, plus more for garnish
- Unsalted butter: 2 tablespoons (28g)
Instructions
- Step 1: First, prepare the caramel. In a heavy-bottomed saucepan, heat 1 cup of granulated sugar over medium heat, stirring occasionally, until it melts and turns into a deep amber caramel. Remove from heat, carefully stir in the 2 tablespoons of unsalted butter until melted, then slowly pour in the warm heavy cream and whole milk mixture (warmed in a separate saucepan) while continuously whisking. Return to low heat if needed to dissolve any hardened caramel, then stir in 1/2 teaspoon flaky sea salt.
- Step 2: In a large bowl, whisk together the 6 large egg yolks and 1/4 cup granulated sugar until light in color and well combined. Gradually pour about half of the warm caramel cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling.
- Step 3: Pour the tempered egg mixture back into the saucepan with the remaining caramel cream. Stir in the pure vanilla powder. Continue to cook over very low heat, stirring constantly, until the mixture slightly thickens enough to coat the back of a spoon (do not boil).
- Step 4: Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any bits of cooked egg or undissolved caramel, ensuring a silky smooth texture. Divide the strained custard evenly among 6-8 ramekins (about 4-6 oz each).
- Step 5: Arrange the ramekins in a large baking dish. Carefully pour hot water into the baking dish, reaching about halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 30-40 minutes, or until the edges are set but the centers still jiggle slightly.
- Step 6: Carefully remove the ramekins from the water bath and let them cool on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set. Garnish with an extra pinch of flaky sea salt just before serving.
Notes
- For optimal freshness and texture, keep your delightful caramel custards well-covered in the refrigerator for up to 3-4 days; they taste even better after a full night's chill.
- This exquisite dessert is designed to be enjoyed perfectly chilled, so skip the reheat and savor its cool, creamy texture straight from the fridge.
- Elevate each creamy bite with the suggested pinch of flaky sea salt, or for an extra touch of decadence, pair it with a dollop of fresh whipped cream or a few delicate berries.
- To achieve that truly irresistible, silky-smooth texture, make sure to strain your finished custard mixture through a fine-mesh sieve before dividing it into ramekins; this simple step removes any tiny imperfections for a flawless dessert.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/8th of recipe (approx. 140g)
- Calories: 425
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 16g
- Trans Fat: 0g
- Protein: 50g