Salted Caramel Pots de Creme

Name: Salted Caramel Pots de Creme
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 6 larges egg yolks; 473 milliliters heavy cream; 28 grams milk chocolate, finely chopped; 1 teaspoons sea salt, plus more for sprinkling; 237 milliliters sugar; 1 teaspoons vanilla extract; 118 milliliters whole milk

Salted Caramel Pots de Creme might be just the dessert you are searching for. This recipe serves 6. One serving contains 498 calories, 5g of protein, and 36g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 3 hours and 10 minutes. A mixture of egg yolks, sugar, milk chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet.

Instructions

Preheat the oven to 325 degrees F.

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Oven

Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble.

Ingredients you will need

Heavy Cream

Vanilla

Milk

Salt

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Sauce Pan

Remove from the heat and cover to keep warm.

Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes.

Ingredients you will need

Sugar

Water

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Sauce Pan

Frying Pan

Brush any sugar crystals off the side of the pan with a wet pastry brush.

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Sugar

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Pastry Brush

Frying Pan

Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble).

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Cream

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Whisk

Add the chocolate and stir until smooth.

Ingredients you will need

Chocolate

Whisk the egg yolks in a medium bowl.

Ingredients you will need

Egg Yolk

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Whisk

Bowl

Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.

Ingredients you will need

Caramel

Egg Yolk

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Measuring Cup

Sieve

Whisk

Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.

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Water

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Baking Pan

Oven

Ramekin

Aluminum Foil

Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight.

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Water

Wrap