Sorry, you need to enable JavaScript to visit this website.

Salted Caramel Pots de Creme

0
0
people
already cooked this dish.
Close
  • Total: 104min
    Preparation: 104min
  • Portions: 10.00
  • Difficulty: Intermediate

Ingredients

  • 1 ½ cups CARNATION Full Cream Evaporated Milk
  • 1 ½ cups NESTLÉ Cream
  • 1 cup Granulated sugar
  • 5 ozs Water
  • 8 Egg yolks
  • 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.

    6. Strain mixture using a fine metal sieve.

    7. Then pour mixture into ramekins and place ramekins into a Baine Marie and bake at 325°F (150°C) for 40 minutes.

    8. Remove from oven and let cool, then place in refrigerator to chill thoroughly.

    9. Before serving sprinkle a little coarse sea salt onto each custard

Mark as cooked

We know that every moment with your family should be special. Tell us, what did you think of this recipe?

Homemade Meal Magic

Inspiration and new ideas just for you

Enjoy

Click here to register