CARAMEL POTS DE CRèME
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Center a rack in oven, and heat to 300 degrees. Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. Combine cream and milk, and warm them in a microwave oven or on the stove top.
- Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. As soon as sugar melts and starts to caramelize, stir. When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. Continue with remaining sugar. When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
- Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. Still whisking, stir in caramel liquid. Skim off foam, and fill custard cups. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap or foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. Cool custards in refrigerator; serve at room temperature.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 27 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams
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Ajai ayomide01
[email protected]I'm not a huge fan of caramel, but I really enjoyed this recipe. The caramel sauce is not too sweet, and it pairs perfectly with the custard.
A.J pHOTOPEDIa
[email protected]This is a great recipe for a quick and easy dessert. I love that I can make it ahead of time.
Ana Vega
[email protected]I made this for a dinner party last night, and everyone raved about it. It's definitely a keeper!
Dharma Dhoj Khadka
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dessert.
Sahara Zane
[email protected]I love the combination of the rich caramel sauce and the creamy custard. It's a perfect dessert for any occasion.
Maria Magana
[email protected]This is a great recipe for a special occasion dessert. It's easy to make, and it always impresses my guests.
Rabbe Aminur
[email protected]I'm not a big fan of custard, but I really enjoyed this recipe. The caramel sauce is amazing, and it really elevates the dish.
Jay Hamilton
[email protected]I made this for my family, and they all loved it. It's a great recipe for a quick and easy dessert.
Imran Sardar
[email protected]This recipe is a bit fiddly, but it's worth the effort. The end result is a truly delicious dessert.
Gurpal Bachu
[email protected]I've tried several pots de crème recipes, and this one is by far the best. The custard is so smooth and creamy, and the caramel sauce is divine.
Vb Vvb
[email protected]This is a great recipe for a special occasion dessert. It's easy to make, and it always impresses my guests.
Just some guy with a camera
[email protected]I'm not a huge fan of caramel, but I really enjoyed this recipe. The caramel sauce is not too sweet, and it pairs perfectly with the custard.
Sardaribrar 786
[email protected]I love the combination of the rich caramel sauce and the creamy custard. It's a perfect dessert for any occasion.
Sujan Thapa
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a truly special dessert.
Anwar Anu
[email protected]I made this for a dinner party last night, and everyone raved about it. It's definitely a keeper!
Md Hasan mirza
[email protected]This is the best pots de crème recipe I've ever tried. The caramel sauce is so flavorful, and the custard is perfectly smooth and creamy.
Koralina Drzwi
[email protected]I've made this recipe several times, and it's always a hit. It's so easy to make, and the results are always impressive.
Mohamed salim Said
[email protected]This caramel pots de crème is simply divine! The texture is smooth and creamy, and the caramel flavor is rich and decadent. I followed the recipe exactly, and it turned out perfectly.