Salted Caramel Pots de Creme
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Total: 104minPreparation: 104min
- Portions: 10
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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In a medium heavy sauce pan, heat Evaporated Milk and cream over medium heat until small bubbles form at the edges of the pan
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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.
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When caramel is ready, carefully add 2 ounces of water, while whisking vigorously until bubble dissipate.
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Then pour the caramel mixture into the hot cream mixture and whisk to incorporate thoroughly
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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.
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Strain mixture using a fine metal sieve.
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Then pour mixture into ramekins and place ramekins into a Baine Marie and bake at 325°F (150°C) for 40 minutes.
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Remove from oven and let cool, then place in refrigerator to chill thoroughly.
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Before serving sprinkle a little coarse sea salt onto each custard
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