- 1 cup of sugar
- 1/2 c cream
- 1/4 tsp fleur de sel
- 4 tablespoons butter (2 for caramel and 2 for custard)
- 1/2 tsp vanilla extract
- 5 egg yolks
- 1/3 c corn starch
- 2 cups milk
- 1 cup heavy cream
- vanilla bean
CARAMEL
In a high sided pan, put the sugar on medium high and wait BUT KEEP WATCHING. The sugar will melt. Swirl the pan but DO NOT STIR, When its caramel color, lower the heat to let all the sugar melt but not burn.
Add the cream. It will rise and bubble. Once it settles, whisk in sea salt. Add the butter and vanilla. Put into a heat proof container (like a glass measuring cup) Set aside. (will make about 3/4 cup of salted caramel sauce)
CUSTARD
Add the yolks and the corn starch and whisk. Set aside
In a pot on the stove add the milk and cream and a scraped vanilla seed (and pod) and simmer for 5 minutes. Strain the milk mixture and add a little bit (temper) into the eggs. Then mix and then add the rest. Put it back in the pot on the stove and cook. Once thick, take it off the stove and add 2 tablespoons butter and whisk. Add the caramel sauce.
Pour into ramekins. In the fridge for 2 hours uncovered.
Serve with a little salt on top. And whipped cream (toffee bits or crushed nuts)