Salted Caramel Custard

Instructions

1. Spread the sugar in a heavy bottomed, comparatively orderly (about 6 qt) sauce pan. Heat the sugar over medium unless the aspects launch to melt, then (the exercise of one thing heat proof) launch to lope the aspects and bottom of the melting sugar in in direction of the guts to lope unmelted sugar closer to the heat. Continue to cease this unless your entire sugar is dissolved and then shield cooking it unless it turns a darkish amber and starts to smell worthy and darkish and almost treasure it’s going to burn (that burnt marshmallow smell). Clutch away it from the heat and lope within the butter and the salt unless the butter is entirely melted, then jog within the cream.
2. At this point the melted sugar will harden in accordance to the cream. Appropriate return it to low heat and shield stirring it unless it’s all re-dissolved and blended into the cream. Then, lope within the cup of the milk.
3. In a little bowl, jog the egg yolks unless they’re composed. Then, jog in comparatively of (about 1/4 cup) of the heat caramel combination. Repeat with comparatively of more heat caramel. Then, pour this reduction into the pan with the remainder of the caramel, stirring well, and cook dinner this combination over medium-low heat, stirring frequently, unless it has thickened ample that your stirring utensil leaves a jog and the custard can thickly coat the reduction of a spoon.
4. Clutch some distance from the heat, lope within the vanilla, then press thru a strainer if significant to comprehend away any lumps, and pour into 1 orderly bowl or 4 little bowls or custard cups. Press plastic wrap at as soon as onto the custard whenever you occur to’re looking out to shield it from forming a pores and skin. Refrigerate for a minimal of three hours or over evening before serving. Accompany with evenly sweetened whipped cream and darkish chocolate shavings.