Name: Salted Caramel Pots De Crème
Prep time: 3 s
Cook time: 58 s
Total time: 92 s
Yield: 10
Cuisine: France,Local
Ingredients: 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

Difficulty Intermediate

Portions: 10

Total 92 min

Utensils

can

Measuring cup

Whisk

Bowl

Glass Measuring Cup

Whisk

Ramekins

Oven

Baking dish

Sieve

Refrigerator

Ingredients

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

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.

INFORMACIÓN NUTRICIONAL
253.9 kcal = 1,063kj /per portion

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

Salted Caramel Pots De Crème

Utensils

can