Salted Caramel Custard - My recent favorite dessert ever

Salted Caramel Custard - My recent favorite dessert ever -

Yes, if you asked me right now, this cream salted caramel is my favorite dessert. These "From" easy creams pots are just sweet enough, just salty enough, and just drop dead gorgeous enough.

I used Maldon sea salt for garnish, which was quite large but very light crystals, so that we are not adding as much salt as it sounds. Think of a big, fluffy snowflake floating down your warm palm. Stay with me here. Once the huge land flaked, it blends in a small drop of water. It is somewhat the same thing here.

This recipe will make six (6.5 ounces) ramekins exactly, but you can use any size you want, as long as you monitor the cooking time. Speaking of which, there are many variables effecting how long yours will as ramekin size / shape, and how they are packaged together, so that the times given here are just a guideline.

Just cook until the cream is taken, and you get the signature "wiggle" when you shake. Moreover, I was not joking eating these cold. I know it is very difficult not to eat a little before they are cooled, but these are so far superior in taste and texture to the cold, we're going to need you to be strong. I really hope you give these a try soon. Have fun!

Ingredients for six (6.5 ounces) ramekins:

9 large egg yolks

2/3 cup white sugar

2 cups heavy cream

1/2 teaspoon kosher salt (or 1/4 teaspoon coffee table salt)

2 teaspoons vanilla extract

1 cup milk

flaky sea salt for garnish

-. Bake at 300 F about 45 minutes to an hour, or until