Salted caramel pots de crème

Instructions

1. Position rack in center oven and preheat to 150°C (300°F). Place four ½-cup ovenproof cups, custard cups or ramekins in a baking pan.
2. In medium heavy saucepan, melt butter over medium heat. Whisk in brown sugar and kosher salt. Stir for 5 minutes, or until mixture has texture of thick sand and has taken on a nutty, caramel fragrance.
3. Reduce heat to medium-low and gradually whisk in cream. Mixture will bubble vigorously and will seize when cream is added. Whisk for 5 minutes, or until hardened sugar bits dissolve and mixture begins to boil. Remove pan from heat and whisk in milk and vanilla.
4. In medium bowl, stir egg yolks to blend. Gradually whisk in warm caramel mixture. Strain custard through fine-mesh sieve into 2-cup liquid measuring cup. Divide custard equally among the cups / ramekins.
5. Cover pan with aluminum foil, leaving one corner uncovered. Place pan in oven and carefully pour enough hot water into pan to come halfway up sides of micro bakers. Cover open corner with foil. Bake custards 40 to 45 minutes, or until just set around edges but still jiggle slightly when cups are gently shaken. (Be very careful of escaping steam when you uncover pan.)
6. Carefully transfer hot micro bakers to a cooling rack. Remove lids (or foil) and cool to room temperature. Cover each custard with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
7. Garnish with pieces of caramel popcorn, edible flowers and a pinch of sea salt and serve chilled.