Caramel Pots De Creme
Rich and decadent, this caramel custard recipe is a smooth and creamy dessert that is sure to impress. The combination of golden amber caramel and velvety custard creates a flavorful and elegant treat that is perfect for any occasion. Serve chilled or at room temperature for a delightful end to a meal.
— Constant Cookbook
Ingredients
- 1 cup sugar
- 1/3 cup plus 1/4 cup water
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 8 egg yolks
Instructions
- Place the sugar and the 1/3 cup water in a heavy saucepan over medium-high heat. Cover and bring to a boil. Uncover and cook until the sugar turns golden amber in color, 8 to 12 minutes. Be careful, as the caramel is very hot.
- Meanwhile, combine the cream and milk in a large saucepan over medium-high heat and warm until small bubbles appear along the edges of the pan. Remove from the heat.
- Preheat an oven to 325°F. Have a pot of boiling water ready.
- When the caramel is ready, add the remaining 1/4 cup water and whisk vigorously until the bubbles subside. Pour the caramel into the hot cream mixture and whisk together until mixed. Let cool for about 10 minutes.
- In a bowl, whisk together the egg yolks. Slowly add the caramel mixture to the egg yolks, stirring constantly with a wooden spoon until mixed. Strain through a fine-mesh sieve into a pitcher.
- Pour the custard into six 2/3-cup ramekins. Place the ramekins in a baking pan. Pour boiling water into the pan to reach about 1 inch up the sides of the ramekins. Bake until the edges of the custards are set, 40 to 50 minutes. Remove the baking pan from the oven and transfer to a rack to cool for 10 minutes.
- Remove the custards from the water bath and let cool. Refrigerate for several hours or overnight until well chilled. Serve chilled or at room temperature.
Comments
No comments found.