CARAMEL POTS DE CRèME
Steps:
- Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.
- Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)
- Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip. Pipe 1 rosette in center of each custard. Serve chilled.
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Ajana
[email protected]This recipe is a keeper! I've made it several times and it's always a success.
Nayeem AlomOP
[email protected]Not bad, but I've had better.
Rameez Shapater
[email protected]This is my new favorite dessert! It's so easy to make and it's always a hit with my friends and family.
Dead paperbags
[email protected]I thought this was just okay. The caramel sauce was a bit too runny for my taste.
Ramkumargupta Gupta
[email protected]I'm a beginner baker and this recipe was easy to follow. The pots de crème came out great! I will definitely be making this again.
vidyadini Gunathilaka
[email protected]I followed the recipe exactly and my pots de crème turned out perfectly. They were so delicious and I would definitely make them again.
Nothando phiri
[email protected]This was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, it was a very good dessert.
Unboxing Mobile
[email protected]I'm not a huge fan of caramel, but I thought I'd give this recipe a try. I was pleasantly surprised! The caramel sauce was not too sweet and the pots de crème was very creamy. I would definitely make this again.
FF FREE DIMON
[email protected]I made this for a dinner party and it was a hit! Everyone loved it. The caramel sauce was especially popular.
Irfan Bukhari
[email protected]This caramel pots de crème was a delight! The texture was smooth and creamy, and the caramel sauce was rich and flavorful. It was easy to make and didn't take too long. I would definitely recommend this recipe to anyone who loves caramel desserts.