Directions
1
Preheat oven to 300F
2
In 1QT pourable mixing bowl, whisk together egg yolks and set aside.
3
In a saucepan on medium heat, caramelize the sugar. There is no need to stir. I like to use Lankanto Monkfruit Golden sugar. It has a slight brown sugar taste giving this an even extra rich flavor.
4
Once the sugar has completed melted, add the heavy whipping cream, milk, vanilla and salt. Continue to heat until it is just starting to form small bubbles.
5
Slowly pour milk into egg yolks while whisking.
6
Prepare a water bath for your ramekins using a 13x9 baking pan. Fill the water about 1/2 way up the sides of your ramekins. The water bath is used to generate humidity in the oven while the custards bake. It will help keep them moist and prevent cracking.
7
Evenly distribute the custard amongst 6 8oz ramekins.
8
Bake for ~50 min, or until the custard is just slightly still jiggly. It will firm up after cooling.
9
Allow to cool on the counter until ready to transfer to the refrigerator.
10
Completely cool in the refrigerator for 2-4 hours to allow the custard to set.
11
Serve with sprinkled salt on top.
Tips for Success
This is best served with a sprinkle of salt on top.