| Recipe: |
3/8 c granulated sugar
1.5 c cream, divided
1 c milk
4.4 g gelatin
1/2 t vanilla extract
1/t t sea salt (or less)
Put sugar in small stainless saucepan over medium to med-hi heat. Let sit undisturbed until it starts to melt (2-3 minutes). Then cook another 1-2 minutes, stirring occasionally (but watching like a hawk) until sugar has melted into a deep golden caramel. Remove from heat onto a trivet and pour in 3/4 c cream, a bit at a time, trying for that magic rate so the caramel doesn't cool into a hard ball of sugar. Gook luck... I haven't gotten it yet :-/ Once bubbles begin to subside, return to moderate heat and cook, stirring constantly, until caramel dissolves. Remove from heat and leave to cool if you have time or put in an ice bath if you don't.
Put milk in another small pan and sprinkle gelatin on top. Wait 10 minutes for gelatin to hydrate. Put on medium heat until the temperature rises to 135 F on instant read thermometer. Remove and cool in ice bath to 50 F. Stir in cooled caramel cream (should be close to 50 F), the other 3/4 c cream (still refrigerator cold!), vanilla, and salt.
Pour into six 4 oz ramekins and refrigerate until set, at least 4 hours.
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