Low Sodium Crème Caramel

Total time5 hr 15 min

Prep time25 min

Cook time50 min

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Ingredients

6 servings

For the caramel

¾ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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3 tbsp water

For the custard

1 cup heavy cream
1 ½ cups whole milk
½ cup granulated sugar
2 large eggs
4 large egg yolks
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 325°F (165°C). Arrange six 6-oz ramekins in a deep roasting pan and set aside.
2
Combine 3/4 cup granulated sugar and the water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Once the mixture is clear, stop stirring and cook, swirling the pan occasionally, until the caramel turns a deep amber — the color of dark honey — about 8–10 minutes. Watch closely once it begins to color, as it can darken quickly.

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