This requires 4 hours in the fridge and takes about 1 1/2 hours to make so prepare in advance. This recipe makes about 8 servings.
- 1 1/2 sticks of butter (170 grams)
- 1 cup dark brown sugar
- 5 cups heavy cream
- 1 tbsp fine sea salt
- 1 vanilla bean seeded and scraped
- 6 large eggs (separated)
- boiling water
Caramel sauce:
- 1 cup sugar
- 1 tsp pure vanilla extract
- whipped creme fraiche and maldon sea salt for serving
Preheat oven to 325. In a large saucepan melt the butter. Add the brown sugar and cook over moderately high hear, whisking constantly until smooth and bubbly, about 5 minutes. Take off the heat and gradually whisk in cream. Return to the boil whisking again and add the salt and vanilla bean,
in a large heatproof bowl, whisk the egg YOLKS, Gradually whisk int eh hot milk and then strain into 8 ramekins. (6 oz) Set them in a shallow roasting pan and put it in the oven. With a tea kettle add the boiling water to the roasting pan. (half way up the ramekins) cover with foil and cook for 1 hour. (still slightly wobbly) Refrigerate for 4 hours.
To make the caramel sauce: In a saucepan mix the sugar with 2 tbsp of water and cook undisturbed over high heat until deep amber (about 6 minutes) Using a moistened pastry brush, brush down the sides of the saucepan to get the crystals from time to time. Remove from the heat and add 2/3 cups water and then stir until smooth. Let it cool and then add the vanilla.
top the custards with caramel, whipped cream and sprinkle with salt.