deep and rich salted caramel pot de creme

This is a soft, custardy, comforting dessert, and even though it’s made with heavy cream, it’s delivered in small enough little glasses that you really don’t have to feel bad about it at all.  If you don’t count the salt and the vanilla, there are only three ingredients in this pot de creme. – sugar, cream, and egg yolks.  It’s the transformative effect of heat on sugar that gives it its complex flavors, and it’s the most wonderful thing to end an evening with.  I don’t know if hormones are to blame, or what, but there are some nights when dinner just isn’t enough for me.  I need that extra little something and this silky pot de creme fills the bill.

salted caramel pot de creme 2

Once you get this process down you won’t think twice about it.  I’ve made this recipe three times and never had a problem.  There are two slightly tricky parts – the first is when you caramelize the sugar.  You want to cook it until it gets nice and brown, but not burnt.  It will take about 5 to 9 minutes on the stove, but you have to watch it closely, and use your nose, towards the end.  The darker the sugar mixture, the more flavor the pot de creme will have, but if it gets too dark, or you start to smell a burnt odor, you’ve taken it too far.  You have to have vigilance, and a little bit of trust, to make it work.

simple salted caramel pot de creme

The other (slightly) tricky bit is when you add the hot cream into the whisked egg yolks…you want to do it in a slow stream at first so the eggs get ‘tempered’ or brought up to temperature, without scrambling.  You can always strain your cream afterwards if you need to, but I didn’t find that was necessary.  Just add the hot cream slowly, while you whisk, and you’ll be fine.

salted caramel pot de creme readey for the oven

The hot cream mixture is poured into small glass or porcelain jars, I used my Weck tulip jelly jars, (you can find them on Amazon HERE.) I set them in a casserole dish and pour a little hot water into the bottom of the pan so the custard cooks evenly.  They only take about 30 minutes to cook.  The edges will be set, but the centers will still be jiggly.  The pot de creme firms up more as it chills, but in general, pot de creme is a little looser in texture than other similar desserts like pudding, custard, flan, or creme caramel.

deep rich salted caramel pot de creme is made with only 3 ingredients

I really like the dusky caramel flavor and the little edge that the sea salt gives it.  This is the adult version of butterscotch pudding.

Salted Caramel Pot de Crème

Yield: makes 6 small servings

Salted Caramel Pot de Crème

What You Will Need

  • 6 large egg yolks
  • 3/4 cup granulated white sugar
  • 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

  1. Set oven to 325F
  2. Whisk the egg yolks in a small bowl until well blended. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the mixture into 6 small oven safe glasses.
  7. Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
  8. Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center.
  9. Let cool and then refrigerate until chilled.
  10. Serve with a sprinkle of sea salt.

Notes

recipe slightly adapted from Gluten Free Baking

http://theviewfromgreatisland.com/salted-caramel-pot-de-creme/

thick creamy salted caramel pot de creme

 

A couple of my favorite dessert recipes on the blog happen to be pot de crèmes…

Dark Chocolate Blender Pot de Crème (this one is miraculously made right in the blender, no baking involved!)

Dark Chocolate Blender Pot de Creme

and Pumpkin Pot de Crème (I like this even better than pumpkin pie, and if you have gluten free eaters for the holidays, this is perfect)

DSC_0020-001

 

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36 Responses to Salted Caramel Pot de Crème

  1. Gemma says:

    Hi there, is it possible to make these ahead of time?

  2. Marie says:

    The recipe is so simple! It would be really helpful if you had pictures of each step too.

  3. sheda says:

    Hello ! This recipe looks incredibly delicious, and i want to make it. I already have one oven glass full of salted caramel sauce, how many egg yolks do i need for it? And do i have to reheat the caramel? Thanks in advance

  4. Foodess says:

    These look SO GOOD, Sue!

  5. grace says:

    perfect use for those lovely jars! i think this would be a phenomenal dessert–what you’ve displayed is absolutely worthy of a fine dining restaurant!

