Salted Caramel Custard
A silky, indulgent dessert that perfectly balances the deep, toasted sweetness of homemade caramel with a delicate touch of sea salt.
Ingredients
- •1/2 cup granulated sugar (100g)
- •2 tablespoons water
- •1 1/2 cups heavy cream (360ml)
- •1/2 cup whole milk (120ml)
- •3 large egg yolks
- •1 whole large egg
- •1/2 teaspoon vanilla extract
- •1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat your oven to 325°F (160°C) and place four 6-ounce ramekins in a deep baking dish.
- 2
In a small saucepan, combine the sugar and water over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar turns a deep amber color.
- 3
Carefully pour the caramel into the bottom of the four ramekins, tilting them to coat the base evenly. Set aside to harden.
- 4
In a medium saucepan, heat the cream and milk until just simmering, then remove from heat.
- 5
In a separate bowl, whisk the egg yolks, whole egg, vanilla, and sea salt until smooth.
- 6
Slowly temper the eggs by drizzling a small amount of the hot cream mixture into the eggs while whisking constantly to prevent curdling.
- 7
Gradually pour the remaining cream into the egg mixture, then strain the custard through a fine-mesh sieve to ensure a silky texture.
- 8
Divide the custard mixture evenly among the prepared ramekins.
- 9
Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath.
- 10
Bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle.
- 11
Remove from the water bath, let cool to room temperature, then refrigerate for at least 3 hours before serving.
💡 Chef tips
- To unmold, run a thin knife around the edge of the ramekin and invert onto a small plate; the caramel will naturally create a sauce.
- You can prepare these up to two days in advance; keep them covered in the refrigerator until ready to serve.
- If you prefer a less salty profile, reduce the sea salt to 1/4 teaspoon.
✅ How it should turn out
The finished custard should be velvety and smooth, featuring a rich, golden caramel sauce that pools around the base with a perfect balance of sweet and salty flavors.