Custard with salted caramel

1. Pour 1 tablespoon of salted caramel in 6 glasses and set them aside in the fridge.

2. Break the eggs in a bowl, add the sugar and whisk until the eggs turn pale.

3. Bring the milk to a boil with 1 vanilla pod split in half with the beans scraped. Leave to infuse for 15 minutes.

4. Pour the custard in. Stir well with a whisk, then pour the batter in the verrine on top of the caramel.

5. Place them in a dish filled with hot water and bake for 180°C (th.6) in a preheated oven for 25 to 30 minutes.

6. Set aside in the fridge until it is time to serve.

Photo credit : Sucré Salé