Salted Caramel Pots de Crème are a decadent dessert that combines the rich, deep flavors of caramel with a silky, smooth custard. This elegant treat is the perfect balance of sweet and salty, with a luscious texture that seems to melt in your mouth. Each pot is a delightful symphony of creamy custard topped with a sprinkle of flaky sea salt, which enhances the sweetness of the caramel. Ideal for a sophisticated dinner party or a luxurious treat after a meal, these Salted Caramel Pots de Crème are surprisingly simple to make but are sure to impress with their complex flavors and stunning presentation.
Ingredients:
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 2 1/2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon sea salt, plus extra for garnish
- 6 large egg yolks
Directions:
- Prepare the caramel:
- In a medium saucepan, combine sugar and water. Heat over medium-high heat, swirling the pan occasionally (do not stir), until the sugar dissolves and turns a deep amber color, about 10-12 minutes.
- Add butter and cream:
- Carefully add the butter to the caramel, whisking until it is completely melted. Gradually whisk in the heavy cream (the mixture will bubble vigorously) and cook for about 1 minute until the mixture is smooth. Remove from heat and stir in vanilla extract and sea salt.
- Temper the egg yolks:
- In a separate bowl, whisk the egg yolks. Slowly pour about one cup of the hot caramel mixture into the yolks, whisking constantly to temper the eggs. Then, slowly whisk the tempered yolks back into the saucepan with the remaining caramel mixture.
- Strain and pour:
- Strain the mixture through a fine sieve into a large measuring cup or a bowl with a pouring spout to remove any bits of cooked egg.
- Bake the custards:
- Preheat your oven to 325°F (163°C). Place six ramekins in a deep baking dish. Carefully pour the custard mixture into the ramekins, filling them nearly to the top.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath. Bake for 40 to 45 minutes, or until the edges are set but the centers are still slightly wobbly.
- Cool and chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to allow the pots de crème to set.
- Serve:
- Before serving, sprinkle a small amount of flaky sea salt over each pot de crème. Optionally, you can also add a dollop of whipped cream or a drizzle of extra caramel sauce.
Salted Caramel Pots de Crème are not just a dessert but an experience, offering a perfect blend of flavors that are both comforting and luxurious. Whether served as a special treat or as part of a festive occasion, these pots de crème are sure to delight any palate.
