Get ready to enjoy a luscious French dessert, Pots de Crème. This variant of the classic recipe brings a twist of delightful salted caramel flavor. Indulge in its creamy texture and the perfect balance of saltiness and sweetness.
This recipe calls for Maldon sea salt, which is a high-quality, flaky sea salt from England. It's known for its pyramid-shaped crystals and delicate texture. If it's not available in your pantry, it can be easily found in the spice aisle of most supermarkets or gourmet food stores.
Salted Caramel Pots de Crème Ingredients
Granulated sugar: It will be caramelized to give the cream its distinctive sweet, toasty flavor.
Water: Used to dissolve the sugar for caramelization.
Sea salt: Used to enhance the sweetness of the caramel.
Heavy cream: Provides the rich, creamy base of the dessert.
Whole milk: Used to lighten the heavy cream slightly, without taking away from the richness.
Egg yolks: They give the custard its velvety, smooth texture.
Vanilla extract: Adds a subtle depth of flavor.
Maldon sea salt: Sprinkled over the top for a surprising crunch and additional layer of saltiness.
One reader, Diena Berkowitz says:
This salted caramel pots de crème recipe is a game-changer! The creamy texture and the perfect balance of sweetness and saltiness make it an absolute delight. The recipe is easy to follow, and the end result is a decadent dessert that will impress anyone. Highly recommended!
Mastering the Art of Pots de Crème: Essential Techniques
How to make caramel: This involves heating sugar and water until it turns into an amber color, then adding heavy cream and milk while constantly whisking.
How to bake the pots de crème: After pouring the custard mixture into the cups, place them in a roasting pan with hot water and bake until the edges are set but the center still jiggles slightly when shaken.
How to chill the pots de crème: After cooling the pots de crème on a wire rack, they should be placed in the refrigerator to chill for at least 4 hours.
How to serve the pots de crème: Once chilled, the pots de crème can be sprinkled with Maldon sea salt and served.
How To Make Salted Caramel Pots de Crème
Indulge yourself with a creamy Pots de Creme for dinner tonight! This smooth custard is made with caramel and flaky sea salt for a flavor-balanced sweet.
Serves:
Ingredients
- 1¼cupsgranulated sugar
- ⅓cupwater
- ¼tspfine sea salt
- 1½cupsheavy cream
- ½cupwhole milk
- 6egg yolkslarge
- ½tspvanilla extract
- Maldon sea saltor fleur de sel, for topping
Instructions
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Preheat oven to 325 degrees F.
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Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, then set aside.
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In a medium heavy bottomed saucepan combine sugar, water and ¼ tsp salt.
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Whisk over medium-low heat stirring constantly until sugar has dissolved.
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Increase heat to medium-high heat and bring to a boil.
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Allow to boil without stirring.
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Using a pastry brush dipped in water as needed to brush down sugar crystals on sides of pan, until mixture turns an amber color, about 8 to 10 minutes.
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Once it reaches an amber color, carefully pour in heavy cream and milk and whisk immediately.
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Return to heat and cook, constantly whisking, about 2 minutes longer or until sugar has dissolved.
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Remove from heat, then stir in the vanilla.
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Let cool for several minutes.
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In a large bowl, stir egg yolks just to blend.
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Slowly pour cream mixture, while whisking, into the egg yolks.
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Pour mixture through a fine-mesh sieve into a 4-cup glass liquid measuring cup with a pouring spout.
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Divide mixture evenly among cups in roasting pan.
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Pour enough hot water into roasting pan around cups to come halfway up the sides of the cups.
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Carefully place on oven rack in center of oven.
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Bake until custard edges are set but center still jiggles slightly when shaken, about 40 minutes.
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Transfer cups to a wire rack, then cool for 30 minutes.
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Place the cooled cups in the refrigerator, then chill 4 hours.
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Once chilled, sprinkle with Maldon sea salt, serve, and enjoy!
Nutrition
- Calories: 362.83kcal
- Fat: 22.50g
- Saturated Fat: 13.17g
- Monounsaturated Fat: 6.95g
- Polyunsaturated Fat: 1.22g
- Carbohydrates: 38.42g
- Sugar: 38.05g
- Protein: 3.43g
- Cholesterol: 196.85mg
- Sodium: 295.97mg
- Calcium: 68.63mg
- Potassium: 75.05mg
- Iron: 0.36mg
- Vitamin A: 261.61µg
- Vitamin C: 0.31mg
Elevate Your Pots de Crème Game with This Simple Technique
When making the caramel, it's crucial to keep a close eye on the sugar mixture as it boils. The color change from clear to amber can happen quickly, and if it's not caught in time, the sugar can burn and create a bitter taste. Using a heavy-bottomed saucepan can help distribute heat evenly and prevent hot spots that can cause the sugar to burn. Also, remember to add the cream and milk carefully to the hot sugar mixture as it can bubble up violently.
