Um, yum. I’ve been wanting to try my hand at pots de crème ever since I worked at Django and ordered their chocolate pots de creme nightly after my shifts…so close to three years later, I finally tried my luck. After burning my hand in steam and dropping one of the pots in the water (and still trying to eat it), the little fellas were all finished. We waited until after dinner to see how they actually turned out. I don’t mean to toot my own horn, but these were awesome. Great flavor, perfect consistency, and they’re just too cute to not eat. I love little individual desserts, and although they were tedious, they were worth it! Plus, who doesn’t love salted caramel?
Salted Caramel Pots de Crème
- 1 1/4 cups sugar
- 1/2 cup water
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 6 egg yolks
- Sea salt
- Preheat oven to 325 degrees F. Place six ramekins in a large roasting pan; set aside.
- In a medium saucepan over low heat, combine sugar and water and stir until sugar is dissolved. Turn heat up to medium-high heat and bring to boil; let boil without stirring for about 8 minutes, or until mixture turns an amber color. Immediately (it burns FAST!) remove from heat, and slowly add in cream and milk, whisking constantly to combine (BE CAREFUL HERE, it steams like crazy!!). Return to heat and whisk until sugar is completely dissolved.
- In a large bowl, whisk egg yolks until light and frothy. Slowly add in cream mixture, whisking to combine.
- Pour mixture into ramekins. Fill the roasting pan with hot water halfway up the ramekins. Bake for 40-45 minutes, or until center is wobbly but firm to the touch. Remove from roasting pan (this is another hard part, I used rubber tongs to remove them but lost one in the process!) and place on a wire rack to cool. Refrigerate for at least 2 hours before serving.
- Sprinkle with sea salt before serving!