Salted Caramel Pots de Crème

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Preparation info

  • Difficulty

    Medium

  • Serves

    6

Appears in

Gluten Free Baking

Gluten Free Baking

By Kristine Kidd

Published 2015

  • About

Rich and silky, with deep caramel flavor, these pots de crème are perfect for a special dinner. I bake these desserts in elegant pot de crème cups, so they need no garnish. If you want something on top, try a few fresh raspberries or chopped candied pecans.

Ingredients

  • ¾ cup (6 oz/185 g) sugar
  • cups (12 fl oz/375 ml) heavy cream
  • ½ cup (4 fl oz/125 ml) whole milk
  • 6 large egg yolks
  • ¼ teaspoon pure vanilla extract
  • teaspoon kosher salt
  • Fleur de sel or other flaky sea salt for sprinkling

Method

  1. Preheat the oven to 325°F (165°C). Place six -cup (5-fl oz/160-ml) or ¾-cup (6-fl oz/ 180-ml) pots de crème cups, custard cups, or ramekins in a large roasting pan. Set a fine-mesh sieve over a large glass measuring cup. Bring a kettle of water to a boil.
  2. In a large heavy-bottomed saucepan over low heat, stir together the sugar and ¼ cup (2 fl oz/60 ml) water until the sugar dissolves. Raise the heat to medium-high and boil, without stirring, until the mixture turns a deep amber color, occasionally brushing down the sides of the pan with a wet pastry brush and swirling the mixture in the pan, about 6 minutes. Gradually whisk in the cream and milk (the mixture will bubble vigorously), reduce the heat to medium, and then stir with a wooden spoon until all the caramel bits dissolve. Remove from the heat.
  3. In a large bowl, whisk the egg yolks until frothy. Slowly add the hot caramel mixture, whisking constantly. Stir in the vanilla and kosher salt. Immediately pour the mixture into the sieve, then divide the mixture among the cups. dd enough hot water to the pan to come halfway up the sides of the cups. Cover the pan with foil.
  4. Bake the pots de crème until they’re just set around the edges but still move in the center when gently shaken, about 35 minutes. Carefully remove the cups from the pan and let cool completely on a wire rack. Cover and refrigerate for at least 2 hours or up to 2 days.
  5. Sprinkle a pinch of fleur de sel over each pot de crème and serve cold.