Salted Caramel Brown Sugar Pots de Crème

Name: Salted Caramel Brown Sugar Pots de Crème
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 1/2 cups dark brown sugar; 1/2 cup dark brown sugar; 1/4 teaspoon fine sea salt; 2 cups heavy cream; 1 3/4 cups whole milk; 12 large egg yolks; 3/4 teaspoon vanilla extract; Maldon salt or fleur de sel

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Course
Dessert, Others
Cuisine
gluten-free

Salted Caramel Brown Sugar Pots de Crème

Iris Warren

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 1/2 cups dark brown sugar for caramel
1/2 cup dark brown sugar for custard
1/4 teaspoon fine sea salt
2 cups heavy cream room temperature
1 3/4 cups whole milk room temperature
12 large egg yolks
3/4 teaspoon vanilla extract
Maldon salt or fleur de sel or any course sea salt as garnish

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Instructions

Preheat oven to 325F/170°C
Mix 1 1/2 cups sugar with 1/4 teaspoon salt and 1/4 cup water in a heavy bottomed sauce pan over medium heat. Continue to stir while the sugar liquifies and bubbles and starts to caramelize (about 5 minutes). Due to the sugar’s original dark color, it’s very hard to judge the caramelization visually. Just stir the sugar until you can smell a nice toasty aroma, but be careful that it does not burn.
Remove the pan from heat and add the cream and milk slowly, whisking until the sugar is completely mixed with the liquids. Set aside.
With a whisk or hand mixer, blend egg yolks with 1/2 cup dark brown sugar and vanilla.
Slowly add the caramel/cream mixture into the egg mixture, while continuing to blend with a whisk. Next, strain the liquid through a fine mesh sieve to remove any bits of scrambled egg.
Place the pots in a roasting pan or large oven-proof skillet. Fill hot water half-way up the sides of the pots. Tightly cover with aluminum foil, poke a few holes in the foil, and bake at 325 degrees for about 40 minutes until the custard is set along the sides but the middle is still slightly wobbly. Remove the pan from the oven, then remove the pots from the water and let cool to room temperature. Refrigerate, covered, for a minimum of one to two hours. Garnish with flaky sea salt right before serving.