Salted Caramel Pot de Crème

simple salted caramel pot de creme

Salted Caramel Pot de Crème ~ I baked this luxuriously comforting caramel custard dessert right in my cutest Weck jars, and everybody went crazy for them!

deep and rich salted caramel pot de creme

3 simple everyday ingredients in this caramel pot de crème recipe

If you don’t count the salt and the vanilla, it’s just:

  • sugar
  • cream
  • and egg yolks

It doesn’t sound like much, right? But the transformative effect of heat on sugar gives it SUCH complex flavor, and it’s the most magical 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 something and this silky pot de creme fills the bill. The handy single serve jars help me keep my cravings in check.

salted caramel pot de creme 2

Tips for making pot de crème

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 –

  1. 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.
  2. 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.


simple salted caramel pot de creme

What’s the difference between pot de crème, custard, pudding, crème brûlée, panna cotta, and flan?

These are all types of custard, with subtle differences…

  • pot de crème translates from French to ‘pot of custard’, and it is a simple custard dessert, which is made with eggs, milk, sugar, and flavoring. Custards are usually baked in a water bath, in the oven.
  • pudding is looser than custard, is cooked on the stove. Pudding uses a starch such as cornstarch for thickening. Pudding can be make with or without eggs, but custard relies on eggs as its thickener.
  • crème brûlée is a custard that has sugar sprinkled on the surface that is then torched to caramelize it.
  • panna cotta is a light custard that includes gelatin.
  • flan is a custard made of cream, milk, sugar and egg yolks baked in ramekins lined with caramel sauce.

salted caramel pot de creme readey for the oven

I bake my caramel custard in individual jars

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. The finished dessert should have a lovely, silky mouthfeel.

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

Sea salt brings out the flavor

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.

thick creamy salted caramel pot de creme

WECK JARS are favorites of mine, you see them over and over again on my blog. They’re glass jars from Germany, originally developed for canning, but they can be used for so much more. I have trouble keeping a supply in my kitchen because they have a tendency to ‘go missing’.
weck jarsThey come in lots of shapes and sizes, from the small tulip shaped ones, above, to giant 1 litre or larger bottles for juice, etc. They’re all glass, with rubber seals and cute little clamps to hold everything tight. If you’re making hot pepper jelly to serve to give away, these are the perfect jars.


Some of my favorite dessert recipes happen to be pot de crèmes…

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

Pumpkin Pot de Crème is even better than pumpkin pie, and if you have gluten free eaters for the holidays, this is a  perfect recipe to try.

My Salted Maple Pot de Crème comes with a bonus recipe for bourbon whipped cream!

thick creamy salted caramel pot de creme
3.63 from 163 votes

Salted Caramel Pot de Crème

Salted Caramel Pot de Crème ~ I baked this luxuriously comforting caramel custard dessert right in my cutest Weck jars, and everybody went crazy for them!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Calories 429kcal
Author Sue Moran


  • 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


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


Calories: 429kcal | Carbohydrates: 28g | Protein: 4g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 304mg | Sodium: 39mg | Potassium: 79mg | Sugar: 25g | Vitamin A: 1426IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

*This post has been updated from one originally published in 2015.

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  • Reply
    Anna Cate
    May 8, 2021 at 8:13 pm

    5 stars
    Wowowow my life will never be the same now that I know how to make these !! Holy cow. These are incredible. So silky smooth and rich and creamy. Two things that were different for me – it took just over 11 minutes of boiling before my sugar water caramelized, but it happened fast once it started. And my custards had to bake for more than 40 minutes. They seemed excessively wobbly when I took them out, but they did indeed firm up as they cooled. Maybe my oven cooks cooler, but I may set the timer for a solid 45 minutes next time. That said, there will 100% be a next time.

  • Reply
    December 16, 2020 at 12:48 pm

    4 stars
    HI! this sounds like a perfect dessert for Christmas Eve. WONDERING if you have ever made it with brown sugar and if that would increase the caramel flavour?

    • Reply
      December 16, 2020 at 5:46 pm

      I haven’t, but you should be able to substitute brown for white sugar. It might add a nice depth from the molasses in the brown sugar.

  • Reply
    October 27, 2020 at 7:15 am

    5 stars
    Delicious and so Simple!
    I have done these twice now. Exactly as written and they are superb! Easy to do ahead of time ( we even had one left over that we ate two days later and it was as good as it was on the first day) , it was well wrapped.

  • Reply
    October 25, 2020 at 5:58 pm

    5 stars
    Absolutely delicious!!!! Will be a go to dessert for sure! Thank you!

  • Reply
    October 19, 2020 at 5:45 am

    5 stars
    This is the second desert recipe we’ve tried this month, and for the second time your recipe did not disappoint. This was fun and the perfect way to top off our family weekend after a roast chicken dinner – thank you for sharing.

    • Reply
      October 19, 2020 at 5:54 am

      I’m so glad Deb. Hope I can continue to inspire you!

