Honey Crème Caramel

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Use a baking stone to enhance the caramelization process.

2. 2

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Use a candy thermometer to monitor the temperature.

3. 3

   Bring the mixture to a simmer and cook for 5-7 minutes, or until it reaches 82°C (180°F).

   Tip: Remove from heat and let cool slightly.

4. 4

   In a separate bowl, whisk together the large eggs and vanilla extract until well combined.

   Tip: Temper the eggs by slowly pouring the warm cream mixture into the eggs, whisking constantly.

5. 5

   Gradually pour the egg mixture into the saucepan with the cream mixture, whisking constantly to prevent the eggs from scrambling.

   Tip: Cook for an additional 2-3 minutes, or until the mixture has thickened slightly.

6. 6

   Remove the saucepan from the heat and stir in the unsalted butter until melted.

   Tip: Strain the caramel through a fine-mesh sieve into a heatproof bowl to remove any cooked egg solids.

7. 7

   Pour the caramel into 6-8 ramekins or small baking dishes. Sprinkle the flaky sea salt and caster sugar over the top of each ramekin.

   Tip: Use a kitchen torch to caramelize the sugar, if desired.

8. 8

   Bake the ramekins for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

   Tip: Let cool to room temperature before refrigerating.

9. 9

   Just before serving, sprinkle a pinch of all-purpose flour over the top of each ramekin to dust.

   Tip: Serve chilled, garnished with a drizzle of honey if desired.