Salted Caramel Pots De Crème

Let's cook it
Difficulty Intermediate
Portions: 10
Total 92 min

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.

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