Salted Caramel Pots De Crème
Carnation

  • Total

    92

  • difficulty

    Intermediate

Salted Caramel Pots De Crème

Not included in the recipe

Utensils

  • Imagem do utensílio can

    can

  • Imagem do utensílio Baking dish

    Baking dish

  • Imagem do utensílio Bowl

    Bowl

  • Imagem do utensílio Measuring cup

    Measuring cup

  • Imagem do utensílio Whisk

    Whisk

  • Imagem do utensílio Oven

    Oven

  • Imagem do utensílio Sieve

    Sieve

  • Imagem do utensílio Ramekins

    Ramekins

  • Imagem do utensílio Glass Measuring Cup

    Glass Measuring Cup

  • Imagem do utensílio Refrigerator

    Refrigerator

Ingredients

Portions: 10

  • 1 1/2 cup CARNATION® Full Cream Evaporated Milk
  • 1 1/2 cup NESTLÉ® Cream
  • 1 Cup Granulated Sugar
  • 5 Ounces Water
  • 8 Units Egg Yolk
  • 1 Tablespoon Coarse Sea Salt
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Instructions

  • 1.In a medium heavy sauce pan, heat Evaporated Milk and cream over medium heat until small bubbles form at the edges of the pan.
  • 2.In another medium heavy sauce pan, place sugar and 3 ounces of water. Bring to a boil and then continue cooking until sugar turns a golden brown or amber colour.
  • 3.When caramel is ready, carefully add 2 ounces of water, while whisking vigorously until bubble dissipate.
  • 4.Then pour the caramel mixture into the hot cream mixture and whisk to incorporate thoroughly.
  • 5.In another bowl, whisk egg yolks continuously, while pouring small amounts of the caramel milk mixture until all of the caramel milk mixture is added (you can use a heatproof glass measuring cup to do this).
  • 6.Strain mixture using a fine metal sieve. Then, pour mixture into ramekins and place ramekins into a Baine Marie and bake at 325°F (150°C) for 40 minutes.
  • 7.Remove from oven and let cool, then place in refrigerator to chill thoroughly.
  • 8.Before serving sprinkle a little coarse sea salt onto each custard.

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Carbohydrates25.8 gs
Energy253.9 kcal
Fats15 gs
Protein5.2 gs
Saturated Fats7.8 gs
Sodium63.7 mg
Sugars25.2 gs

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