Salted Caramel Pot de Crème
User Reviews
3.8
Salted Caramel Pot de Crème
Description
Salted Caramel Pot de Crème features a custard base made by caramelizing sugar until it reaches a deep amber color, then carefully combining it with heated heavy cream. Whisked egg yolks are slowly mixed into this mixture to create a smooth, rich custard. Vanilla extract adds subtle depth, while a finishing garnish of sea salt introduces a contrasting savory note to the sweet caramel flavor.
The custard is poured into ramekins or jars and baked in a water bath at a low temperature, which allows it to set gently and develop a delicate, creamy texture without curdling. The cooking technique ensures a silky, almost pudding-like consistency that melts on the palate.
Serve these pots chilled or at room temperature as an elegant dessert. The balance of salted caramel sweetness with creamy custard makes it a refined finish to a meal, suitable for special occasions or whenever a rich, smooth dessert is desired.
Ingredients
- 6 large egg yolk
- 3/4 cup sugar granulated white
- 2 cups heavy cream or 1 1/2 cups heavy cream and 1/2 cup whole milk
- 1/2 tsp vanilla extract
- sea salt for garnish
Instructions
- Preheat the oven to 325F. Arrange your jars or ramekins in a baking dish.
- Whisk the egg yolks in a small bowl until well blended. Set aside.
- In a heavy bottomed sauce pan combine the sugar and 1/2 cup water and stir to combine. Begin heating it and stir just to dissolve the sugar. Turn up the heat and boil the mixture WITHOUT STIRRING. Continue boiling on medium high heat for anywhere from 5-10 minutes, until the sugar syrup starts to brown. The browner the syrup gets, the more flavor you will have in your finished custard, but be extra careful not to let it burn.
- When the syrup is nice and brown, whisk in the cream (be careful, it will spurt) and continue to stir while you lower the heat to medium. The caramel with be hardened at first and will dissolve as the cream heats. Stir just until all the bits of caramel are dissolved.
- Slowly drizzle the cream mixture into the egg yolk,s whisking as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
- Pour the mixture into 6 small oven safe glasses.
- Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
- Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center.
- Let cool and then refrigerate until chilled.
- Serve with a sprinkle of sea salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 304mg | 101% |
| Sodium | 39mg | 2% |
| Potassium | 79mg | 2% |
| Sugar | 25g | 50% |
| Vitamin A | 1426IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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