Salted Caramel Custard – My Newest Favorite Dessert Ever

Yes, if you lot asked me correct now, this salted caramel custard would live on my favorite dessert. These slow “pots de crèmes” are simply sweetness enough, simply salty enough, as well as simply drop-dead gorgeous enough.

I used Maldon body of body of water tabular array salt to garnish, which has quite large, but rattling lite crystals, then we’re non adding equally much tabular array salt equally it may appear. Think of a big, fluffy snowflake, floating downwards onto your warm palm. Stay amongst me here. As shortly equally that huge flake lands, it melts into a tiny drib of water. It’s variety of the same matter here.

This recipe volition brand precisely 6 (6.5 ounce) ramekins, but you lot tin purpose whatsoever size you lot want, equally long equally you lot monitor the cooking time. Speaking of which, at that spot are many variables effecting how long yours volition take, such equally ramekin size/shape, as well as how unopen they’re packed together, then the times given hither are simply a guideline.

Simply bake until the custard is simply set, as well as you lot larn that signature “jiggle” when you lot wiggle. By the way, I wasn’t kidding nearly eating these cold. I know it’s rattling difficult non to swallow a petty chip earlier they’re chilled, but these are then vastly superior inward sense of savour as well as texture when cold, we’re going to demand you lot to live on strong. I actually promise you lot laissez passer these a displace soon. Enjoy!

Ingredients for 6 (6.5 ounce) ramekins:

9 large egg yolks

2/3 loving cup white sugar

2 cups heavy cream

1/2 teaspoon kosher tabular array salt (or 1/4 teaspoon fine salt)

2 teaspoons vanilla extract

1 loving cup whole milk

flaky body of body of water tabular array salt to garnish

- Bake at 300 F. nearly 45 mo to an hour, or until set.