  • Reply
    October 18, 2020 at 8:07 am

    5 stars
    I really like it! Will try this for my son’s birthday party. <3

  • Reply
    October 17, 2020 at 10:09 am

    5 stars
    Creamy and delicious and yummy for sure. I love it. Amazing Dessert. Best for the weekend to enjoy with family.

  • Reply
    Emily Liao
    October 17, 2020 at 9:41 am

    5 stars
    This was so easy and the perfect small dessert! Definitely making again 🙂

  • Reply
    October 17, 2020 at 9:24 am

    Oh my goodness this looks SO delicious and creamy, totally going to make this tonight thanks for sharing!!

  • Reply
    October 11, 2019 at 2:31 am

    Can i make this in a bigger dish??

    • Reply
      October 17, 2020 at 6:56 am

      Yes, you could, I would use a wide shallow dish so the custard can cook through.

  • Reply
    May 2, 2019 at 8:52 am

    5 stars
    This recipe is amazing! I even ordered the Weck jars you linked as well. I made them for dessert for Easter lunch and everyone said they tasted just like a restaurant! I even did a dollop of whipped cream and stuck in a pair of chocolate rabbit ears that I made as well! One thing to note is that this recipe doesn’t fill the Weck jars all the way to the top, more like halfway which I was a bit bummed when it came time to fill them. Once we were all eating them though I realized they are very rich and I don’t know how much more I could have eaten, so it all worked out. 🙂

    Thank you for sharing such a wonderful recipe!

    • Reply
      May 2, 2019 at 2:23 pm

      You’re welcome Haddie <3

  • Reply
    Tony Correa
    November 18, 2018 at 7:54 am

    5 stars
    Make sure that the water bath is made with already hot water. You could heat the egg yolks and some cream in a double boiler (as is done in a creme Anglaise) to start the tempering process but I would finish it with the hot cream. Water baths are used in just about every baked custard recipe, it prevents cracking and allows for a smoother custard. I use the glass containers from Oui yogurt for this and the portions are just about right. Thank you for this recipe, it is always a hit and a wonderful base for other flavors.

  • Reply
    Michael A Mergi
    November 7, 2018 at 3:25 am

    Couldn’t you double boil the egg yokes first and then add the cream, and skip the water bath bake?

    • Reply
      November 8, 2018 at 10:20 am

      Not sure what you mean, Michael, but I don’t think it would get firm enough if you don’t bake it.

  • Reply
    July 30, 2018 at 9:00 pm

    Hi, I may be overlooking it, but what size jars are you using for this dessert? This looks amazing and I’m very excited to try it out!

    • Reply
      July 30, 2018 at 9:13 pm

      Hey Veronica, I link to the exact jars I use, right above the recipe, they’re Weck tulip jars. They hold 3/4 cup liquid. Let me know if you still have trouble and I can email you the link.

  • Reply
    July 23, 2018 at 6:29 pm

    5 stars
    I had this dessert on a cruise and when I got home I found this recipe. This is better than what I had on the cruise! I added a few pieces of homemade Carmel corn on top for crunch and it was amaxing!! Love it, thanks for sharing.

    • Reply
      July 23, 2018 at 8:31 pm

      I can always count on my readers for amazing innovations…caramel corn topping on this pot de creme is awesome!

  • Reply
    March 23, 2018 at 11:21 am

    I need 12 of these, may I double the recipe?
    Or is it best to make twice? Thanks, I’ve made these before and they are delicious!

    • Reply
      October 17, 2020 at 7:00 am

      You can probably double the recipe without a problem!

  • Reply
    Varda (Tel Aviv)
    January 25, 2018 at 12:14 pm

    5 stars
    Made it today – came out perfect! Thank you so much for all the tips and detailing – they really helped!

    • Reply
      January 25, 2018 at 12:17 pm

      That’s so nice to hear Varda, I’m glad my tips are helpful 🙂

  • Reply
    Laura De Nuntiis
    January 2, 2018 at 3:37 am

    5 stars
    Like wow……….this is just devine!!!! Thank you very much for sharing this recipe.
    And I only had 1 1/4 cream & it still came out delicious.

    • Reply
      January 2, 2018 at 5:12 am

      I’m glad you liked it Laura 🙂

  • Reply
    July 5, 2017 at 4:09 am

    Hi there, how far in advance can i make these?

    • Reply
      January 25, 2018 at 6:01 pm

      You can make these up to a couple of days ahead, Mel.

  • Reply
    April 1, 2017 at 3:46 am

    These look delicious. Can you please tell me what the fat content of heavy cream is, so I can pick the correct Australian cream to use?

    • Reply
      April 1, 2017 at 7:10 am

      It’s 30-36% Caroline. It’s a thick liquid, without any added sweeteners…hope that helps!

      • Reply
        April 1, 2017 at 2:50 pm

        Thankyou. Perfect.

