This recipe for salted caramel pots de crème comes from the Flourless cookbook. Can I just say, whether you are eating gluten free or not, you need this cookbook!? It is amazing. The recipes are so simple, yet taste gourmet. They don’t require exotic ingredients or a chef’s kitchen. This dessert is easier than baking a cake and it tastes so amazing. My husband loves it. I like to eat it while it is still warm, he likes it chilled. It would be the perfect finale for a dinner party.
Salted Caramel Pots de Crème
1 cup sugar
1/3 cup water + 1/4 cup
1 1/2 cups heavy cream
1 1/2 cups whole milk
8 egg yolks
1 tsp coarse salt
Heat the oven to 325°F. Have six 1/2-cup ramekins ready.
In a heavy saucepan, combine the sugar and 1/3 cup water, cover, and bring to a boil over medium-high heat. Uncover and cook, without stirring, until the sugar turns golden amber in color, 8-12 minutes.
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.
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 until well combined. the mixture may bubble up a bit. Remove from the heat and cool for about 10 minutes.
In a large bowl, whisk the egg yolks. Slowly add the caramel mixture to the egg yolks, stirring constantly with a wooden spoon until combined. Strain through a fine-mesh sieve into a bowl.
Pour the custard into the ramekins and set the ramekins in a roasting pan. Pour boiling water into the roasting pan until it reaches a little more than halfway up the sides of the ramekins.
Carefully place the roasting pan in the oven and bake until the edges of the custards are set, 40-50 minutes.
Remove the roasting pan from the oven and place on a wire rack to cool for 10 minutes. Remove the ramekins from the water bath and cool on the rack. Sprinkle the salt across the top of the custards.
Refrigerate, lightly covered with plastic wrap, for several hours or overnight until well chilled. Serve chilled.
*This recipe is taken from Flourless with permission of the author.