Salted Caramel Custard
A silky, indulgent dessert that perfectly balances the deep, toasted sweetness of homemade caramel with a delicate, creamy custard base.
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
- •1/4 teaspoon sea salt
- •1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 325°F (160°C) and place four 6-ounce ramekins into 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 hot caramel into the bottom of the four ramekins, tilting them to coat the base evenly. Set aside to harden.
- 4
In the same saucepan (no need to clean), heat the heavy cream and milk over medium heat until it just begins to simmer, then remove from heat.
- 5
In a medium bowl, whisk the egg yolks, whole egg, sea salt, and vanilla extract until smooth.
- 6
Slowly temper the eggs by pouring a small amount of the hot cream mixture into the eggs while whisking constantly to prevent curdling.
- 7
Gradually add the remaining cream, whisking until fully incorporated, then strain the mixture through a fine-mesh sieve into a pitcher.
- 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 4 hours before serving.
💡 Chef tips
- To unmold, run a thin knife around the edge of the ramekin and invert onto a dessert plate; the caramel will naturally form a sauce.
- If you prefer a non-dairy version, you can substitute the cream and milk with full-fat canned coconut milk, though the flavor profile will be slightly tropical.
- These custards can be made up to two days in advance and kept covered in the refrigerator.
✅ How it should turn out
The finished custard should be smooth and velvety with a rich, golden caramel sauce that pools around the base, offering a perfect harmony of salty and sweet flavors.