Salted Caramel Pot de Crème
Author: 
 
Ingredients
  • ¼ cup water
  • 1 cup sugar
  • 1 ¼ cup skim milk
  • 1 ¼ cup cream
  • 8 egg yolks
  • Kosher salt
Instructions
  1. Combine the sugar and water in a heavy bottomed sauce pan over medium-high heat. Keep a close eye on the mixture, stirring frequently to prevent the sugar from burning. Cook till the sugar turns golden brown or a deep amber color. The mixture will get bubbly when this happens so be careful not to burn yourself.
  2. Meanwhile, in a separate sauce pan combine the milk and cream and bring it to a gentle simmer. When the sugar caramelizes take off the heat. Gently and gradually add the cream mixture to the caramelized sugar. Do only a little at a time as the caramel will bubble furiously and you don’t want it to boil over. Once the cream mixture is completely poured into the caramel and the bubbling has decreased move the sauce pan back on the heat and continue to stir until the caramel is completely dissolved and thoroughly incorporated. This will take about 5 minutes. Set aside to cool for 10 minutes.
  3. Preheat the oven to 325 degrees.
  4. In a separate bowl whisk together the egg yolks. Temper the eggs by adding the cooled caramel mixture gradually. I used a soup ladle to help with this step. Be sure to continuously whisk the eggs as you add the warm caramel mixture or you might end up with scrambled eggs. Once the entire caramel mix has been incorporated into the eggs, strain the mixture into a 4 cup glass measuring cup.
  5. Divide the caramel custard among eight 6 oz ramekins equally. Place the ramekins in a roasting pan lined with a dish towel then pour boiling water into the roasting pan. Be careful not to get any boiling water in your ramekins. The water should reach about one inch up the sides of the roasting pan. Place the roasting pan in the preheated oven and bake for approximately 40 minutes or until the custards are set and their centers are jiggly.
  6. Set the roasting pan on a cooling rack. When the ramekins are cool enough to touch, sprinkle with kosher salt and place in the refrigerator to chill for several hours or overnight. Enjoy!
Recipe by janie-jean at http://janie-jean.com/2015/01/19/salted-caramel-pot-de-creme/