Label
All
0
Clear all filters

Caramel Pot de Crème

Rate this recipe

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

By Joyce Goldstein

Published 1998

  • About

This is the crème de la crème, so to speak. We get more requests for it than for any other dessert in our everchanging repertoire. Pastry chef Jennifer Millar has created a hard-core group of caramel addicts and made a few converts from chocolate pot de crème along the way.

Ingredients

  • 2 cups heavy cream
  • 2 cups milk
  • 1 vanilla bean<

Method

Preheat the oven to 300°F. Pour the cream and milk into a medium saucepan. Cut the vanilla bean open, scrape the seeds into the cream, and add the bean too. Heat to barely simmering and keep warm.

Caramelize the sugar in a heavy saucepan (see

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title