Caramel custard

Ingredients:

Custard:

4 Whole Eggs

½ cup Sugar or ¼ Sugar and 2 ounces White Chocolate

12 ounces Whole Milk

12 ounces Heavy Whipping Cream

1 pinch Salt

1 tablespoon Pure Tahitian Vanilla

Preparation

Caramel using microwave:

@500W

50g sugar (2 servings)

20g water

Visual check is your guide.

Melting:

 to dissolve sugar, gently swirl,No stir( otherwise will crystallize), until no granules visible 

30 s x4=120s

Yellowing:

Watch color change

In 30 second multiples until bubbling and yellow in color

30s x 4 = 120s

Browning:

In 15 sec multiple, until caramel dark brown

Totally 375s and up to 410s( doesn't really matter)

Reference:

Chef Jean Pierre