Salted Caramel Pots de Creme
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
Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
- 1/2 cup plus 2 tablespoons granulated sugar
- 2 tablespoons water
- heaping 1/8 teaspoon salt
- 3/4 cup heavy cream
- 1/4 cup milk
- 3 egg yolks
- sea salt, for garnish
- Preheat oven to 325°. Place 4 4-ounce to 6-ounce ramekins in a large baking pan.
- Combine sugar, water, and salt in a medium saucepan.* Cook, stirring constantly, over low heat until 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 pan from heat.
- While whisking constantly, carefully add cream and milk to sugar mixture. Return pan to heat. Cook and whisk until sugar is completely dissolved (about 2 minutes). Remove from heat.
- In a large bowl, whisk egg yolks until light and foamy. Slowly whisk caramel mixture into eggs. Mix until combined.
- Place a fine-mesh sieve over a bowl or measuring cup with a spout. Pour mixture through the sieve.
- Divide mixture among ramekins. Add hot water to the pan containing the ramekins so that the water is about halfway up the sides of the ramekins.
- Carefully place pan in oven. Bake 40 to 45 minutes, or until the edges are set but the centers still jiggle a bit when shaken.
- Carefully remove pan from 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 desired amount of salt before serving.
*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.