Caramel Pots De Creme
Indulge in the luxurious decadence of Caramel Pots De Crème, a rich and creamy custard dessert that beautifully balances the deep, toasty notes of caramel with a silky smooth texture. This elegant French-inspired recipe combines simple ingredients like granulated sugar, heavy cream, and vanilla extract with a touch of salt to elevate the flavors, creating an irresistible treat perfect for dinner parties or a special night in. Baked gently in a water bath to achieve the perfect custard consistency, these caramel pots are then chilled to intensify their luscious texture. Serve them topped with a dollop of whipped cream or a sprinkle of flaky sea salt for an exquisite finish. Whether you're cooking for a gathering or simply craving something indulgent, this easy yet impressive recipe is destined to become your go-to caramel dessert.
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Recipe Information
Ingredients
- 150 grams Granulated sugar
- 500 milliliters Heavy cream
- 120 milliliters Whole milk
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 liter Hot water
Instructions
Preheat your oven to 160°C (320°F). Place six 6-ounce ramekins in a large baking dish and set aside.
In a medium saucepan over medium heat, cook the sugar, stirring constantly with a wooden spoon, until it fully melts and turns a deep amber color. Be careful not to burn the caramel.
Once the caramel is ready, carefully add the heavy cream to the saucepan in a slow stream, whisking constantly. The mixture will bubble vigorously, so pour slowly to avoid splatters.
Remove the saucepan from heat and whisk in the whole milk, vanilla extract, and salt. Set aside to cool slightly, about 5 minutes.
In a large mixing bowl, whisk the egg yolks together until smooth. While whisking constantly, slowly pour the warm caramel mixture into the egg yolks, tempering them to prevent curdling.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids, ensuring a silky-smooth custard.
Evenly divide the custard among the prepared ramekins. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are just set around the edges but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight to fully set.
To serve, garnish with whipped cream or a dusting of flaky sea salt if desired. Enjoy your Caramel Pots De Creme!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.2 g | 248% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1437 mg | 479% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 159.3 g | 58% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 157.0 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 384 mg | 30% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
