Salted Caramel Custard Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 tablespoon water into 1/4 cup sugar in a heavy saucepan over medium heat until sugar is completely moistened. Bring to a boil, reduce heat to medium-low, and cook until the sugar and water form a golden brown syrup, about 5 minutes. Do not stir. Remove from heat and let boiling subside. Carefully stir 1 tablespoon hot water into caramel syrup.
• Whisk milk and 5 tablespoons sugar together in a saucepan over low heat; heat just until warmed and sugar has dissolved. Remove from heat and whisk eggs into milk mixture. Pour caramel syrup into an 8x8-inch baking dish. Pour egg-milk mixture over syrup. Place pan into a larger baking dish and pour enough water into outer pan to reach about 1/2 inch up the sides of the inner pan.
• Bake in the preheated oven until custard has set, about 45 minutes. Let cool for about 10 minutes; chill in refrigerator before serving.

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
• 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
• 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
• 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
• 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
• 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
• Storing:
• The pots de crème can be refrigerated for up to 2 days.

Steps:

• Pour whole milk into large saucepan. With sharp paring knife, cut slit down middle of vanilla bean. Scrape seeds from inside bean; add seeds and bean to milk. Slowly heat to boiling over low heat.
• Meanwhile, in large bowl, mix sugar and cornstarch with whisk. Add egg yolks; mix with whisk until combined. Slowly add about 1/2 cup of the hot milk to egg mixture, stirring constantly. Return mixture to saucepan; cook and stir until thickened. Remove from heat.
• Press custard through fine-mesh strainer into bowl. Add 1/4 cup butter, one piece at a time, stirring with whisk until incorporated. Press plastic wrap on surface of custard. Refrigerate until completely cooled, at least 4 hours or overnight.
• Heat oven to 350°F. Place cookies in food processor. Cover; process with on-and-off pulses until fine crumbs form. (Or place cookies in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet.) In medium bowl, mix cookie crumbs and melted butter. Press mixture into bottom and up side of 11-inch tart pan. Bake 10 to 15 minutes or until set. Cool.
• In medium saucepan, heat caramels and evaporated milk over medium-low heat, stirring frequently, until caramels are melted. Stir until smooth; stir in salt. Remove from heat.
• To assemble, pour salted caramel into crust; spread evenly. Let stand at least 15 minutes to set up. Remove custard from refrigerator and stir with whisk until smooth. Carefully spread custard over caramel layer. Serve immediately.