📖 Instructions

1. Preheat your oven to 325°F (160°C). You know, preheating is important.
2. Finely dice 4 ounces of prosciutto. In a small, dry skillet over medium heat, crisp the prosciutto until it's golden brown and slightly brittle. This usually takes about 5-7 minutes. Remove from skillet and set aside to cool on a paper towel-lined plate. Trust me, you want it crispy.
3. Cut the cantaloupe into 1/2-inch cubes. You'll need 2 cups total. Set aside a small amount for garnish later.
4. In a blender or using an immersion blender, combine the cantaloupe cubes with 1 cup of heavy cream and 1/4 cup of granulated sugar. Blend until completely smooth. Pass the mixture through a fine-mesh sieve to remove any pulp, creating a silky smooth base. This step is crucial for texture, so don't skip it!
5. In a separate bowl, whisk together 4 large egg yolks and 1/4 cup of granulated sugar until pale yellow and slightly thickened. It should ribbon when you lift the whisk.
6. Slowly drizzle the warm cantaloupe cream into the egg yolk mixture, whisking constantly to temper the eggs. Be patient; you don't want scrambled eggs!
7. Stir in the vanilla extract and a pinch of sea salt. The salt enhances the sweetness. Don't forget it!
8. Gently fold in about half of the crisped prosciutto into the cantaloupe custard base. Reserve the remaining prosciutto for garnish.
9. Pour the custard mixture evenly into 4 ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This creates a water bath, which helps the custard cook evenly and prevents it from curdling. This is very important.
10. Bake for 45-55 minutes, or until the custards are set around the edges but still have a slight wobble in the center. You can gently shake the baking dish to check.
11. Remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the custards to fully set and the flavors to meld. Honestly, overnight is best.
12. Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each crème brûlée. I like using turbinado sugar for a bit of extra crunch.
13. Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it's golden brown and bubbly. Be careful not to burn it! If you don't have a torch, you can place the ramekins under a broiler for a minute or two, watching closely.
14. Garnish with the reserved crisped prosciutto and a small cube of fresh cantaloupe. Serve immediately and enjoy this unique combination of sweet and salty. Delish!