SALTED CARAMEL POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
- Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
- Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
- Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
- Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
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R Realme
[email protected]I'm definitely going to make these pots de creme again. They were so delicious!
gulmohmmad khan
[email protected]These pots de creme were a bit too runny for my taste, but they still tasted good.
AH ARKO Gemers
[email protected]I'm not a big fan of caramel, but I loved these pots de creme. The custard was smooth and creamy, and the caramel sauce was rich and flavorful without being too sweet.
Alpha Barrie
[email protected]I've made this recipe several times now, and it's always turned out perfectly. It's my go-to dessert for dinner parties.
Zahid Detho
[email protected]These pots de creme are so easy to make, and they're always a crowd-pleaser.
Albert Kumasi
[email protected]I'm not a fan of pots de creme, but I thought this recipe looked interesting so I decided to give it a try. I'm glad I did! These pots de creme were amazing.
Mubarak Mukemil
[email protected]These pots de creme were a bit too sweet for my taste, but they were still very good.
Jeff
[email protected]I love the way the salted caramel sauce complements the richness of the custard. It's a perfect balance of flavors.
Katie McKinnon
[email protected]These pots de creme are the perfect dessert for a special occasion. They're elegant and delicious.
tech Bangla all BD
[email protected]I'm not sure what I did wrong, but my pots de creme turned out curdled. I'm going to try again soon, though, because I'm sure they're delicious when made correctly.
Motin Hossain
[email protected]These pots de creme were a hit at my dinner party! Everyone loved them.
Misty Westrom
[email protected]I had some trouble getting the caramel sauce to thicken, but other than that, this recipe was easy to follow and the pots de creme turned out great!
MUSHABE JACKSON
[email protected]These pots de creme were a bit too rich for my taste, but they were still very good. I think I would reduce the amount of sugar next time.
Daniel Ntim
[email protected]I'm not a huge fan of caramel, but I decided to give this recipe a try anyway. I'm so glad I did! The pots de creme were amazing, and the caramel sauce was the perfect complement. I'll definitely be making this again.
Shahzaib Rehman
[email protected]These pots de creme were so easy to make and they turned out so delicious! I love the combination of the creamy custard and the salted caramel sauce.
Patrick Clemons
[email protected]Followed the recipe exactly and it turned out perfectly! The pots de creme were smooth and creamy, and the caramel sauce was rich and flavorful. My guests loved them!
Free Yaro
[email protected]This salted caramel pots de creme was an absolute delight! The texture was smooth and velvety, and the flavor was rich and decadent. The caramel sauce was the perfect finishing touch, adding a touch of sweetness and saltiness that balanced out the ri