Salted Caramel Pots de Creme are a sweet and salty delight. So rich and creamy!
Quinn’s birthday was this past weekend, so you can always count on my making a special dessert. He historically picks out some ambitious desserts with multiple components or large amounts of chocolate, but this year we changed gears a bit.
A while back I made Chocolate Pots de Crème and became completely enamored with them. When I was thinking of options for Quinn’s big day, I remembered how much we loved those little pots and decided to give that idea another go.
Neither of us is likely to turn down salted caramel, so I felt quite confident that we’d both be quite pleased with these little guys. I was so very right.
There are so many things we love about this dessert. These beauties are creamy and rich and flat-out delicious. They’re such a wonderful, pure expression of caramel. If you’re a big fan of caramel, I think you’ll love these as much as we did.
You know I love that sprinkling of salt on top. But, if you don’t have that same affinity for sweet and salty, you can skip the extra salt and opt for a dollop of sweetened whipped cream.
Salted Caramel Pots de Creme
Ingredients
- 1/2 cup plus 2 tablespoons (125g) granulated sugar
- 2 tablespoons water
- heaping 1/8 teaspoon salt
- 3/4 cup (177ml) heavy cream
- 1/4 cup (59ml) milk
- 3 egg yolks
- sea salt, for garnish
Instructions
- Preheat oven to 325°F. Place four 4- to 6-ounce ramekins in a large baking pan.
- Combine the sugar, water, and salt in a medium saucepan.* Cook, stirring constantly, over low heat until the sugar is dissolved. Occasionally wash down the sides of the pan with a wet pastry brush.
- Increase heat to medium-high. Bring to a gentle boil. Boil, without stirring, until the mixture turns amber in color (8 to 10 minutes). Remove the pan from heat.
- While whisking constantly, carefully add the cream and milk to the sugar mixture. Return the pan to the heat. Cook and whisk until the sugar is completely dissolved (about 2 minutes). Remove from heat.
- In a large bowl, whisk the egg yolks until light and foamy. Slowly whisk the caramel mixture into the eggs. Mix until combined.
- Place a fine-mesh sieve over a bowl or measuring cup with a spout. Pour the mixture through the sieve.
- Divide the mixture evenly among the ramekins. Add the hot water to the pan containing the ramekins so that the water is about halfway up the sides of the ramekins.
- Carefully place the pan in the oven. Bake 40 to 45 minutes, or until the edges are set but the centers still jiggle a bit when shaken.
- Carefully remove the pan from the oven. Transfer the ramekins** to a wire rack to cool for about 30 minutes. Then, cover each ramekin and chill for at least 4 hours.
- Sprinkle with the desired amount of salt before serving.
Notes
*A valuable note for making caramel: Use a saucepan larger than you think you'll need. When you add the cream, it will bubble up quite a bit.
**If you have a jar lifter like the ones used in canning, it works wonderfully for lifting the ramekins out of the pan and onto a rack.
Recipe slightly adapted from Better Homes and Gardens.
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9 Comments on “Salted Caramel Pots de Creme”
Oh yum, these look SO good! I’m a sucker for pots de crème too!
I dont’ think I’ve ever turned down salted caramel in my life either! These look amazing.
What a great combination, salted caramel and chocolate!
Ooooh, caramel pots de creme! Perfection! (Especially for those of us who fall in the don’t-like-butterscotch camp.)
Those look amazing! I love salted caramel 🙂
These lovely pots de creme are so beautiful! J’aime 🙂
Yummy! And beautiful! I must try these! These would have gone perfectly with my husband’s birthday dinner the other night. And he LOVES salted caramel.
Thanks for sharing. 🙂
omgosh, my new obsession with salted caramel is making these pots de creme look ESPECIALLY amazing!!! pinned!
My husband is going to love love love this!