  • Reply
    Aly Almarez
    March 18, 2017 at 7:21 am

    Hi. Just want to know if this dessert can complement with a fruit?

    • Reply
      March 18, 2017 at 7:48 am

      Hi Aly ~ I think maybe raspberries would be nice with it, or even pears or apples.

  • Reply
    Uzkodas Pasutit
    October 5, 2016 at 12:37 am

    I must say that I cant really imagine how something like this would taste, although it looks quite tasty. I guess I just need to make it my self. Thanks for the idea. Wish me luck 🙂

    • Reply
      November 25, 2016 at 9:25 am

      it’s like creme brulee without the brulee.

  • Reply
    July 23, 2016 at 11:09 pm

    5 stars
    I made these for my friends at a dinner party recently and can say that i have never seen these ladies so quiet. The words “oh my God”, “yum” and “did you make any more?” featured heavily in conversation following that! Thanks for this, you made 5 ladies very happy and me…very popular!

    • Reply
      July 24, 2016 at 4:09 am

      I love that Sarah — that’s exactly the response I aimed for!

  • Reply
    Priscilla Johnson
    July 10, 2016 at 2:57 pm

    5 stars

    I am a newbie blogger and I was wondering if I could feature your recipe on my blog? I would of course give all credit for the recipe to you. I would use my own pictures. Also, I tweaked the recipe for my own purposes by replacing the sugar with coconut sugar. Please e-mail me back as soon as possible.

    • Reply
      July 10, 2016 at 3:19 pm

      Sure Priscilla, I’m fine with that, thanks!

  • Reply
    April 1, 2016 at 5:45 am

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

  • Reply
    August 24, 2015 at 8:41 pm

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

  • Reply
    July 5, 2015 at 1:17 am

    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

  • Reply
    June 30, 2015 at 10:48 am

    These look SO GOOD, Sue!

  • Reply
    March 5, 2015 at 5:57 am

    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!

  • Reply
    Medha @ Whisk & Shotu
    March 4, 2015 at 8:42 pm

    So gorgeous and elegant! Your pots de creme are beyond pretty. Pinning 🙂

    • Reply
      March 4, 2015 at 8:45 pm

      thanks Medha!

  • Reply
    genevieve @ gratitude & greens
    March 4, 2015 at 8:17 pm

    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!

  • Reply
    [email protected]+Riffs
    March 4, 2015 at 10:13 am

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

  • Reply
    [email protected]+Floating+Kitchen
    March 4, 2015 at 5:34 am

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

  • Reply
    March 4, 2015 at 4:50 am

    just have to try

  • Reply
    [email protected]
    March 4, 2015 at 1:09 am

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

  • Reply
    Laura (Tutti Dolci)
    March 3, 2015 at 10:31 pm

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

  • Reply
    March 3, 2015 at 9:52 pm

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

  • Reply
    Thao @ In Good Flavor
    March 3, 2015 at 8:52 pm

    This looks luscious. I love custardy desserts.

  • Reply
    Alice @ Hip Foodie Mom
    March 3, 2015 at 8:48 pm

    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!

  • Reply
    March 3, 2015 at 7:49 pm

    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.

    • Reply
      March 3, 2015 at 8:34 pm

      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.

  • Reply
    [email protected]+This+is+How+I+Cook
    March 3, 2015 at 7:43 pm

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

  • Reply
    Savita @ ChefDeHome
    March 3, 2015 at 4:09 pm

    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!

    • Reply
      March 3, 2015 at 4:47 pm

      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…

  • Reply
    La Torontoise
    March 3, 2015 at 3:26 pm

    Love it!

  • Reply
    March 3, 2015 at 1:40 pm

    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.

    • Reply
      March 3, 2015 at 4:06 pm

      Thank you thank you thank you — fixed it!

  • Reply
    March 3, 2015 at 12:39 pm

    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!!!

  • Reply
    March 3, 2015 at 11:31 am

    Too tempting – your pots look very yumm!

  • Reply
    Tricia @ Saving room for dessert
    March 3, 2015 at 11:01 am

    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!

    • Reply
      March 3, 2015 at 12:56 pm

      Thanks Tricia, I’d love to have every jar Weck makes, they’re so darn cute!

  • Reply
    March 3, 2015 at 10:56 am

    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…

  • Reply
    March 3, 2015 at 10:51 am

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

    • Reply
      March 3, 2015 at 12:25 pm

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

  • Reply
    Chris @ The Café Sucré Farine
    March 3, 2015 at 10:19 am

    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!

  • Reply
    March 3, 2015 at 8:27 am

    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!

    • Reply
      March 3, 2015 at 8:44 am

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

  • Reply
    Jennifer @ Seasons and Suppers
    March 3, 2015 at 7:04 am

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

  • Reply
    Rebecca @ Bring Back Delicious
    March 3, 2015 at 4:59 am

    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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