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Ingredients
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Custard Ingredients
Method
Custard Preparation
- 1
Make the Caramel
In a saucepan over medium heat, combine 1 cup of granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves. Once it starts to boil, stop stirring and let it turn golden brown. Remove from heat and carefully add 1/2 cup of heavy cream (it will bubble up). Stir until smooth and set aside to cool.
- 2
Prepare the Custard Mixture
In a mixing bowl, whisk together the eggs, 2 tablespoons of granulated sugar, maple syrup, bourbon, and vanilla extract until well combined. Slowly add the milk and remaining heavy cream, whisking until smooth.
- 3
Combine Mixtures
Once the caramel has cooled slightly, whisk it into the custard mixture until well blended. Add sea salt to taste, adjusting based on preference.
- 4
Bake the Custard
Preheat the oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for about 30-35 minutes or until the custard has set but still slightly jiggles in the center.
- 5
Cool and Serve
Remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Then refrigerate for at least 2 hours before serving. Optionally, sprinkle a pinch of sea salt on top before serving.
