SALTED CARAMEL CREME BRULE

SALTED CARAMEL CREME BRULE 1. Preheat oven to 350 F. Heat 2 C heavy cream to just below boiling, then turn off heat and set aside. In the bowl of a mixer, add 6 large egg yolks + ½ C sugar + 1 tsp kosher salt. Beat on high until doubled in size, 5 min. With motor on, slowly add warm cream until just combined 2. Evenly divide mixture into 6 ramekins. Place ramekins in a baking dish and fill baking dish with water halfway up (this is called a “bain-marie” and it keeps the custard jiggly) 3. Bake 30 min until just set. Remove, cool, then chill until firm and very cold, at least 2 hours 4. Mix together 6 tbsp sugar with 1 tsp kosher salt. Evenly sprinkle mixture over chilled custard 5. Preheat broiler. Place ramekins 3-inches under heat source until sugar is melted and brown in spots, 3-4 minutes (keep and eye on this to prevent burning). Or, use a kitchen torch to caramelize the sugar. Chill 30 min (optional) then serve with a pinch of flaky salt. Makes 6.