Salted Caramel Pots De Creme Recipe

Introduction

Salted caramel pots de crème offer a rich and silky dessert that’s perfect for any occasion. This indulgent custard combines creamy caramel with a touch of sea salt for a delightful balance of sweet and savory flavors.

Ingredients

• 2 cups thickened (or heavy) cream (500ml)
• 4 egg yolks, from large eggs
• ½ cup caster (superfine) sugar (100g / 3½oz)
• ¼ cup water (60ml)
• ½ teaspoon salt (optional)
• Flaked sea salt for topping

Instructions

1. Step 1: Preheat the oven to 160°C (140°C fan forced) / 320°F. Place 4 ramekins in a flat-bottomed, high-sided baking tray.
2. Step 2: Warm the cream in the microwave for 30 seconds and set aside so it is not cold.
3. Step 3: Combine the sugar and water in a heavy-based stainless steel saucepan over low heat. Heat gently, swirling occasionally until all the sugar dissolves and the mixture turns amber in color.
4. Step 4: Carefully pour in the warm cream without splashing, and stir continuously over low heat until the caramel melts into a smooth cream. Remove from heat.
5. Step 5: In a medium bowl, whisk the egg yolks until very pale.
6. Step 6: Slowly pour the hot caramel cream into the egg yolks while gently whisking to prevent curdling.
7. Step 7: Add the salt and stir to combine.
8. Step 8: Strain the mixture into a pouring jug, then evenly distribute into the ramekins.
9. Step 9: Pour hot water into the baking tray around the ramekins until halfway up their sides.
10. Step 10: Bake for 45 minutes, or until the centers are just set.
11. Step 11: Carefully remove ramekins from the water bath and cool for 15 minutes. Cover with plastic wrap and refrigerate for 3–4 hours to chill.

Tips & Variations

• Use a heavy-based saucepan to prevent the sugar from burning while making caramel.
• For extra depth, try adding a splash of vanilla extract with the cream.
• Serve with a sprinkle of flaked sea salt just before serving to enhance the salted caramel flavor.

Storage

Store the pots de crème covered in the refrigerator for up to 3 days. They can be enjoyed chilled straight from the fridge. Avoid freezing, as it may affect the delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light cream instead of thickened or heavy cream?

For best results, use thickened or heavy cream as it provides the necessary richness and texture. Light cream may result in a thinner custard.

How can I tell when the pots de crème are done baking?

The centers should look just set but still have a slight wobble. Overbaking can cause them to become grainy, so it’s better to slightly underbake than overbake.

Salted Caramel Pots De Creme Recipe

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★★★★★

4.6 from 145 reviews

• Author: Elara
• Total Time: 4 hours 45 minutes
• Yield: 4 servings 1x

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Description

This Salted Caramel Pots de Creme recipe offers a luxurious, silky smooth custard infused with rich homemade salted caramel. Baked gently in a water bath, these elegant desserts are topped with a sprinkle of flaked sea salt, creating a perfect balance of sweet and salty flavors.

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Ingredients

Scale 1x2x3x

Caramel Custard

• 2 cups thickened (or heavy) cream (500ml)
• 4 large egg yolks
• ½ cup caster (superfine) sugar (100g / 3½oz)
• ¼ cup water (60ml)
• ½ teaspoon salt (optional)

Topping

• Flaked sea salt for topping

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Instructions

1. Preheat the oven: Set your oven to 160C (140C fan forced) or 320F. Place 4 ramekins in a flat-bottomed baking tray with high sides to prepare for a water bath.
2. Warm the cream: Heat the heavy cream in the microwave for about 30 seconds just to remove the chill, then set aside.
3. Make the caramel: Combine the caster sugar and water in a heavy-based stainless steel saucepan over low heat. Gently swirl the pan occasionally while the sugar dissolves and the mixture begins to bubble.
4. Cook until amber: Continue cooking and swirling occasionally until the caramel develops a rich amber color, indicating it has caramelized properly.
5. Combine caramel and cream: Carefully pour the warmed cream into the caramel, stirring constantly with a spatula to avoid splashes. Continue stirring over low heat until the caramel melts fully into the cream, forming a smooth caramel mixture. Remove from heat.
6. Whisk the egg yolks: In a medium bowl, whisk the egg yolks until they become very pale and creamy.
7. Temper the eggs: Slowly pour the hot caramel cream mixture into the egg yolks while gently whisking to prevent the eggs from scrambling due to the heat.
8. Add salt: Stir in the optional ½ teaspoon salt evenly throughout the custard mixture.
9. Strain mixture: Pour the custard through a fine strainer into a pouring jug to remove any coagulated egg bits, ensuring a silky texture.
10. Fill ramekins: Evenly pour the strained custard into the prepared ramekins.
11. Prepare water bath: Carefully pour hot, but not boiling, water into the baking tray around the ramekins until it reaches halfway up the sides of the ramekins.
12. Bake: Bake in the preheated oven for 45 minutes or until the custard centers are just set but still slightly wobbly.
13. Cool and chill: Carefully remove ramekins from the water bath and let cool for 15 minutes. Cover with plastic wrap and refrigerate for 3 to 4 hours to chill completely before serving.
14. Serve and enjoy: Sprinkle with flaked sea salt on top before serving for a delicious salted caramel finish.

Notes

• Use ramekins of similar size and shape for even cooking.
• The water bath helps the custard cook gently and evenly to avoid curdling.
• Ensure the cream is warm, not hot, before adding to caramel to prevent splattering.
• Slowly pour the hot cream mixture into the eggs to prevent scrambling.
• The custard should have a slight wobble in the center when done but will firm up as it chills.
• Flaked sea salt finishing adds a delightful contrast to the sweet caramel flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French

Keywords: Salted Caramel, Pots de Creme, Custard, Dessert, French Dessert, Caramel Custard, Homemade Pudding