Salted Caramel Custard Pots

Salted caramel's sweet-salty spark is often linked to French butter caramels kissed with sea salt. These pots bake gently in a water bath until vanilla custard sets silky, then finish with flaky salt for make-ahead ease.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 32g carbs
• 27g fat
• 3g fiber

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Ingredients

• 3/4 cup granulated sugar
• 2 tbsp unsalted butter
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 5 large egg yolks
• 1 tsp vanilla bean paste
• 1 tsp flaky sea salt
• 1/4 tsp pinch of kosher salt

Instructions

1. 1Preheat the oven to 300°F. Arrange four small oven-safe pots or ramekins in a baking dish and have hot water ready for a gentle bath.
2. 2Melt the granulated sugar in a heavy saucepan over medium heat, swirling until it becomes a deep copper caramel, about 6 to 8 minutes. Remove from heat and carefully whisk in the butter until smooth.
3. 3Slowly pour in half of the heavy cream while whisking; the mixture will bubble vigorously. Return to low heat and stir until the caramel is fully dissolved and glossy.
4. 4Stir in the remaining heavy cream, whole milk, and kosher salt. Warm just until steaming, then remove from the heat.
5. 5In a separate bowl, whisk the egg yolks and vanilla bean paste until thick. Temper by slowly adding the warm caramel cream while whisking constantly.
6. 6Strain the custard into a clean pitcher. Stir in half of the flaky sea salt. Divide evenly among the pots.
7. 7Pour hot water into the baking dish to reach halfway up the pots. Bake until the custards are set the edges with a soft center wobble, 30 to 40 minutes.
8. 8Cool to room temperature, then chill uncovered for 20 minutes before covering and refrigerating at least 3 hours.
9. 9Just before serving, sprinkle the remaining flaky sea salt over each pot so the bitter-sweet caramel custard meets a crunchy saline finish. Serve straight from the pots with small spoons.