Pacific Steam-Cloud Custard

Ingredients

• 1 tbsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 3 cups Heavy cream
• 6 large Egg yolks
• 1 large Whole egg
• 1 tbsp Unsalted butter, melted (for greasing)

Instructions

1. Get your mind right and your water boiling! Set up a steamer basket over a pot of simmering water, or preheat your oven to 325°F (165°C) if you're doing a water bath.
2. Brush the inside of three heat-proof ramekins with the melted butter. Do not skip this; we want a clean release!
3. In a mixing bowl, gently whisk the egg yolks, whole egg, and the Salted Perfection Cinnamon Vanilla Finishing Salt. Keep the whisking low-energy to avoid creating too many air bubbles. We want dense, silky cream, not foam.
4. Pour the heavy cream into a saucepan and warm it over low heat until it is just steaming—do not let it boil over!
5. Slowly drizzle the warm cream into the egg mixture while whisking constantly. This tempers the eggs so they don't scramble. Stay focused!
6. Strain the mixture through a fine-mesh sieve into a measuring cup or pitcher to remove any chalaza or cooked egg bits. This is the secret to that glass-like Pacific texture.
7. Pour the custard base evenly into the prepared ramekins. Cover each tightly with foil to prevent water from dripping in.
8. Place the ramekins in your steamer and cover the pot. Steam gently for 15–18 minutes. If baking, place them in a roasting pan with hot water halfway up the sides and bake for 35–40 minutes.
9. They are done when the edges are set but the center still has a sexy little jiggle. Remove them and let them cool, then refrigerate for at least 2 hours to set completely.
10. Serve cold and enjoy the rich, savory-sweet victory. DUNZO!