SALTED CARAMEL POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
- Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
- Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
- Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
- Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
CARAMEL POTS DE CRèME
All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.
Provided by Dorie Greenspan
Categories custards and puddings, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Center a rack in oven, and heat to 300 degrees. Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. Combine cream and milk, and warm them in a microwave oven or on the stove top.
- Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. As soon as sugar melts and starts to caramelize, stir. When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. Continue with remaining sugar. When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
- Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. Still whisking, stir in caramel liquid. Skim off foam, and fill custard cups. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap or foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. Cool custards in refrigerator; serve at room temperature.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 27 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams
CARAMEL POTS DE CREME
Steps:
- In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.
- When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.
- In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.
- Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate.
POTS DE CREME
Looking for an easy recipe to make for your sweetheart? Served in pretty, stemmed glasses, this chocolaty custard is sure to set the mood for a special evening.-Connie Dreyfoos, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat; whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes. Cover and refrigerate for 8 hours or overnight. Garnish with whipped cream if desired.
Nutrition Facts :
CARAMEL POTS DE CREME
The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan; set aside.
- Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving unmelted sugar; reduce heat to low.
- Slowly and carefully whisk in the milk and 1 cup cream. Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil; remove the pan from heat.
- In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
- Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
- Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.
- When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.
LEMON CARAMEL POTS DE CRèME
Steps:
- Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
- In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
- In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
- Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
- Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
- Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 80 milligrams, Sugar 27 grams
More about "caramel pots de crème recipes"
SALTED CARAMEL POTS DE CREME - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.9/5 (7)Total Time 1 hr 5 minsCategory Dessert, SweetsCalories 562 per serving
- Preheat the oven to 160C / 320F / 140C fan forced. Place 4 ramekins (notes) in a flat bottomed baking tray with high sides.
- Place the sugar and water in a heavy based stainless steel saucepan over low heat (notes). Heat, swirling from time to time until all the sugar is dissolved in the caramel.
- Let it come to a bubble then continue to cook, swirling every so often until it turns amber in colour.
POTS DE CREME RECIPE (SALTED CARAMEL) - MON PETIT FOUR
From monpetitfour.com
Cuisine FrenchTotal Time 3 hrsCategory DessertCalories 498 per serving
- Preheat your oven to 325°F. Get a kettle of water warming on the stove. In a large saucepan, combine heavy cream, milk, vanilla, and salt. Warm over medium heat until the mixture is bubbling. Then remove from heat and cover with a lid to keep warm.
- In another saucepan, heat sugar and water over low heat stirring just until the sugar dissolves. Allow the mixture to continue simmering for about 10 minutes, until liquid starts to brown. Swirl the sugar mixture in the pan occasionally by lifting the pan and swirling the pan, but do not stir the sugar mixture with a spoon or anything. After the 10 minutes are up, use a spoon or brush to remove some of the sugar crystals that have formed on the side of the saucepan.
- Pour the sugar mixture into the cream mixture. Add the chocolate chips and use a whisk to give everything a stir until the chocolate has melted. Pour the entire contents through a sieve into a bowl just to ensure you don't have any sugar crystals in the mixture.
- In a large measuring cup, whisk your egg yolks together. Slowly stream a couple tablespoons worth of the caramel mixture into the yolks, whisking as you do this, to temper your eggs. Then continue to whisk as you pour the rest of the caramel mixture in. You'll end up with a little more than 2 cups of batter.
SALTED CARAMEL POTS DE CRèME - COOKING CLASSY
From cookingclassy.com
5/5 (2)Total Time 1 hr 10 minsCategory DessertCalories 387 per serving
- Preheat oven to 325 degrees. Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, set aside.
- In a medium heavy bottomed saucepan combine sugar, water and 1/4 tsp salt (have heavy cream ready so you can immediately add it when caramel is ready, otherwise it will burn.
- Whisk over medium-low heat stirring constantly until sugar has dissolved. Increase heat to medium-high heat and bring to a boil. Allow to boil, without stirring and using a pastry brush dipped in water as needed to brush down sugar crystals on sides of pan, until mixture turns an amber color, about 8 - 10 minutes.
- Once it reaches that color (immediately) carefully pour in heavy cream and milk while whisking (it will bubble vigorously and likely clump onto the whisk but will dissolve once returned to heat).
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