Caramel Pots de Crème


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Caramel Custards are the epitome of all custards. Their intense caramel flavor produces a rich, totally satiating dessert.

This is my favorite dessert. Serve with Russian Tea Cakes.


  • 6 large egg yolks
  • 1 cup sugar
  • ¼ cup water
  • 1 cup milk
  • 2 cups heavy (whipping) cream

Six 6-ounce ovenproof ramekins


Preheat the oven to 300 degrees.

Place the egg yolks in a large mixing bowl and lightly whisk them. Set the bowl aside.

Dissolve the sugar in the water over low heat in a heavy-bottomed pot large enough to eventually hold the milk and cream. Increase to high heat and cook the sugar until it is a golden amber color. While the sugar is cooking, pour the milk and cream into a heavy-bottomed saucepot. Scald the mixture over medium high heat.

As soon as the caramel becomes a golden amber color, carefully and slowly pour the hot cream and milk into it. Use a long handled spoon or whisk to mix them together, as the caramel will bubble as you begin to combine them.

Whisk the caramel cream into the egg yolks. Strain and refrigerate the custard base until cool. Skim any surface air bubbles off the custard base.

Pour the custard base into the ramekins. Place the ramekins in an ovenproof pan and put it in the oven. Fill the pan one-third to one-half full of hot water. (It is easier to fill the pan with water when it is already in the oven.) Cover the pan with aluminum foil.

Bake the pots de crème for about 50 minutes. When gently shaken, they should be set around the edges yet have an area in the middle, about the size of a quarter, that will not be completely firm.

Refrigerate the pots de crème for several hours to overnight.