Salted Caramel Pot de Crème

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 2 cups heavy cream
• 1 cup whole milk
• 6 large egg yolks
• 1 tsp pure vanilla extract
• 1/2 tsp fleur de sel, plus more for garnish
• 1 tbsp unsalted butter
• Softly whipped cream, to serve

Instructions

1. 1

   Preheat oven to 325°F. Set six 4-oz ramekins in a deep roasting pan.

2. 2

   Make the caramel: combine sugar and water in a heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture turns a deep amber color, about 10–12 minutes.

3. 3

   Remove from heat immediately. Carefully add butter (it will sputter) and stir. Slowly pour in heavy cream while whisking. The caramel will seize then melt back — keep whisking until smooth. Add milk and fleur de sel. Return to low heat and stir to dissolve any hardened bits.

4. 4

   In a bowl, whisk egg yolks and vanilla. Slowly pour the warm caramel cream into the egg yolks, whisking constantly to temper.

5. 5

   Strain through a fine-mesh sieve into a pitcher. Skim off any foam.

6. 6

   Divide the custard evenly among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.

7. 7

   Cover the pan tightly with foil. Bake for 35–40 minutes until the custards are just set — they should jiggle like Jell-O in the center when moved.

8. 8

   Carefully lift ramekins from the water bath. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

9. 9

   Serve topped with a small dollop of softly whipped cream and a pinch of fleur de sel.