Time-Saving Hacks for Preparing This Indulgent Treat
Prep ahead: Make the caramel pots de crème a day in advance to allow ample time for chilling and setting.
Double batch: Consider making a double batch of the caramel pots de crème to have extra servings on hand for later enjoyment.
Use a blender: Instead of whisking the cream mixture by hand, use a blender for a quicker and smoother emulsification.
Organize ingredients: Before starting the recipe, gather and organize all the ingredients and equipment needed to streamline the cooking process.
Bain-marie setup: Set up the water bath (bain-marie) and preheat the oven while preparing the caramel pots de crème mixture to save time.
Substitute Ingredients For Salted Caramel Pots de Crème Recipe
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural alternative to granulated sugar, providing a slightly caramel-like flavor and a lower glycemic index.
fine sea salt - Substitute with Himalayan pink salt: Himalayan pink salt can be used as a substitute for fine sea salt, providing a similar level of saltiness and a hint of mineral flavor.
heavy cream - Substitute with coconut cream: Coconut cream can be used as a dairy-free alternative to heavy cream, providing a rich and creamy texture with a hint of coconut flavor.
whole milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative to whole milk, providing a slightly nutty flavor and a creamy consistency.
egg yolks - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of egg yolks, providing a similar texture and consistency to the custard.
maldon sea salt - Substitute with fleur de sel: Fleur de sel can be used as a substitute for Maldon sea salt, providing a delicate and slightly briny flavor to enhance the salted caramel pots de crème.
Elevate Your Dessert Game with These Presentation Ideas
Elevate the plating: When presenting the salted caramel pots de crème, focus on creating an elegant and refined plating. Use delicate edible flowers or gold leaf to add a touch of sophistication to the presentation.
Incorporate texture: Introduce contrasting textures to the dish by adding a crunchy element such as caramelized nuts or honeycomb brittle. This will provide a delightful textural experience for the palate.
Utilize complementary garnishes: Enhance the visual appeal of the dessert by incorporating complementary garnishes such as a light dusting of cocoa powder or a drizzle of caramel sauce on the plate.
Emphasize precision: Pay attention to the precision of each component placement on the plate. Ensure that the pots de crème are centered, and the garnishes are meticulously arranged to create a visually stunning presentation.
Consider the vessel: Select elegant and refined serving vessels that complement the luxurious nature of the dessert. Opt for crystal glassware or fine china to elevate the overall presentation.
Focus on balance: Strive for a balanced presentation by incorporating elements of varying heights and colors, creating a visually appealing and harmonious composition on the plate.
Highlight the caramel: Showcase the star ingredient by drizzling a delicate caramel design on the plate using a caramel squeeze bottle. This will draw attention to the rich and indulgent flavor of the salted caramel pots de crème.
Essential Tools for Crafting the Perfect Pots de Crème
- Saucepan: A saucepan is a deep cooking pan with a long handle and a lid, used for boiling, stewing, or making sauces.
- Whisk: A whisk is a kitchen utensil used for whipping and mixing ingredients such as eggs, sauces, and batters.
- Pastry brush: A pastry brush is a cooking utensil used to spread oil, butter, or glaze on food items such as pastries, bread, or meats.
- Fine-mesh sieve: A fine-mesh sieve is a kitchen tool used to strain and sift dry ingredients or to remove any impurities from liquids.
- Oven-proof jars, ramekins, or custard cups: These are small heat-resistant containers used for baking and serving individual portions of desserts like pots de crème.
- Roasting pan: A roasting pan is a large, deep pan used for roasting meats and vegetables in the oven.
- 4-cup glass liquid measuring cup with a pouring spout: This is a glass measuring cup with a spout used for accurately measuring and pouring liquid ingredients.
- Wire rack: A wire rack is a metal grid used for cooling baked goods or draining fried foods.
Preserving Perfection: Storing and Freezing Your Salted Caramel Creation
- Once the salted caramel pots de crème have cooled to room temperature, cover each ramekin tightly with plastic wrap or aluminum foil to prevent any air from getting in and forming a skin on the surface of the custard.
- Place the covered ramekins in the refrigerator for at least 4 hours or overnight to allow the custard to set properly and develop its rich, creamy texture.
- The pots de crème can be stored in the refrigerator for up to 3-4 days, ensuring that they remain covered to maintain their freshness and prevent any odors from seeping in.
- If you wish to freeze the salted caramel pots de crème, follow these steps:
- Allow the custards to cool completely to room temperature.
- Wrap each ramekin tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
- Place the wrapped ramekins in a freezer-safe container or zip-lock bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents for easy reference.
- The pots de crème can be frozen for up to 1 month.
- To thaw the frozen custards, transfer them from the freezer to the refrigerator and allow them to defrost overnight.
