CARAMEL POTS DE CREME
Steps:
- In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.
- When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.
- In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.
- Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate.
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Stacy Binau
[email protected]This recipe is a keeper! I will definitely be making these pots de crème again and again.
Four The Quarter The Creator Brother
[email protected]I served these pots de crème with fresh berries and a dollop of whipped cream. They were a hit with my guests!
Khalid Jan
[email protected]These pots de crème are the perfect make-ahead dessert. I made them the night before and they were even better the next day.
Mohammad Asghar
[email protected]I'm not a huge fan of caramel, but I thought I would give this recipe a try. I'm glad I did! The pots de crème were amazing.
Mary Caroline Kagio
[email protected]I followed the recipe exactly, but my pots de crème didn't set. I'm not sure what went wrong.
Jeren Ostrowski
[email protected]I'm not sure what I did wrong, but my pots de crème turned out grainy. I think I might have overcooked the custard.
Hussain Zahoor
[email protected]I had some trouble getting the caramel sauce to the right consistency. It kept crystallizing on me.
Ehab Abdelmeguid
[email protected]This recipe was a bit more time-consuming than I expected, but it was worth it in the end. The pots de crème were delicious!
Samantha Gonzalez
[email protected]Overall, this is a great recipe for caramel pots de crème. I would definitely make it again.
armstrong thobejane
[email protected]The only thing I would change about this recipe is to use a little less sugar in the caramel sauce. It was a bit too sweet for my taste.
Riaz Shah
[email protected]I would definitely recommend this recipe to anyone who loves caramel and custard.
Dre
[email protected]These pots de crème were the perfect dessert for a special occasion.
Sharkas Tito
[email protected]I loved the way the caramel sauce drizzled down the sides of the pots de crème.
oogleshlarg
[email protected]The pots de crème were delicious! The custard was smooth and creamy, and the caramel sauce was rich and flavorful.
Blue Beast3
[email protected]This recipe was easy to follow and the results were amazing. I will definitely be making this again!
SM TALHA
[email protected]I'm not usually a fan of custard desserts, but this one changed my mind. The caramel sauce was the perfect complement to the creamy custard.
Rajkumar Ganesh
[email protected]This caramel pots de crème recipe is a winner! The custard was smooth and creamy, and the caramel sauce was rich and flavorful. I loved the contrast between the two textures.