Dessert High Kitchen

Prepare the Custard In a medium bowl, whisk together the egg yolks and sugar until well combined.

2.In a saucepan, heat the heavy cream, vanilla extract, and salt over medium heat until just simmering, then remove from heat.

3.Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to combine.

4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and let cool.

Caramelize the Sugar In a small saucepan, combine the sugar and water. Heat over medium-high heat, swirling the pan occasionally, until the sugar melts and turns a deep amber color.

6.Carefully pour the hot caramelized sugar into individual ramekins or a large baking dish, tilting to coat the bottoms evenly. Let the caramel set.

Assemble and Serve Once the caramel has set, pour the cooled custard over the caramel in the ramekins or dish.

8.Refrigerate the desserts for at least 2 hours or until ready to serve.

9.Before serving, garnish with fresh berries, mint leaves, and a dollop of creme fraiche if desired. Add edible flowers for an elegant touch.