Ingredients
– 1 cup heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup brown sugar
– 2 tablespoons water
– 1/2 teaspoon sea salt
Method
1. Preheat your oven to 160°C (320°F). Place four ramekins in a baking dish.
2. In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar dissolves and the mixture is warm.
3. Whisk the egg yolks in a mixing bowl. Gradually add the warm milk mixture while continuously whisking. Mix in the vanilla extract and salt.
4. Pour the custard mixture into the ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
5. Bake for about 30-35 minutes until the custards are set but still slightly wobbly. Let them cool, then refrigerate for at least two hours. Before serving, make the caramel by dissolving brown sugar and water in a saucepan over medium heat until it turns golden. Drizzle with sea salt.
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