1 cup of sugar<\/p>\n
2 cups of cream at room temperature<\/p>\n
1 1\/2 cups of brown sugar<\/p>\n
2 teaspoons of vanilla<\/p>\n
1 tablespoon of sea salt<\/p>\n
2 tablespoons of butter<\/p>\n
12 each egg yolks<\/p>\n
2 cups of milk at room temperature<\/p>\n
Directions:<\/p>\n
1. Play sugar in a one-gallon sauce pot over high heat. Melt sugar until it turns a golden amber color. At this point stir in the cold butter till melted.<\/p>\n
2. Add cream, brown sugar, vanilla, and salt. It will boil up, so use caution. Simmer for 2 to 3 minutes until carmel is dissolved.<\/p>\n
3. In a bowl, whisk together the milk and egg yolks. Whisk in hot caramel cream mixture. Continue whisking until well Incorporated.<\/p>\n
4. Divide pudding into (14) 4-ounce ramekins. Place ramekins into a roasting pan and fill with boiling hot water halfway up the sides of the ramekins. Drape aluminum foil over pan.<\/p>\n
5. Bake in a preheated 300\u00b0 oven for 1 to 1 1\/2 hours until firm.<\/p>\n
Serve chilled<\/p>\n","protected":false},"excerpt":{"rendered":"
1 cup of sugar 2 cups of cream at room temperature 1 1\/2 cups of brown sugar 2 teaspoons of vanilla 1 tablespoon of sea salt 2 tablespoons of butter 12 each egg yolks 2 cups of milk at room … Continue reading