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.
Ingredients
Scale
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
Instructions
- 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.
- Warm the cream: Heat the heavy cream in the microwave for about 30 seconds just to remove the chill, then set aside.
- 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.
- Cook until amber: Continue cooking and swirling occasionally until the caramel develops a rich amber color, indicating it has caramelized properly.
- 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.
- Whisk the egg yolks: In a medium bowl, whisk the egg yolks until they become very pale and creamy.
- 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.
- Add salt: Stir in the optional ½ teaspoon salt evenly throughout the custard mixture.
- Strain mixture: Pour the custard through a fine strainer into a pouring jug to remove any coagulated egg bits, ensuring a silky texture.
- Fill ramekins: Evenly pour the strained custard into the prepared ramekins.
- 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.
- Bake: Bake in the preheated oven for 45 minutes or until the custard centers are just set but still slightly wobbly.
- 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.
- 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
