Mmmm...the combo of sweet caramel and a little bit of salt makes this dessert delectable! I typically serve chocolate pots de creme at Christmas (and any other reason I can find), but caramel feels just right in the fall. This dessert has very few ingredients and can be made ahead- which is always helpful when preparing several recipes at once.
Let's also talk about the best way to serve a dish that is admittedly a boring beige color! Edible flowers on top of the pots de creme would be my first choice. I love the variety that is available online- and the blooms instantly add presentation power. If you don't have edible flowers or any time to order them, simply place the ramekins on a platter and surround the dishes with flowers. Nestle them in a blanket of flowers from the grocery store- just snip the blooms close with no stems and arrange. You can then float the flowers in water later for a pretty centerpiece or table decoration for later.
Salted Caramel Pots de Creme
1/2 cup granulated sugar (Sifted(optional))
1/4 cup water
2 cups heavy cream
4 egg yolks (whisked)
Fine Sea Salt for topping
Preheat oven to 325 degrees (F). Prep ramekins by placing in a baking dish with sides. I use a glass Pyrex dish. You will want to have the ramekins ready so that you can pour the mixture into each dish while the mixture is hot.
Take cream out of refrigerator and let become room temperature while you cook the sugar and water (or microwave for 30-40 seconds to take off chill). This will help the cream mix with the sugar water better.
Heat the sugar and water over low heat for about 8-10 minutes. Swirl the mixture often without using a utensil to keep the sugar from crystallizing. When the sugar water begins to turn a light gold, it is almost ready. Keep swirling and cooking until it is a darker gold but not brown. The darker gold color yields more caramel flavor- anything past dark gold will taste scorched. Stay close to it the entire cooking time.
In small increments, slowly pour the cream into the hot caramel and stir constantly. The cream will cause the sugar to clump, but continue stirring over low heat until the sugar dissolves back into the mixture. The mixture will be smooth and creamy. Remove from heat and seat aside.
Next, whisk the egg yolks in a heat-safe bowl and slowly add the caramel cream to the eggs.Keep whisking and go slowly with the yolks so that they do not cook. The eggs will temper if you add them slowly.
Pour the caramel cream mixture into each ramekin. I use a funnel to go from bowl or pot to smaller ramekin.
Pour hot water (not boiling water) into the baking dish around the ramekins, being careful not to get water into the ramekins. The water should reach about 1/2 up the sides of the ramekins.
Bake for 40-45 minutes.
Remove from oven and let set for about 15 minutes.
Cover and chill for about 4 hours or overnight.
Sprinkle with fine sea salt and garnish with an edible flower.
Enjoy!
These sound more complicated on paper than they actually are. I hope you and your family and friends enjoy every rich bite! :)
Cheers,
Lydia xo
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Let's also talk about the best way to serve a dish that is admittedly a boring beige color! Edible flowers on top of the pots de creme would be my first choice. I love the variety that is available online- and the blooms instantly add presentation power. If you don't have edible flowers or any time to order them, simply place the ramekins on a platter and surround the dishes with flowers. Nestle them in a blanket of flowers from the grocery store- just snip the blooms close with no stems and arrange. You can then float the flowers in water later for a pretty centerpiece or table decoration for later.
Cheers,
Lydia xo