Salted Caramel Pot de Crème
Is it too late to wish you a Happy New Year?! Because if there was some infamous book on New Year greeting etiquette I believe as long as it is before February 1st then the New Year is still happy and fresh!
And how fresh the year is…ripe with resolutions and new goals we are determined to follow through with, like…
Weight loss- “I’ll revisit this once the holidays are over!” (Real talk- oh so when do your holidays end…March?)
Organization- “I’ll definitely wear this 5 year old blazer this year. I may have bought it pre baby weight but this is the year I’ll fit into it” (Real talk- you won’t…purge it!)
Exercise daily- (my personal favorite) “This week has been so busy and today is Wednesday…I’ll just coast through the rest of the week and start my exercise regime Monday” (Real talk- she said each Wednesday afterward)
While I work to get my resolutions on track there is one I can’t wait to share with you…delicious food!
This may combat my efforts to lose weight but I just can’t help myself…I LOVE FOOD…and I want it now!
Take these Salted Caramel Pot De Crème’s from my main man Clinton Kelly! I think his book title says it best…they are FREAKIN’ FABULOUS!
Let’s make some…
The beauty of this recipe is its simplicity…I can almost guarantee you have all of the ingredients you need in your pantry right now…water, sugar, skim milk, cream, egg yolks and salt! Behold the decadence!
In a medium sauce pan combine the milk and cream and bring to a gentle simmer. Meanwhile, water and sugar are combined in a separate heavy bottom pan over medium-high heat. Cook the mixture, stirring occasionally until the sugar caramelizes turning a deep amber color. Congratulations…you’ve just made caramel!
Take the caramel off the heat and gradually pour the heated milk mixture into the caramel. The caramel will bubble vigorously and if you act impatiently (ahem…like I did) the caramel will bubble over the edge creating a sticky mess…not to mention an extra chore on your to do list-must clean stove top burners.
Once all of the milk mixture is combined with the caramel put it back on the heat stirring continuously so that the caramel will dissolve completely. Set aside to cool for about 10 minutes.
While oven is preheating whisk the egg yolks together. Now let’s temper the eggs! Gradually stir the caramel mixture into the egg yolks….this will take more patience or else you’ll be eating caramel flavored scrambled eggs…no Bueno! Once the entire caramel mixture has been incorporated into the eggs strain the mixture into a 4 cup glass measuring cup…or bowl with a lip
Pour the mixture into eight 6oz ramekins then place the ramekins in a roasting pan lined with a dish towel. Fill the roasting pan with boiling water reaching about an inch up the sides of the roasting pan. Cook the Pot de Crème until edges are set and the center is jiggly. Allow to cool on a rack, sprinkle with salt and place in the fridge to chill for several hours to overnight.
Rich, salty, sweet and just plain delightful…these Pot de Crème’s are once again…FREAKIN’ FABULOUS! Plus they are budget friendly…better add that to my list of resolutions…FINANCIAL DOMINATION!
What are your resolutions this year? Let me know in the comments below…PS- I am hoping that making this decadent dessert is one of them (wink!)
- ¼ cup water
- 1 cup sugar
- 1 ¼ cup skim milk
- 1 ¼ cup cream
- 8 egg yolks
- Kosher salt
- 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.
- 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.
- Preheat the oven to 325 degrees.
- 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.
- 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.
- 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!