Salted Caramel Custard Recipe

Cook Time: 60 minutes

Crme Brle

Ingredients

• 9 large egg yolks
• cup white sugar
• 2 cups heavy cream
• teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Flaky sea salt (such as Maldon), for garnish

Directions

Step 1: Preheat your oven to 300F (150C). Arrange six 6-ounce ramekins in a large baking dish.

Step 2: Pour the sugar evenly into a heavy-bottomed saucepan over medium heat. Without stirring, allow the sugar to melt slowly around the edges of the pan, which should take about 5 minutes. Adjust the heat as needed.

Step 3: Once the edges start to bubble, gently shake and swirl the pan to help dissolve the remaining sugar. Do not stir with a spoon. Continue moving the pan until the sugar transforms into a clear, dark caramel (around 10 minutes).

Step 4: Once the sugar is completely dissolved, carefully whisk in the cream. The caramel will form lumps as the cream cools it down, but continue stirring over medium heat until the caramel melts completely, and the mixture reaches a smooth, even consistency.

Step 5: Remove the saucepan from the heat. Stir in the kosher salt, vanilla extract, and cold milk. Mix well until fully combined.

Step 6: In a large mixing bowl, place the egg yolks. Slowly whisk in a ladleful of the caramel-milk mixture into the yolks, then add two more ladlefuls one at a time, whisking well after each addition. Gradually mix in the remaining caramel-milk mixture until the yolks and liquid are fully blended.

Step 7: Divide the custard mixture evenly among the prepared ramekins.

Step 8: Carefully pour hot water into the baking dish, ensuring it comes halfway up the sides of the filled ramekins. This will help cook the custards gently.

Step 9: Bake the custards in the preheated oven for 45 to 60 minutes. The custards should be set, and the surface should jiggle slightly when gently tapped. If the center still seems too liquid, continue baking for a few more minutes.

Step 10: Remove the ramekins from the water bath and allow them to cool on a wire rack until they reach room temperature.

Step 11: Cover the ramekins with plastic wrap and refrigerate them for at least 1 hour until thoroughly chilled.

Step 12: Serve the crme brle topped with a pinch of flaky sea salt, for a light, savory contrast to the rich custard.

Chef's Notes

• You can substitute teaspoon of fine sea salt for the kosher salt if preferred.
• For an added twist, drizzle a little caramel sauce or dulce de leche over the top before serving to enhance the sweet-salty flavor.

Nutrition Facts (per serving)

• Calories: 467
• Total Fat: 37g (48% DV)
• Saturated Fat: 21g (107% DV)
• Cholesterol: 420mg (140% DV)
• Sodium: 272mg (12% DV)
• Total Carbohydrate: 27g (10% DV)
• Total Sugars: 24g
• Protein: 7g (14% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 130mg (10% DV)
• Iron: 1mg (8% DV)
• Potassium: 148mg (3% DV)

Salted Caramel Custard is a delightful dessert that has taken the world by storm in recent years, combining the rich creaminess of custard with the bold, sweet-and-salty flavor of caramel. This simple yet sophisticated dessert has won the hearts of many and can be found on the menus of both home kitchens and fine dining restaurants worldwide.

History of Salted Caramel Custard

The origins of salted caramel can be traced back to France, where the combination of caramel and sea salt was first popularized. Salted caramel custard, specifically, is a more modern variation of the traditional French crme brle or pots de crme, where caramel is used to add a new dimension to the flavor. In the past, caramel was often made by melting sugar alone, but the use of salt was a revolutionary idea that balanced the sweetness and created a more complex taste profile. The concept of "salting" caramel likely originated in the Brittany region of France, known for its coastal salt marshes, and has since spread globally, becoming a hallmark of modern dessert-making.

Regional Features

Salted caramel custard, like many desserts, has regional twists. In the United States, it often appears in fine-dining restaurants and as a crowd-pleasing dessert for special occasions. In France, it is typically served in individual ramekins, often accompanied by a drizzle of extra caramel sauce or a touch of fleur de sel, a type of sea salt harvested from the Atlantic coast. In certain areas, like Brittany, where salted caramel first gained popularity, the flavor combination is considered a local treasure. The salted version of caramel custard provides a luxurious twist, balancing the sweetness and making it a favorite at both rustic and high-end eateries.

What Sets Salted Caramel Custard Apart?

While many custards exist around the world, what sets salted caramel custard apart is the unique combination of salty and sweet flavors that play off each other. Unlike traditional vanilla custards or crme brles, salted caramel custard incorporates the deep, complex flavor of caramelized sugar, paired with a sprinkle of sea salt that heightens the flavor of the custard. This makes it distinct from similar custards like flan, which is typically a simple egg custard with no added flavor notes beyond vanilla or cinnamon. The addition of caramel, along with the salt, transforms the custard into something truly decadent.

Where is Salted Caramel Custard Typically Served?

Salted caramel custard is often found in fine dining restaurants, particularly those offering modern takes on classic French desserts. It is typically served in individual ramekins for a more elegant presentation, often chilled to allow the flavors to meld and the custard to set perfectly. While this dessert is perfect for dinner parties, it is also a popular choice for special occasions, like birthdays or holidays, due to its rich flavor and impressive appearance. In recent years, salted caramel has become a staple flavor in cafes and bakeries as well, with many offering variations of this dessert.

Interesting Facts About Salted Caramel Custard

• The caramelization process is a delicate onetoo much heat can result in burnt sugar, while too little heat can leave a sugary texture rather than the smooth caramel that is essential to this dessert.
• Salted caramel custard's growing popularity is partly due to the trend of balancing sweet and salty flavors in modern culinary creations, which has been a rising phenomenon in the last decade.
• The choice of salt is crucialsea salts like Maldon or fleur de sel are often preferred for their delicate crunch and rich flavor, which complements the caramel perfectly.
• Many chefs and home bakers enjoy experimenting with the flavor by adding a variety of toppings, such as whipped cream, a sprinkle of chocolate shavings, or even a drizzle of extra caramel sauce.

Whether you're a seasoned dessert enthusiast or a beginner, making salted caramel custard is an excellent way to impress your guests or treat yourself. With its rich, velvety texture and unique flavor profile, it's no wonder this dessert has earned a place in the hearts of dessert lovers around the world.

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