While most kids were licking their fingers after dipping into the sugar bowl or squeezing mounds of maple syrup on to their pancakes, I took to sprinkling salt on my hands and licking it. (This was long before I knew that people usually follow this with tequila and a lime.)

There has been a definite trend toward the addition of coarse salt to sweets. It’s been spotted on the brownies at Trader Joe’s, and for many in the District, we’ve always loved Teaism’s salty oat cookie. It has now reached the mainstream with the sale of sea salt caramels at Walmart, but has failed to reach many home kitchens.

This recipe for salted caramel pots de crème came out of a desire to do something different from the usual holiday desserts. Pots de crème is a creamy, rich, baked custard that is essentially crème brûlée without the caramelized sugar top. Initially, the hot water bath seems slightly intimidating, but it is simple and makes a world of difference.

Salted Caramel Pots De Crème
Adapted from Daniel Boulud’s recipe for Coffee-Cardamom Pots De Crème

3/4 cup sugar (split into 1/2 cup and 1/4 cup portions)
1/4 tsp. salt
2 cups (approximately) heavy cream (split into 1 cup portions)
1 cup whole milk
7 large egg yolks
1 tablespoon (approximately) coarse sea salt
Note: You will also need to heat water in a kettle or a pan that will be easy to pour in a controlled fashion