Salted caramel custard Inani

Ingredients

In a sauce pan, caramelize the sugar using the dry method
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
Add the third cup of cream with vanilla and salt to taste. Bring the mixture to 175 F
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
Pour the mixture into ramekins and place in a baking pan with water filled half way up the ramekins
Bake in preheated 300 F oven for 45 min or until slightly jiggly
Let cool to room temperature and chill for few hours in the fridge
Finish with molden salt and serve