Pots de Creme Recipe (Salted Caramel)

Method7 steps

1. 1

   Step 1: Preheat the oven to 325°F (165°C) and warm a kettle of the separate bath water. In a large saucepan, heat the cream (2 cups), milk (1/2 cup), vanilla (1/2 tsp) and 1/4 tsp salt over medium heat until bubbling. Remove from the heat and cover to keep warm.

   Uses 2 cups heavy cream · 1/2 cup whole milk · 1/2 tsp vanilla extract · 1/4 tsp salt · Hot water for the baking bath, as needed

2. 2

   Step 2: In another saucepan, heat the sugar (1 cup) and 1/4 cup caramel water over low heat, stirring only until dissolved. Continue simmering for about 10 minutes, until the syrup starts to brown. Swirl the pan occasionally but do not stir the caramel. Carefully remove crystals from the sides with a spoon or brush without stirring them back into the syrup; actual colour controls, not the clock alone.

   Uses 1 cup sugar for caramel · 1/4 cup water for caramel

3. 3

   Step 3: With the warm cream mixture off the heat, carefully pour the hot caramel into it slowly; it can bubble. Whisk in the chocolate chips (3 tbsp) until melted. Strain the complete mixture through a sieve into a bowl to remove any sugar crystals.

   Uses Warm vanilla cream and milk · Hot caramel syrup · 3 tbsp semisweet chocolate chips

4. 4

   Step 4: Whisk the 6 yolks in a large measuring jug. Slowly whisk in a couple of tablespoons of the warm caramel-cream mixture to temper them, then gradually whisk in all of the remaining mixture until combined.

   Uses 6 egg yolks · Strained warm caramel-chocolate cream

5. 5

   Step 5: Divide all of the custard equally among 6 heatproof ramekins with enough room for the filling. Place them in a large baking pan and carefully pour in the kettle water only until halfway up their sides, keeping water out of the custard. Bake at 325°F (165°C) for about 45 minutes, until the edges are set, centres still have a gentle wobble and the custard reaches 160°F (71°C); continue as needed.

   Bake custards · 45 minUses Tempered six-yolk caramel custard · Hot kettle water for the external baking bath

6. 6

   Step 6: Remove the baked custard ramekins from the water bath and let them cool to room temperature.

   Uses Baked caramel custard pots

7. 7

   Step 7: Cover the cooled custards and refrigerate until chilled, about 2–3 hours. Sprinkle with fleur de sel when ready to serve; add the optional whipped cream if desired.

   Refrigerate cooled custards for 2–3 hours · 180 minUses Cooled caramel custard pots · Fleur de sel for finishing, as desired · Whipped cream for serving (optional)