Salted Caramel Pots De Crème
Salted Caramel Pots De Crème is a dessert that marries the rich, complex flavors of caramel with a hint of sea salt, all encased in a silky custard. This dessert is a modern take on the classic French "pots de crème," a type of custard that dates back to the 17th century, traditionally served in small pot-shaped cups. The addition of salted caramel reflects contemporary culinary trends, infusing traditional recipes with new, bold flavors. Designed to serve six, this dessert is perfect for intimate gatherings, offering a luxurious end to a meal. The main ingredients include sugar, heavy cream, whole milk, egg yolks, vanilla extract, and kosher salt, with a sprinkling of fleur de sel to finish. The cooking method involves creating a caramel, blending it with cream and milk, then combining with egg yolks to form the custard base, which is gently baked until just set. The taste of Salted Caramel Pots De Crème is a divine balance of sweet and salty, with the creamy texture of the custard providing a perfect canvas for the deep, caramelized flavors, finished with a crunch of sea salt that accentuates the richness of the dessert.
- ¾ cups Sugar
- 1½ cup Heavy cream
- ½ cups Whole milk
- 6 Large egg yolks
- ¼ teaspoons Vanilla extract
- ⅛ teaspoons Kosher salt
- Fleur de sel
- Warming Up:
By heating your oven to a 325°F (165°C). Settle six pots de crème cups or ramekins into a open roasting pan. Position a fine-mesh sieve above a large glass measuring cup. Meanwhile, let a kettle of water bubble up to a boil, preparing for your desserts.
- Caramel Creation:
In a saucepan, mix the sugar with ¼ cup (2 fl oz/60 ml) water over low heat until the sugar dissolves. Increase the heat to medium-high and boil the mixture without stirring for about 6 minutes, or until it acquires a deep amber color. During this time, you should periodically swirl the mixture in the pan and wipe down the pan's sides with a damp pastry brush. After reducing the heat to medium and gradually whisking in the cream and milk (the mixture will bubble briskly), stir with a wooden spoon until all of the caramel particles have dissolved. Take off the heat source.
- Egg Yolk Enchantment:
With a whisk, beat the egg yolks. Present the caramel sauce to the yolks, whisking to avoid curdling. Spin in the vanilla extract and a whisper of kosher salt. Straining this golden mixture through the sieve, filling each one.
- Baking Bliss:
Pour hot water into the roasting pan, letting it reach sides of the cups. Seal the pan with foil, then bake about 35 minutes. Once done, lift the cups and let them cool on a wire rack.
- Final Flourish:
After a chill in the refrigerator, reveal each pot de crème, crowning them with a sprinkle of fleur de sel.
