Ingredients
- 9 large egg yolks
- 2/3 cup teaspoon of white sugar
- 2 cup teaspoon cream
- 1/2 tsp. salt
- 2 tbsp. vanilla extract
- 1 cups of whole milk tea
- Flakes of sea salt, for garnish
Implementation
step 1
Preheat the oven to 150 degrees Celsius and place 6 molds in a baking tray.
step 2
Place the sugar evenly in a saucepan. Without stirring, let the sugar melt slowly for about 5 minutes, adjusting the heat as needed.
step 3
When the edges start to bubble, shake the pot to dissolve the remaining sugar, but do not stir. Keep the pan moving until you have a clear, dark caramel - about 10 minutes.
step 4
When the sugar is completely dissolved, pour in the cream and stir with a whisk - the caramel will cool and become lumpy, which is normal.
step 5
Continue to stir over medium heat until the caramel melts and the sugar dissolves. Remove from heat.
step 1
Add the salt, vanilla and cold milk and mix well.
step 2
Place the egg yolks in a large bowl and stir in a spoonful of the caramel-milk mixture.
step 3
Add another 2 tablespoons, one at a time. Then fold the remaining caramel-milk mixture into the yolks, whisking until well combined.
step 4
Divide the cream mixture evenly among the molds. Carefully pour enough water into the pan to come halfway up the filled ramekins.
step 5
Bake in the preheated oven until the custard is set and the top of the custard jiggles evenly all over, 45 to 60 minutes. If the center seems looser than the edges, continue baking for about another minute.
step 6
Transfer the molds to a wire rack and let them cool to room temperature. Cover the molds with plastic wrap and refrigerate for at least 1 hour until very cold.
step 7
Serve with a pinch of sea salt flakes.