Salted caramel custard Inani


  1. 9 egg yolks
  2. 3/4 cup caster sugar
  3. 3 cup cream
  4. Vanilla extract
  5. Salt to season
  6. Salt to finish


  1. In a sauce pan, caramelize the sugar using the dry method

  2. Once all the sugar is melted and reached an amber color, whisk in 2 cups of cream and bring back to light simmer until it all melts again

  3. Add the third cup of cream with vanilla and salt to taste. Bring the mixture to 175 F

  4. In a bowl, whisk the yolks thoroughly and start tempering them using the hot mixture. Finish by add the entire mixture to the yolks and ensure no lumps

  5. Pour the mixture into ramekins and place in a baking pan with water filled half way up the ramekins

  6. Bake in preheated 300 F oven for 45 min or until slightly jiggly

  7. Let cool to room temperature and chill for few hours in the fridge

  8. Finish with molden salt and serve

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