Wednesday, May 17, 2017

Salted Caramel Pots de Crème

Salted Caramel Pots de Crème
PSA-if, while making these and filling up the pan with the hot water bath, you accidentally get some water in one of your pots de creme, it will still come out pretty tasty, if just a bit thinner in texture. Glad I could do that bit of research for you. Totally intentionally, not at all accidentally.
Salted Caramel Pots de Crème
Smooth, creamy, rich, decadent, PERFECTION. These pots de creme (which are essentially little custards/puddings) are so insanely full of salted caramel flavor (...even the one that had some water get into it before being baked...) and they're sort of kind of MIND BLOWING. And they actually aren't even hard to make. So there's no reason not to have them in your life.
Salted Caramel Pots de Crème
I feel like this is a dessert to impress, it's the kind of thing you serve guests and sound fancy when you offer them their pot de crème and they ooh and ahh over the little single servings of custardy goodness with the pretty flecks of sea salt on top. It's going to make you the coolest person around, really. That's why I'm not cool, I just haven't thrown the right dinner party yet...ha.

But seriously...I loved digging into these while sitting on my couch in my pajamas, so they're appropriate for all occasions, really.


Salted Caramel Pots de Crème

From Cooking Classy

Salted Caramel Pots de Crème
Makes seven 4 oz. or six 6 oz. ramekins (or oven-proof jars of any kind).
Ingredients:
  • 1 and 1/4 cups (or 260 grams) granulated sugar
  • 1/3 cup (or 80 ml) water
  • 1/4 tsp. fine sea salt
  • 1 and 1/2 cups (or 355 ml) heavy cream
  • 1/2 cup (or 120 ml) whole milk (If you don't have whole milk you can replace use 1% or 2% milk and replace 1 tbsp of it with 1 tbsp heavy cream.)
  • 6 egg yolks
  • 1/2 tsp. vanilla extract
  • Sea salt, for topping
Preparation:
  • Preheat oven to 325F degrees. Place seven 4 oz. or six 6 oz. ramekins/jars in a large roasting pan.
  • In a medium to large heavy bottomed saucepan combine the sugar, water and 1/4 tsp. salt, using a long handled whisk (and have the heavy cream and milk ready to add quickly to avoid burning the caramel).
  • Whisk constantly over medium-low heat until the sugar has dissolved. Then, increase to medium-high heat (still whisking) and bring it to a boil. 
  • Once the mixture reaches a boil, don't whisk and use a pastry brush dipped in water to moisten any sugar crystals on the side of the pan, as needed, until the mixture turns amber (this should take about 8-10 minutes.)
  • As soon as the mixture turns amber, immediately pour in the heavy cream and milk, while whisking. It will bubble and the sugar may clump up on the whisk but it will eventually dissolve. Cook, whisking constantly, for about 2 minutes or until all the sugar clumps are dissolved and the entire thing is smooth. 
  • Remove from heat and stir in vanilla. Let cool for a few minutes.
  • In a large bowl, slightly blend together the egg yolks. Slowly pour the cream mixture, while whisking, into the yolks. Pour mixture through a fine mesh sieve into a glass liquid measuring cup with a pouring spout (if there are any bubbles/foam at the top of the mixture just press a piece of plastic over them to remove them-they'll stick to the plastic. It'll look prettier the less bubbles there are). Divide mixture evenly among cups in roasting pan.
  • Pour enough hot water into the roasting pan so that it comes about halfway up the sides of the cups/ramekins (be careful not to get water into the ramekins...)
  • Carefully place pan on the center rack of the oven and bake about 40 minutes, until they're set but still slightly jiggly in the center. Transfer cups to a wire rack and cool for 30 minutes. Transfer to the refrigerator and cool for at least 4 hours (if leaving in for longer than that, make sure you cover them). Sprinkle the tops with sea salt just before serving. 
  • Custards will last in the refrigerator for up to 4 days. 
Salted Caramel Pots de Crème
Caaaaraahhhhmelllll, ooh la la!

and I'm so sorry it's been so long since I've shared a recipe! Hopefully this makes up for it!
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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