Salted Caramel Pot de Crème

simple salted caramel pot de creme

Salted Caramel Pot de Crème ~ I bake this luxuriously comforting custard dessert right in my cutest Weck jars!

deep and rich salted caramel pot de creme

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.

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’.
They 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.
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi cooking!

Salted Caramel Pot de Crème

Yield: makes 6 small servings

Salted Caramel Pot de Crème

Ingredients

  • 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

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

 

Don’t forget to pin this Salted Caramel Pot de Creme!

Salted Caramel Pot de Crème ~this is a luxuriously 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. #romantic #dessert #pudding #flan #custard #potdecreme #butterscotch #caramel #saltedcaramel

 

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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Leave a Reply

54 Comments

  • Reply
    Cindy
    March 23, 2018 at 11:21 am

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

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

    • Reply
      Sue
      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

    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
      Sue
      January 2, 2018 at 5:12 am

      I’m glad you liked it Laura :)

  • Reply
    Mel
    July 5, 2017 at 4:09 am

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

    • Reply
      Sue
      January 25, 2018 at 6:01 pm

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

  • Reply
    Caroline
    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?
    Thanks

    • Reply
      Sue
      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
        Caroline
        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
      Sue
      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
      Krista
      November 25, 2016 at 9:25 am

      it’s like creme brulee without the brulee.

  • Reply
    Sarah
    July 23, 2016 at 11:09 pm

    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
      Sue
      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

    Hi,

    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
      Sue
      July 10, 2016 at 3:19 pm

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

  • Reply
    Gemma
    April 1, 2016 at 5:45 am

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

  • Reply
    Marie
    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
    sheda
    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
    Foodess
    June 30, 2015 at 10:48 am

    These look SO GOOD, Sue!

  • Reply
    grace
    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
      Sue
      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
    John@Kitchen+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
    Liz+@+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.

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