Baked salted caramel creams

You will simply love this baked cream that starts from the pot and ends up in the oven.

Materials
Servings: 6

• 6 large egg yolks
• 150 gr. (3/4 cup) white, granulated sugar
• 475 gr. (3 cups, not too full) 35% fat cream, warm
• 1/2 tsp. sweet vanilla extract
• salt flower, for sprinkling

Procedure

1. To make the baked salted caramel creams, beat the egg yolks in a mixer with the whisk attachment until well combined. We’re holding off on hitting for now.
2. In a heavy, medium saucepan, off the heat, mix 1/2 cup water with the sugar until the sugar is half dissolved.
3. Place the saucepan over medium heat and heat, stirring, until the sugar is completely dissolved.
4. Then we increase the heat a little more and let the mixture boil without stirring, for 8-10 minutes, until it starts to turn golden.
5. If we want, we boil it a little more, because the browner the syrup becomes, the more flavor the final cream will have, but we are very careful not to overdo it and it burns us.
6. Add the hot cream, slowly and carefully because it foams the mixture, stirring constantly with the wire.
7. Lower the heat a little and continue stirring. At first the caramel will harden and lumps will form here and there, but as it warms and is stirred, these will dissolve.
8. Remove from the heat and pour the cream-caramel mixture in a very slow stream into the bowl with the beaten egg yolks, whisking continuously until a smooth mixture is obtained.
9. Finally, add the vanilla extract and mix well.
10. Preheat the oven to 160°C.
11. Divide the cream into 6 individual heatproof bowls and place them in a baking tray.
12. Fill the pan with hot water until its level reaches 2-3 cm (that is, we are making an oven bain marie).
13. Bake for 30-40 minutes, until the creams stabilize around the walls of the bowls, but if we shake the bowls a little, the cream trembles in the center.
14. Take out of the oven, let them cool completely and put the bowls in the fridge for 6 hours or overnight, until the creams have cooled well.
15. Before serving the baked salted caramel creams, sprinkle with salt flower.

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