Go Back Email Link
+ servings
salted burnt caramel custard

Salted Burnt Caramel Custard

Salted Burnt Caramel Custard is the luscious, silky, and intoxicating adult version of butterscotch pudding.
Print Recipe Pin Recipe
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: French
Keyword: butterscotch, caramel, caramel custard, caramel desserts, custard, dessert, flan, French, Pots de Crème, pudding, salted caramel
Servings: 8 servings
Calories: 549kcal

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.

Equipment

  • 2.5 quart baking dish
  • 6 to 8 ramekins or glass Weck jars

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Salted Burnt Caramel Custard

    • 4 cups heavy cream
    • 1/2 teaspoon vanilla extract
    • 6 large egg yolks room temperature
    • pinch Kosher salt
    • 1 cup granulated sugar
    • 1/2 cup water
    • flakey sea salt I am using Malden sea salt

    Instructions

    The Method

    • Preheat oven to 300°.
    • Prepare a 2.5 quart roasting pan or baking dish with 8 custard pots, oven-safe glass jars, or ramekins. Have a kettle of water ready by your oven.
    • Place cream and vanilla in a medium saucepan. Bring to a boil over medium heat. Remove from heat and set aside. 
    •  Whisk egg yolks, salt, and 2 Tbsp. sugar in a large bowl, set aside.
    • Combine remaining sugar and 1/2 cup water in a heavy gauge metal pot, at least 3 quarts in size. Stir. You are stirring until the sugar is largely dissolved. The water will begin murky and end somewhat opaque. This could take up to 5 minutes of constant stirring.
    • Set the pot on top of the stove. Make sure there are no sugar granules on the side of the pot. Use a damp pastry brush to brush down the sides of the pot to get all of the sugar crystals into the mixture.
    • Turn the burner on to medium heat. Stir some at the beginning to make sure that all of the sugar is dissolving. Once the sugar is dissolved and the mixture is beginning to bubble, stop stirring. RESIST THE DESIRE TO STIR.
    • Let the sugar and water cook together and work their science. The sugary mixture will graduate through the various sugar stages as the water evaporates and will eventually begin to caramelize. DO NOT REDUCE OR INCREASE THE HEAT. AGAIN RESIST THE DESIRE TO STIR. You can gently swirl the pan to achieve even caramelization if it looks to be necessary.
    • Watch the pan closely as the process moves quickly. Remove the pan from the heat as soon as your caramelized sugar has reached its desired color. The darker you can get the caramel without burning it the better the end product will be, but use caution and use your nose to smell for "sweet" versus "burn."
    • Slowly add warmed cream to caramel (mixture will bubble and steam vigorously), stirring constantly until very smooth.
    • With a 1/4 measure cup of the caramel mixture, dribble slowly into the egg mixture while whisking constantly with your other hand to 'temper' the eggs. Whisk in the remainder of the caramel mixture into the eggs SLOWLY until all the caramel has been incorporated. 
    • Move the assembly close to your oven. Divide custard among jars or ramekins and replace into the roasting pan. Using the kettle, fill the roasting pan with water to come halfway up sides of ramekins. CAREFULLY LIFT THE ROASTING PAN INTO THE HEATED OVEN.
    • Bake until custard is just set but still jiggly in the center, about 55 to 65 minutes. CAREFULLY remove ramekins from roasting pan and place on a wire rack to cool for 30 minutes. Chill custards, uncovered, at least 3 hours. Sprinkle with flaky sea salt to serve.

    Nutrition

    Serving: 1serving | Calories: 549kcal | Carbohydrates: 29g | Protein: 4g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 301mg | Sodium: 52mg | Potassium: 103mg | Sugar: 25g | Vitamin A: 1933IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.