Salted Caramel Pots de Crème

Name: Salted Caramel Pots de Crème
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Global
Ingredients: 6 larges egg yolks; 414 milliliters heavy cream; 1 teaspoons kosher salt; 177 milliliters packed light brown sugar; 8 servings Flake sea salt, such as Maldon, for garnish; 4 Tbsps (1/2 stick) unsalted butter; 1 vanilla bean, split lengthwise; 177 milliliters whole milk

Salted Caramel Pots de Crème is a gluten free and vegetarian side dish. This recipe serves 8. One serving contains 366 calories, 4g of protein, and 29g of fat. A mixture of egg yolks, flake sea salt, brown sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 10 minutes.

Instructions

Position a rack in the center of the oven and preheat the oven to 325°F.

Equipment you will use

Oven

Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.

Ingredients you will need

Custard

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Baking Pan

Ramekin

In a large heavy saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

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Sauce Pan

Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.

Ingredients you will need

Brown Sugar

Kosher Salt

Caramel

Vanilla

Butter

Seeds

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Knife

Whisk

Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added.

Ingredients you will need

Cream

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Whisk

Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil.

Ingredients you will need

Sugar

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Whisk

Remove the pan from the heat and whisk in the milk.

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Milk

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Whisk

Frying Pan

In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout.

Ingredients you will need

Egg Yolk

Caramel

Custard

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Measuring Cup

Sieve

Whisk

Bowl

Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered.

Ingredients you will need

Custard

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Aluminum Foil

Frying Pan

Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil.

Ingredients you will need

Water

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Aluminum Foil

Oven

Frying Pan

Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)

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Oven

Frying Pan

Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.

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Wrap

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Plastic Wrap

Wire Rack

Frying Pan

Sprinkle a pinch of sea salt over each pot de crème and serve chilled.

Ingredients you will need

Sea Salt

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Pot

The pots de crème can be refrigerated for up to 2 days.

Finishing Salts

Chefs use different salts for different purposes. "Finishing salts" are not for cooking; rather, they're intended to flavor and add a bit of texture to your food as you're serving it. I am partial to Maldon salt, harvested from the sea near Essex, Britain. It has a pristine white color and very crunchy flakes.

Ingredients you will need

Salt