Dessertscookingclassy5.0
Salted Caramel Pots de Crème
Salted Caramel Pots de Creme are total dessert bliss! They're lusciously creamy, perfectly rich and brimming with decadent salted caramel flavor. No one can resist these!
👥 7 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- saucepan
- whisk
- bowl
- measuring cup
📝 Preparation Steps
1
Preheat oven to 325 degrees. Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, set aside.
cups (260g) granulated sugar1 1/4cup (80ml) water1/3cups (355ml) heavy cream1 1/2cup (120ml) whole milk*1/2
2
In a medium heavy bottomed saucepan combine sugar, water and 1/4 tsp salt (have heavy cream ready so you can immediately add it when caramel is ready, otherwise it will burn.
3
Whisk over medium-low heat stirring constantly until sugar has dissolved. Increase heat to medium-high heat and bring to a boil. Allow to boil, without stirring and using a pastry brush dipped in water as needed to brush down sugar crystals on sides of pan, until mixture turns an amber color, about ⏱️ 8 - 10 minutes.
4
Once it reaches that color (immediately) carefully pour in heavy cream and milk while whisking (it will bubble vigorously and likely clump onto the whisk but will dissolve once returned to heat).
5
Return to heat and cook, while constantly whisking, about ⏱️ 2 minutes longer or until sugar has dissolved. Remove from heat, stir in vanilla and let cool several minutes.
6
In a large bowl stir egg yolks just to blend. Slowly pour cream mixture, while whisking, into egg yolks.
large egg yolks6
7
Pour mixture through a fine-mesh sieve into a 4-cup glass liquid measuring cup with a pouring spout**. Divide mixture evenly among cups in roasting pan.
cups (260g) granulated sugar1 1/4cup (80ml) water1/3cups (355ml) heavy cream1 1/2cup (120ml) whole milk*1/2
8
Pour enough hot water into roasting pan around cups to come halfway up the sides of the cups. Carefully place on oven rack in center of oven.
cups (260g) granulated sugar1 1/4cup (80ml) water1/3cups (355ml) heavy cream1 1/2cup (120ml) whole milk*1/2
9
Bake until custard edges are set but center still jiggles slightly when shaken, about ⏱️ 40 minutes.
10
Transfer cups to a wire rack and cool ⏱️ 30 minutes, then transfer to refrigerator and chill ⏱️ 4 hours. Sprinkle with Maldon just before serving.
cups (260g) granulated sugar1 1/4cup (80ml) water1/3cups (355ml) heavy cream1 1/2cup (120ml) whole milk*1/2
Nutrition Facts
calories
387 kcal
fat Content
23 g
serving Size
1 serving
sugar Content
38 g
sodium Content
201 mg
protein Content
4 g
cholesterol Content
238 mg
carbohydrate Content
39 g
saturated Fat Content
13 g
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