Caramel Creme Custard by Slade Grove
1 ¼ C Cane Sugar
¼ C Water
2 C Heavy Whipping Cream
6 Egg Yolks
Preheat oven to 325 F
You’ll need 6 glass dessert cups or ramekins placed in a large roasting pan.
Combine the water and sugar in a large heavy sauce pan. Stir mixture over low heat just until the sugar dissolves, then turn up to medium high and cook until it turns dark amber. Whisk in cream and stir until dissolved – about 2 minutes.
In a large bowl, whisk egg yolks until light and fluffy. Temper the hot cream into the eggs and then whisk in remain to combine.
Divide mixture among the ramekins. Place in preheated oven, add water to the pan so it goes about ½ up the sides of the ramekin and bake until the custard is just set, about 1 hour.
Remove ramekins from oven and allow to cool. Cover and place in fridge when cool and chill for 2 hours or overnight.
Top with either Fleur de Sel or a fresh made whipped cream and serve chilled.