Salted butter caramel custard

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Salted butter caramel custard

Salted butter caramel custard

Salted butter caramel custard
Salted butter caramel custard
Ingredients Salted butter caramel custard
Number of persons
For the salted butterscotch:

80 g of sugar

50 g semi-salted butter

10 cl of liquid or semi-thick fresh cream

3 pinches of fleur de sel de Guérande
For the flan:

6 eggs

50 cl milk

1 tablespoon cornstarch

120 g sugar

Preparation Salted butter caramel custard
Total time: 1h25
Preparation time: 30 min
Cooking time: 55 min
Preparation of the salted butterscotch: Pour the sugar into a saucepan and let it melt on its own over medium heat.
Heat the cream so that it simmers briefly and add it to the caramel.
Dissolve the preparation sufficiently, quickly add the butter and stir to obtain a creamy mixture.
Heat the caramel over low heat for 2 minutes. Add the fleur de sel and remove from the heat.
Preparation of the flan: Preheat the oven to 200° C (thermostat 6/7).
Bring the milk to the boil.
Meanwhile, whisk the whole eggs with the caster sugar.
Add the cornflour.
Stir in the caramel.
Drizzle the simmering milk over the egg mixture, whisking constantly.
Pour into a mould or several ramekins.
Bake in a bain-marie for 45 minutes.

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