I used Maldon sea salt to garnish, which has quite large, but very light crystals, so we’re not adding as much salt as it may appear. Think of a big, fluffy snowflake, floating down onto your warm palm. Stay with me here. As soon as that huge flake lands, it melts into a tiny drop of water. It’s sort of the same thing here.
This recipe will make exactly six (6.5 ounce) ramekins, but you can use any size you want, as long as you monitor the cooking time. Speaking of which, there are many variables effecting how long yours will take, such as ramekin size/shape, and how close they’re packed together, so the times given here are just a guideline.
Simply bake until the custard is just set, and you get that signature “jiggle” when you wiggle. By the way, I wasn’t kidding about eating these cold. I know it’s very hard not to eat a little bit before they’re chilled, but these are so vastly superior in taste and texture when cold, we’re going to need you to be strong. I really hope you give these a try soon. Enjoy!
Ingredients for six (6.5 ounce) ramekins:
9 large egg yolks
2/3 cup white sugar
2 cups heavy cream
1/2 teaspoon kosher salt (or 1/4 teaspoon fine salt)
2 teaspoons vanilla extract
1 cup whole milk
flaky sea salt to garnish
- Bake at 300 F. about 45 min to an hour, or until set.