Makes 4-6 servings (depending on the size of your dishes)
3/4 cup granulated sugar
1/2 cup water
6 egg yolks
2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon Kosher salt
Preheat oven to 325Â°
In a medium sized sauce pot combine the sugar and water. Heat on high until the sugar has dissolved. Once the mixture comes to a boil reduce the temperature to medium and let bubble without stirring. Allow it to bubble until it starts to turn a light to medium brown (about 10 minutes). Be very careful that you don't let it burn. If it smells burnt toss it out and start over.
While the sugar is cooking, whisk 6 egg yolk together in a medium size mixing bowl. Set aside.
Once it turns the caramel color add the cream, slowly. It will sputter just a bit. Using a whisk stir until the sugar has dissolved into the cream. You will have a huge lump of sugar attached to your whisk, but just keep stirring and it will melt into the cream.
Once all the sugar is dissolved, SLOWLY pour it into the egg yolks, whisking as you pour. You are wanting to temper the eggs not cook them (temper means to bring it to the hotter temperature slowly).
After all the cream is mixed into the eggs add vanilla and salt.
Arrange your baking cups in a large baking dish, such as a Pyrex 13"x9" dish.
Pour the caramel mixture evenly into the cups. Add warm tap water to the larger baking dish until the water comes up to about half way up the dishes.
Carefully place the larger dish in the oven. Bake for about 30-40 minutes (depending on how deep your cups are). You will know they are done when the edges are brown and the center is still a bit jiggly.
Remove from oven and let cool on the stovetop. Once the dishes are cool enough to touch remove from the water bath and place in the refrigerator for about an hour to set.
Serve with a bit of salt sprinkled on top or with whipped cream or just plain.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com