Description
These salted caramel pots de creme are an indulgent dessert that’s perfect for ending a holiday meal.
Ingredients
Units
Scale
- 2/3 cup brown sugar
- 3 tablespoons salted butter
- 6 egg yolks
- 2 1/4 cups heavy cream
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla bean paste (or 1 teaspoon vanilla extract)
- for garnish: freshly whipped cream, chopped toasted pecans, and flaky sea salt
Instructions
- Preheat oven to 300 F. In a medium saucepan, cook the butter and brown sugar over medium heat, without stirring, for about 7 minutes. Meanwhile, place the egg yolks in a large bowl.
- When the sugar and butter mixture has turned a dark caramel and starts to smell nutty, gradually pour in the cream, whisking constantly. Remove from heat and add salt and vanilla bean paste, whisking well.
- Very slowly, pour the sugar mixture into the egg yolks, whisking constantly (so you don’t scramble the eggs!).
- Divide the custard mixture evenly between six oven-safe ramekins. Place them in a shallow baking pan, then pour hot water into the baking pan until it reaches halfway up the outside of the ramekins. Cover with foil, and bake for 1 hour, rotating pan halfway through cooking.
- When the custard is set (you want it to lose the jiggle when you shake the pan), remove the pan from the oven and carefully remove each ramekin from the pan. Let cool.
- When ready to serve, top each pots de creme with a dollop of whipped cream, a sprinkle of chopped pecans, and a pinch of flaky sea salt. Eat!
- Prep Time: 20
- Cook Time: 60