Salted Caramel Crème Caramel

Instructions

1. 1

   Preheat the oven to 180°C. Butter 6 ramekins and coat the inside with granulated sugar.

   Tip: Use a mixture of butter and sugar to prevent sticking.

2. 2

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

   Tip: Be patient, as this process can take about 10 minutes.

3. 3

   In a small saucepan, melt the unsalted butter over low heat. Add the large egg yolks, one at a time, whisking well after each addition.

   Tip: Temper the eggs by slowly pouring the warm butter mixture into the egg yolks.

4. 4

   Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly.

   Tip: This step is crucial in preventing the eggs from scrambling.

5. 5

   Strain the mixture into a clean bowl to remove any egg solids. Stir in the caramel sauce and vanilla extract.

   Tip: This will help to prevent lumps from forming.

6. 6

   Pour the mixture into the prepared ramekins and place them in a large baking dish. Add hot water to come halfway up the sides of the ramekins.

   Tip: This will help to create a water bath and cook the crème caramel evenly.

7. 7

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

   Tip: Avoid overbaking, as this can cause the crème caramel to become too firm.

8. 8

   Remove the ramekins from the water bath and let them cool to room temperature.

   Tip: This will help the crème caramel to set properly.

9. 9

   Cover and refrigerate for at least 2 hours or overnight before serving.

   Tip: This will allow the flavors to meld together and the crème caramel to set fully.