Salted Caramel Pots-de-Crème

CATEGORY
Dessert
CUISINE
French

Salted Caramel Pots-de-Crème Recipe

This rich and velvety custard dessert is infused with the perfect balance of sweet and salty flavors using Old Salt Merchant's Salted Caramel Sugar.  Each pot is lovingly crafted with a luscious caramel base giving it a decadent taste.  Served in charming individual pots, this indulgent treat is perfect for any occasion. 
PREP
30 min + 2 hrs chill time
COOK
1 hr 7 min
TOTAL
3 hrs 37 min
YIELD
6 6 oz pots-de-crème
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Ingredients

  • 1 cup granulated sugar (or coconut sugar or date sugar for healthy version)
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 1/2 cups heavy cream, at room temperature
  • 1/2 cup whole milk (2% milk also works), at room temperature
  • 1/2 tsp Old Salt Merchants Finishing Salt
  • 5 large egg yolks
  • 2 teaspoons vanilla extract
  • OSM Salted Caramel Sugar for topping

Instructions

  1. 1. Preheat the oven to 325F. Place six 6 oz ramekins inside a baking pan (any pan size works as long as it's bigger and taller than your ramekins).
  2. 2. In a medium saucepan over medium-low heat, add the granulated sugar and cook until it melts completely. Use a silicone spatula to stir the sugar occasionally, scraping down the sides and bottom of the pan. First the sugar will form clumps, then it will begin to melt and take on color. After 5-7 min, it will become fully melted and be a medium-gold hue. As soon as your last bit of sugar has melted, turn off the heat and don't let the sugar continue to cook or it will burn.
  3. 3. Remove the saucepan from the heat and immediately stir in the butter-- use caution as the mixture will violently bubble. Use a whisk to stir the butter and melted sugar together until combined, about 20 seconds. Whisk in the cream, milk, and salt until combined.
  4. 4. In a medium heatproof bowl, combine the egg yolks and vanilla extract. Whisking constantly, pour about 1/2 cup of the hot cream mixture into the yolks. Whisk the yolk mixture back into the pan with the cream. Cook the mixture over low heat, using the silicone spatula to stir slowly and constantly, until the mixture thickens enough to coat the back of the spatula, 3-5 min.
  5. 5. Divide the mixture evenly among the ramekins. Create a water bath for the pots-de-crème by carefully pouring boiling water into the larger baking pan until it comes halfway up the sides of the ramekins.
  6. 6. Bake the pots-de-crème until the edges are set but the centers of the custards jiggle slightly, about 1 hour. Use tongs to carefully remove the ramekins from the water bath and place them on a cooling rack to cool to room temperature before transferring them to the fridge for at least 2 hours and up to 3 days (if chilling for more than 2 hours, cover the tops of your ramekins tightly with plastic wrap). To serve, top each pot-de-crème with salted caramel sugar.

Tips / Notes

  • Adapted from Sweet Tooth Cook Book

Keywords

French dessert

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