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Instructions |
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Add water and sugar into a saucepan. Stir to
dissolve some of the sugar. Then heat saucepan
on the highest heat setting with lid on. DO NOT
STIR OR DISRUPT or liquid will crystallize.
When the liquid starts to boil, take off lid.
Keep an eye on the liquid until it turns close to
a dark golden brown mahogany color. Again, do
not disrupt. Immediately take off heat and swirl
the saucepan. Immediately divide the caramel
into eight (3 in to 4 in diameter) ramekins. The
caramel will harden as it cools.
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Beat the eggs lightly in a medium bowl.
Heat milk and heavy cream in a medium pot on
medium heat. Once the milk starts to boil, take
off heat immediately. Add sugar, vanilla extract
and sea salt to milk until sugar has dissolved.
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Temper eggs by slowly pouring milk into the eggs
little by little. Continue to whisk and pour
remaining milk into the eggs.
Pour the egg mixture through a strainer into
another bowl. Remove all bubbles on surface with
a spoon. Ladle egg mixture into ramekin, filling
it near the top. Again, remove any bubbles by
tapping the ramekin and scooping out bubbles with
a spoon. Cover each ramekin tightly with foil.
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Add 2 cups of water into pressure cooker. Then
place the steam rack in the cooker. Place
covered ramekins on the rack. Cook on High
Pressure for 9 minutes, then allow for natural
release.
Remove ramekins from cooker, take off foil and
allow to cool. Then refrigerate for at least 3-4
hours. Run knife around ramekin and invert on
plate. Caramel will liquefy again.
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Originally Submitted
1/25/2018
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