Salted Caramel Pot de Crème
Silky salted caramel pot de crème with a whisper of vanilla and a sprinkle of flaky salt ~ satiny, spoonable, and make-ahead friendly.
Servings: 6 servings
Equipment
- 4-6 individual oven safe jars or ramekins anywhere from 4-7 ounce capacity
Ingredients
- 6 large egg yolks
- 3/4 cup granulated white sugar
- 2 cups heavy cream
- 1/2 tsp sea salt plus more for garnish
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 325F. Arrange your jars or ramekins in a baking dish.
- Whisk the egg yolks gently in a medium bowl until well blended. Set aside.
- In a medium heavy bottomed sauce pan combine the sugar and 1/4 cup water and stir to combine. Begin heating it and stir to dissolve the sugar. When the mixture reaches a boil, stop stirring and continue boiling on medium heat for anywhere from 10-15 minutes, until the sugar syrup starts to brown. You can swirl the pan but do not stir. 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, stir in the cream (be careful, it will spurt.) The caramel with be hardened at first and will dissolve as you stir and the cream heats up. Stir until all the bits of caramel are dissolved. This may take a few minutes.
- Slowly drizzle the hot cream mixture into the egg yolks, stirring with a silicone spoon as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
- Strain the mixture through a fine mesh seive into a container with a pouring spout.
- Pour the mixture into 4-6 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.
- Carefully remove the jars from the water and let cool at room temperature. Then refrigerate until chilled.
- Serve with a sprinkle of sea salt.
Nutrition
Calories: 429 kcal · Carbohydrates: 28 g · Protein: 4 g · Fat: 34 g · Saturated Fat: 20 g · Cholesterol: 304 mg · Sodium: 39 mg · Potassium: 79 mg · Sugar: 25 g · Vitamin A: 1426 IU · Vitamin C: 1 mg · Calcium: 75 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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