October 3rd is Caramel Custard Day

Salted Caramel Custard

9 large egg yolks

2/3 c. white sugar

2 c. heavy cream

½ tsp.  kosher salt

2 tsp. vanilla extract

1 c. whole milk

Flaky sea salt, to garnish

Preheat oven to 300. Place 6 (6.5 oz.) ramekins in a baking dish. Place sugar evenly in heavy bottomed saucepan over MEDIUM heat. Without stirring, allow sugar to slowly melt around edges of pan, about 5 minutes, adjust heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar I completely dissolved, whisk in cream; caramel will cool into a lump (this is normal). Keep stirring over MEDIUM heat until caramel melts and mixture comes up to temperature and sugar has dissolved Remove from heat. Stir in kosher salt, vanilla and cold milk; mix well. Place egg yolks in large mixing bowl. Whisk in ladleful of caramel /milk mixture to yolks. Add 2 more ladleful, one at a time. Then mix in remainder of caramel/milk mixture to yolks, whisking until thoroughly blended. Divide custard mixture evenly among ramekins. Carefully pour into baking dish enough water to that it comes halfway up sides of filled ramekins. Bake in preheated oven until custard is set and top of custard jiggles evenly across the surface, 45-60 minutes (depending on sizes of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so. Transfer ramekins to cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold. Serve topped with pinch of light, flaky sea salt. Makes 6.