Ingredients
Scale
- 1 1/4 cup granulated sugar
- 1/3 cup water
- 2 cups heave cream
- 1 teaspoon vanilla extract
- 5 egg yolks
- Sea salt for topping
Instructions
- Preheat oven to 325 F. In a glass baking dish place 4-6 ramekin dishes (or Jars).
- In a medium sauce pan over medium high heat place sugar, water and a pinch of salt.
- Stir until sugar has dissolved. Once this has happened and it starts to boil leave for 8-10 minutes without stirring.
- You want the sugar to turn a nice caramel color which is what gives it the nice flavor so watch it very closely. Be careful not to burn it.
- Slowly whisk cream into sugar mixture, any crystalized sugar will melt again after a few minutes of whisking until it is all smooth and creamy.
- Remove from heat and whisk the eggs then slowly add into the caramel mixture. Be sure to add a small amount at a time so you don’t end up with scrambled eggs.
- Once you eggs are mixed in stir in the vanilla into the mixture.
- Pour evenly into your ramekin dishes or jars.
- Fill the glass pan with boiling water until the dishes are covered half way up the side.
- Place in oven and bake for 40 minutes. The edges will be a firm with a slightly jiggly middle.
- Remove from the water and chill in the fridge for 4 hours before serving.
- Sprinkle salt on top right before serving.
Nutrition
- Serving Size: 6