Salted Caramel Custard

Salted Caramel Custard

Chef John

"These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert."
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Ingredients

2 h 10 m servings 467 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 467 kcal
  • 23%
  • Fat:
  • 37.3 g
  • 57%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 420 mg
  • 140%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
  2. Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting 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 is 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
  3. Stir in kosher salt, vanilla, and cold milk; mix well.
  4. Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
  5. Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
  6. Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
  7. Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
  8. Serve topped with a pinch of light, flaky sea salt.

Footnotes

  • Cook's Note:
  • If kosher salt isn't available, use 1/4 teaspoon fine sea salt in place of the 1/2 teaspoon kosher salt.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

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I made this custard for my fiancé, he absolutely loved it. It has very smooth flavor and the sea salt on top is divine. When cooking I decided to use just sea salt for the entire dish and skippe...

My go to group dinner dessert. This dessert is spot on; it is so smooth, perfectly rich and the perfect size. It's perfectly decadent without feeling like you've just triggered an onset of dia...

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