Salted Caramel Pots de Crème Recipe

Preheat oven to 325 degrees F.

Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, then set aside.

In a medium heavy bottomed saucepan combine sugar, water and ¼ tsp salt.

Whisk over medium-low heat stirring constantly until sugar has dissolved.

Increase heat to medium-high heat and bring to a boil.

Allow to boil without stirring.

Using a pastry brush dipped in water as needed to brush down sugar crystals on sides of pan, until mixture turns an amber color, about 8 to 10 minutes.

Once it reaches an amber color, carefully pour in heavy cream and milk and whisk immediately.

Return to heat and cook, constantly whisking, about 2 minutes longer or until sugar has dissolved.

Remove from heat, then stir in the vanilla.

Let cool for several minutes.

In a large bowl, stir egg yolks just to blend.

Slowly pour cream mixture, while whisking, into the egg yolks.

Pour mixture through a fine-mesh sieve into a 4-cup glass liquid measuring cup with a pouring spout.

Divide mixture evenly among cups in roasting pan.

Pour enough hot water into roasting pan around cups to come halfway up the sides of the cups.

Carefully place on oven rack in center of oven.

Bake until custard edges are set but center still jiggles slightly when shaken, about 40 minutes.

Transfer cups to a wire rack, then cool for 30 minutes.

Place the cooled cups in the refrigerator, then chill 4 hours.

Once chilled, sprinkle with Maldon sea salt, serve, and enjoy!