Caramel Pots de Crème

Preparation info
  • Serves


    • Difficulty


Appears in

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


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 co