Salted Caramel Pots De Crème

In a medium heavy sauce pan, heat Evaporated Milk and cream over medium heat until small bubbles form at the edges of the pan.

In another medium heavy sauce pan, place sugar and 3 ounces of water. Bring to a boil and then continue cooking until sugar turns a golden brown or amber colour.

When caramel is ready, carefully add 2 ounces of water, while whisking vigorously until bubble dissipate.

Then pour the caramel mixture into the hot cream mixture and whisk to incorporate thoroughly.

In another bowl, whisk egg yolks continuously, while pouring small amounts of the caramel milk mixture until all of the caramel milk mixture is added (you can use a heatproof glass measuring cup to do this).

Strain mixture using a fine metal sieve. Then, pour mixture into ramekins and place ramekins into a Baine Marie and bake at 325°F (150°C) for 40 minutes.

Remove from oven and let cool, then place in refrigerator to chill thoroughly.

Before serving sprinkle a little coarse sea salt onto each custard.