Salted Caramel Custard – My Newest Favorite Dessert Ever

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Simply bake until the custard is just set, and you get that signature “jiggle” when you wiggle. By the way, I wasn’t kidding about eating these cold. I know it’s very hard not to eat a little bit before they’re chilled, but these are so vastly superior in taste and texture when cold, we’re going to need you to be strong. I really hope you give these a try soon. Enjoy!

Ingredients for six (6.5 ounce) ramekins:
9 large egg yolks
2/3 cup white sugar
2 cups heavy cream
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
2 teaspoons vanilla extract
1 cup whole milk
flaky sea salt to garnish
– Bake at 300 F. about 45 min to an hour, or until set.


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