Salted Creme Caramel

With my intense addiction to desserts in general, I try to make every thing at home, preferably from scratch (I would even grow my own produce if I had the means) . This serves two purposes : 1.It tastes much better and quality is under my control. 2. I don't have to dine at fancy restaurants and burn a hole in my pocket.  Creme Caramel is a French Classic dessert, it basically Creme Bruleé, without the caramelised top which is so satisfying to break into. Caramel custard is also a variation , where the sugar is caramelised and is in liquid form as a sauce over the set custard. Its famous in Mexican cuisine and is called Flan. These basically have the same base. Creme = Cream and Caramel=Cooked Sugar to a point before burnt. This is a fairly easy dessert, takes no more than 20 minutes of active time, can be prepared the day/night before,  keeps in the fridge for a good 3 days (although I guarantee it won't stay that long). Here are some foot notes :

1. Texture. There is a prefernce when it comes to the texture of a custard. I like mine creamy and just set, but like it to hold its shape when I spoon it. Something like the picture above. This is primarily achieved with egg yolks, the more egg yolks , firmer the texture. But whatyou want to strike is the balance between firm and custardy, with the cream. Most recipes use milk as a thinner , because an all cream base would be too rich, even for me and also it could burn easily.
2. Do not Burn the Caramel. Caramelising anything is pretty technical. You need to cook the sugars on the verge of burn but save it from burning and apart from being extremely risky to handle (caramel can give you 3rd degree burns, so be careful), it goes from caramel to burnt , bitter, inedible mess in literally seconds.If you do burn it, discard and start again. There is no known way to save burnt caramel.
3. Texture development with chilling. This is no good warm or cold . This has to chill for at least 6 hours before you even think of digging into. You need that time for the texture and flavor to develop and the residual eggyness to go away.

Recipe : Salted Creme Caramel

Prep time : 6.5 hours 

Active time: 30 mins

Serves : 2

Cuisine : French

Course  : Dessert

Ingredients : 

1. 1/4 cup sugar
2. 1/2 cup of cream 
3. 1/4 cup milk
4. 3 large egg yolks
5. 1 tsp of vanilla extract
6. pinch of salt.

Procedure :

1. In a heavy bottomed pan, place your sugar on medium heat. Swirl the pan around. Do not stir. Just don't OK. Keep swirling until all the sugar is melted and you  have a dark caramel.
2. Add the cream and stir. Turn the heat to low.There will be bubbles and steam , so be careful. Whisk. It will look like you have messed up because the caramel will solidify. Its ok, thats how it is supposed to look like. Continue whisking. 
3. Add the milk and  continue to cook on low.
4. In a bowl with three large egg yolks, pour your caramel mixture in a thin, steady stream , whisking continuously. This has to be done this way only because you want to shock the yolks with heat and temper them but you don't want scrambled eggs , so whisk to distribute the heat instantly.
5. Place the contents back to your pan and whisk again for about 30 seconds.
6. Place the pan back to the lowest mark on your stove and whisk continuosly until the mixture reaches the creme anglaise consistency, meaning , it will coat the back of your spoon or the bottom of your pan.
7. Pour your caramel mixture into oven proof pudding moulds or ramekins. Remove air bubbles by first tapping, then running a toothpick along the liquid and then with a spoon (you may find this being nit-picky, which it is, I am low key OCD)
8. Place on a baking dish, fill half of the dish with boiling water and place it in a preheated 160℃ oven for about 40 mins(this will depend on your oven), until the custard is set. It will no longer jiggle when you shake it.
9. Cool to room temperature, cover will cling and refrigerate for at least 4-6 hours.
10. Serve chilled. 

              

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