- Once thawed, remove the plastic wrap and aluminum foil, and let the pots de crème sit at room temperature for about 15-20 minutes before serving to enhance their flavor and texture.
- Note: Refrain from freezing the salted caramel pots de crème with the Maldon sea salt topping, as it may lose its crunchy texture during the freezing and thawing process. Instead, sprinkle the salt on top just before serving for the best results.
Reviving Leftover Pots de Crème: Reheating Tips
To reheat your leftover salted caramel pots de crème, start by removing them from the refrigerator and letting them sit at room temperature for about 15-20 minutes. This will help to take the chill off and allow for more even reheating.
Preheat your oven to 325°F (165°C). Place the pots de crème in a shallow baking dish and fill the dish with hot water until it reaches about halfway up the sides of the ramekins.
Carefully transfer the baking dish to the preheated oven and reheat the pots de crème for 10-15 minutes, or until they are warmed through. Keep a close eye on them to ensure they don't overheat, as this can cause the custard to curdle or become grainy.
Alternatively, you can reheat individual servings in the microwave. Place a single pot de crème on a microwave-safe plate and heat it in 15-second intervals, stirring gently between each interval, until it reaches your desired temperature. Be careful not to overheat, as the microwave can cause uneven heating and potentially ruin the delicate texture of the custard.
If you find that the surface of the pots de crème has lost its glossy sheen after reheating, you can use a culinary torch to gently caramelize the top and restore its appearance. Hold the torch about 4 inches away from the surface and move it in a circular motion until the sugar begins to bubble and brown slightly.
Once reheated, let the pots de crème cool for a few minutes before serving. If desired, sprinkle a pinch of Maldon sea salt on top to enhance the flavor and provide a delightful contrast to the sweet, creamy custard.
Surprising Trivia About Pots de Crème You Never Knew
The pots de crème is a classic French dessert that originated in the 17th century. It was traditionally served in small porcelain pots, which is where it gets its name. The dessert was a favorite among the French aristocracy and has since become a popular dessert worldwide.
Budget-Friendly Bliss: Is Making Pots de Crème at Home Cost-Effective?
This salted caramel pots de crème recipe is moderately cost-effective for a household. The use of simple ingredients like sugar, cream, and egg yolks keeps the cost reasonable. However, the need for heavy cream and whole milk might slightly increase the overall cost. The indulgent nature of this dessert makes it a treat for special occasions, earning it a solid 8/10 rating. The approximate cost for a household of four people is around $15-$20, making it a reasonable option for a delightful homemade dessert.
Is This Decadent Dessert Healthy or Unhealthy?
The salted caramel pots de crème recipe, while undeniably delicious, is not the healthiest dessert option. Here's why:
- High in sugar: With 1¼ cups of granulated sugar, this recipe contains a significant amount of added sugar, which can contribute to various health issues when consumed in excess.
- Rich in saturated fat: The heavy cream and whole milk provide a creamy texture but also add saturated fat to the dish, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
- Calorie-dense: The combination of sugar, heavy cream, and egg yolks makes this dessert high in calories, which may not be suitable for those watching their calorie intake.
However, the recipe does use some wholesome ingredients like whole milk and eggs, which provide essential nutrients like calcium, protein, and vitamins.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar by using a sugar substitute or cutting back on the quantity of granulated sugar used
- Replace some of the heavy cream with low-fat milk or a plant-based alternative like coconut milk to lower the saturated fat content
- Use smaller serving sizes to control portion sizes and reduce overall calorie intake
- Incorporate more nutritious toppings like fresh berries or a sprinkle of nuts to add fiber, vitamins, and healthy fats
- Enjoy this dessert in moderation as an occasional treat rather than a regular indulgence
Editor's Take: Why This Salted Caramel Dessert is a Must-Try
The salted caramel pots de crème recipe is a delightful blend of rich flavors and creamy texture. The careful caramelization of sugar creates a deep, complex sweetness, complemented by the subtle hint of sea salt. The custard is velvety smooth, with a perfect balance of richness from the heavy cream and the delicate flavor of vanilla. The finishing touch of Maldon sea salt adds a satisfying crunch and a burst of salty goodness. This dessert is a true indulgence, perfect for impressing guests or treating yourself to a luxurious sweet treat.
Why trust this Salted Caramel Pots de Crème Recipe:
This recipe for salted caramel pots de crème is a decadent and indulgent dessert that will surely impress your guests. The combination of caramel and sea salt creates a perfect balance of sweet and savory flavors. The careful instructions ensure that the custard turns out creamy and smooth, while the addition of vanilla extract adds a delightful aroma. Trust in the expertise of this culinary genius to deliver a dessert that will elevate any dining experience. With the use of high-quality ingredients such as heavy cream and egg yolks, this recipe promises a luxurious and satisfying treat.
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