Salted Caramel Pots De Crème
Carnation

  • Total

    92

  • difficulty

    Intermediate

Salted Caramel Pots De Crème

Not included in the recipe

Utensils

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    can

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    Baking dish

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    Bowl

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    Measuring cup

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    Whisk

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    Oven

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    Sieve

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    Ramekins

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    Glass Measuring Cup

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    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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Carbohydrates 25.8 g
Energy 253.9 kcal
Fats 15 g
Protein 5.2 g
Saturated Fats 7.8 g
Sodium 63.7 mg
Sugars 25.2 g

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