  6. So gorgeous and elegant! Your pots de creme are beyond pretty. Pinning :)

  7. Salted caramel is one of my biggest guilty pleasures. I love salted caramel ice cream, truffles, anything and everything. These are so cute and they sound super yummy!

  8. Heat and sugar really do combine to amaze, don’t they? This is terrific stuff — sweet and salt are so addictive. Thanks for this.

  9. These are calling my name, Sue! I always have to have a little something sweet after dinner. These look like the perfect treat.

  10. Guy says:

    just have to try

  11. I have such a weakness for creamy puddings and this one looks absolutely stunning, Sue!

  12. Salted caramel anything is my weakness, what a fabulous pot de creme!

  13. Catherine says:

    Dear Sue, I know my daughter would absolutely love this! Beautiful dessert…it looks so rich and creamy. Pinned! xo, Catherine

  14. This looks luscious. I love custardy desserts.

  15. Sue, oh my gawd. . these are gorgeous. . I can see the dusky caramel flavor and the sea salt. . oh my gawd!!! WANT these right now!

  16. cheri says:

    Hi Sue, I really love this dessert, the flavor and the way it looks. I have a hard time caramelizing the sugar, I’ve never been able to prepare it right the first time, usually tasks me at least twice, I guess practice makes perfect.

    • Sue says:

      I find that the key is using a heavy bottomed pan, I use cast iron. And the pan should be of medium size, not too big or too small. I also rotate the pan if it seems to be browning unevenly.

  17. I love blaming everything on the hormones. However this I might just own up to. Who wouldn’t scream for a bite of that?

  18. Anything with salt and caramel will sure be delicious! I have tried pot-de-creme only once, it will interesting to make it at home! thanks for the recipe!

    • Sue says:

      thanks Savita, let me know how you like it, there are so many subtle differences in pot de creme recipes, but I think you’ll appreciate the deep caramel flavor in this one…

  19. La Torontoise says:

    Love it!

  20. Kate says:

    Hi Sue, just made these and saw the bottle of vanilla on the counter after I slid the pan into the oven. I halved the recipe for the 2 of us in 4-ounce ramekins Seems the recipe directions left out when to add and I forgot so I quickly opened the oven and stirred a tiny bit of vanilla (1/8 tsp) into each. I think it will be fine but wanted to alert you to the omission. Thanks as always for your wonderful recipes.

  21. Susan says:

    I’ve made Bon Appetit’s Burnt Caramel Custards and they were divine just as I’m sure these are. Anything with sea salt and caramel has me hooked! These are just the perfect dessert for fall and winter when we need a little extra ‘comfort’ :) I love your Weck tulip jars!!!

  22. Too tempting – your pots look very yumm!

  23. You have outdone yourself Sue. These pots de cream look unforgettable! The texture and color are calling me in. The photos are great and the jars are adorable!

  24. SallyBR says:

    I ADORE this type of dessert… to me, caramel is hard to beat, and once you add a little salt, I cannot have enough of it…

  25. Monique says:

    Love your petits pots..
    For some reason..your pots remind me of when my mom made me Jello Butterscotch Pudding:)?
    100 years ago.

    • Sue says:

      We used to have the boxed butterscotch pudding all the time…but oh, that skin that formed on top…not so good!

  26. Looks like we’re both Pots de Crème girls Sue! All of your versions look absolutely fabulous but I must say, these Salted Caramel ones of the Crème de la Crème!

  27. Monica says:

    For me, this extreme cold and long winter is making me crave comfort food and something extra soothing to end the day. Sometimes you want something truly luscious and full-on, and a small portion really does the trick. These are perfect and you’re reminding us how a few simple ingredients can be transformed with heat to make something sensational. Looks great!

    • Sue says:

      You’ve got my philosophy in a nutshell Monica – I do believe in going full-on, in moderation, if that makes sense :)

  28. Pot de creme is one of my favourite desserts and this one looks perfect!

  29. I love pot de creme. It’s like grown up pudding. :)

    Those jars are the perfect size. If I get a craving for dessert, it’s usually satisfied by a small treat, so these are perfect!

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