Salted Caramel Pots de Creme

By khojnicki

Ingredients

• 1 1/4 cups sugar
• 1/4 cup water
• 1/4 tsp salt
• 1 1/2 cups whipping cream
• 1/2 cup whole milk
• 6 egg yolks
• 1 tsp sea salt

Details

Preparation time 35mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 325 degrees F. Place eight 4-oz. pots de creme pots, ramekins or 6 oz. custard cups in a large roasting pan. Set aside.

In a medium saucepan, combine the sugar, water and 1/4 tsp salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipping in water, brush down any crystals on the sides. Bring mixture to a boil until mixture turns an amber color.

Whisking constantly, carefully add whipping cream and milk to sugar mixture on a slow stream. Mixture will harden. Return to heat. Cook and whisk about 2 mins more or until sugar is dissolved.

In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine mesh sieve into a 4 cup glass with pouring spout. Divide among ramekins.

Add enough hot water to the roasting pan to come halfway up the sides of the ramekins. Bake about 40 mins in the center of the oven until the custard is set. Transfer to wire racks to cool, 30 mins. Cover and chill 4 hours.

Before serving, sprinkle custards with sea salt.