New Salted Caramel Custard – My Newest Favorite Dessert Ever

Yes, if yous asked me correct now, this salted caramel custard would endure my favorite dessert. These slowly “pots de crèmes” are only sweetness enough, only salty enough, as well as only drop-dead gorgeous enough.

I used Maldon ocean tabular array salt to garnish, which has quite large, but real calorie-free crystals, as well as thence we’re non adding equally much tabular array salt equally it may appear. Think of a big, fluffy snowflake, floating downward onto your warm palm. Stay alongside me here. As before long equally that huge flake lands, it melts into a tiny drib of water. It’s form of the same affair here.

This recipe volition brand precisely half-dozen (6.5 ounce) ramekins, but yous tin move locomote whatsoever size yous want, equally long equally yous 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, as well as thence the times given hither are only a guideline.

Simply bake until the custard is only set, as well as yous larn that signature “jiggle” when yous wiggle. By the way, I wasn’t kidding close eating these cold. I know it’s real difficult non to consume a footling fleck earlier they’re chilled, but these are as well as thence vastly superior inwards gustatory modality as well as texture when cold, we’re going to demand yous to endure strong. I actually promise yous plough over these a endeavour soon. Enjoy!

Ingredients for half-dozen (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 ocean tabular array salt to garnish

- Bake at 300 F. close 45 2d to an hour, or until set.

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