Salted Caramel Custard

🥘 Ingredients

• egg yolks
  9 large
• fine salt
  1/4 tsp
• flaky sea salt
• heavy cream
  2 c
• kosher salt
  1/2 tsp
• vanilla extract
  2 tsp
• white sugar
  2/3 c
• whole milk
  1 c

🍳 Cookware

• saucepan

1. 1

   Place egg yolks in a bowl.

   egg yolks: 9 large
2. 2

   Add white sugar and whisk until light and smooth.

   white sugar: 2/3 c
3. 3

   In a saucepan , combine heavy cream , kosher salt (or fine salt ), and vanilla extract .

   heavy cream: 2 c, kosher salt: 1/2 tsp, fine salt: 1/4 tsp, vanilla extract: 2 tsp
4. 4

   Bring to a simmer over medium heat.
5. 5

   Remove cream from heat.
6. 6

   Slowly drizzle the hot cream mixture into the yolks, whisking constantly until well-combined.
7. 7

   Whisk in whole milk .

   whole milk: 1 c
8. 8

   Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl.
9. 9

   Pour the custard into six (6.5 ounce) ramekins.
10. 10

    Place the ramekins in a large baking dish.
11. 11

    Pour enough hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.
12. 12

    Bake at 300 F for ⏱️ 45 minutes to ⏱️ 1 hour , or until set.
13. 13

    Let cool to room temperature.
14. 14

    Refrigerate for several hours before serving.
15. 15

    Garnish with flaky sea salt before serving.

    flaky sea salt