Salted Caramel Pot de Crème

It's amazing sometimes how a few simple ingredients can create something wonderful. If put together in the correct way, a combination of cream, sugar, vanilla, and eggs, plus gentle heat will yield a creamy caramel dessert. 

Rich caramel flavors are so appropriate for the fall. Well, richer things are better in general as the weather becomes cooler, but caramel pairs well with fall fruits such as apples and pears as well as nuts.

However, this is just caramel on it's own.  

Salted Caramel Pot de Crème
serves 5

1 c (240 ml) heavy cream
1 c (240 ml) half and half (light cream)
1/2 vanilla bean (or 2 t vanilla extract)
1/3 c (66 g) plus 2 T sugar (24 g), separated

1 1/2 T (25 ml) water

3 large egg yolks, room temperature
1/4 t (2 g) salt

Heat oven to 300 F/150 C.
Warm the cream and half and half over low heat in a medium saucepan.

Place 1/3 c sugar and the water in a separate medium saucepan and heat over medium. Swirl the pan occasionally to dissolve the sugar and so that the mixture caramelizes evenly. Cook until the sugar syrup is dark amber.

Carefully pour the warm cream into the hot sugar syrup- be careful, as it will boil and steam. Stir the mixture to dissolve the syrup into the cream. Bring the mixture to a boil and set aside to cool 10 minutes.

Whisk the egg yolks in a bowl with the remaining sugar and the salt. Carefully whisk the warm caramel cream into the egg yolks. Strain the mixture into a bowl or large measuring cup. Divide the mixture among 5, 5-oz ramekins and place them in a 9x13 inch or so baking dish with sides.

Pour boiling water into the dish so that it comes about an inch up the sides of the ramekins.
Place the pan in the oven and bake 50-60 minutes, or until the custards are completely set, but slightly jiggly.

Remove the ramekins from the pan and let cool on a rack. Refrigerate several hours until completely cold before serving.