SALTED CARAMEL POTS DE CRèME
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.
Provided by Curtis Stone
Categories Milk/Cream Dairy Dessert Entertaining Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
- 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
- 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
- 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
- 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
- 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
- Storing:
- The pots de crème can be refrigerated for up to 2 days.
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.
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
More about "salted caramel pots de crème recipes"
SALTED CARAMEL POTS DE CREME - SUGAR SALT MAGIC
From sugarsaltmagic.com
4.8/5 (4)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.
SALTED CARAMEL POTS DE CRèME | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (13)Calories 327 per servingTotal Time 5 hrs 45 mins
- Preheat oven to 325°F. Place eight 4-ounce pots de crème pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.
- In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.
- Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.
- In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de crème pots.
SALTED CARAMEL POTS DE CRèME - COOKING CLASSY
From cookingclassy.com
5/5 (1)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).
CARAMEL POTS DE CRèME RECIPE | EPICURIOUS
From epicurious.com
SALTED CARAMEL POT DE CREME - THERE'S ALWAYS PIZZA
From theresalwayspizza.com
GLUTEN FREE SALTED CARAMEL POTS DE CRèME RECIPE
From simplygluten-free.com
CHOCOLATE SALTED CARAMEL POTS DE CRèME #CHOCTOBERFEST
From theweekdaygourmet.com
SALTED CARAMEL POTS DE CRèME | DESSERTS, CARAMEL RECIPES, BRULEE …
From pinterest.ca
SALTED CARAMEL POT DE CRèME - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
SALTED CARAMEL POTS DE CRèME - NESTLé RECIPES
From nestlerecipescaribbean.com
SALTED CARAMEL POTS DE CRèME WITH MALTED CREAM - THE LOCAL PALATE
From thelocalpalate.com
CARAMEL POTS DE CRèME - RULED ME - RECIPES
From ruled.me
EASY SALTED CARAMEL POTS DE CREME IS YOUR NEW SIGNATURE DESSERT
From camillestyles.com
HOW TO MAKE SALTED CARAMEL POTS DE CRèME - BEST RECIPE
From charlestonmag.com
SALTED CARAMEL POT DE CRèME - TROIS FOIS PAR JOUR
From troisfoisparjour.com
SALTED CARAMEL POTS DE CREME RECIPE
From crecipe.com
RECIPE: SALTED CARAMEL POTS DE CREME : NPR
From npr.org
SALTED CARAMEL POT DE CRèME | RECIPE | DESSERTS, EAT DESSERT, FOOD
From pinterest.ca
SALTED CARAMEL BROWN SUGAR POTS DE CRèME - NERDS WITH KNIVES
From nerdswithknives.com
CARAMEL POT DE CREME | SALTED POT DE CREME - EAT THE LOVE
From eatthelove.com
SALTED CARAMEL POTS DE CREME - CURTIS STONE
From curtisstone.com
SALTED BROWN BUTTER CARAMEL POTS DE CREME - BLOSSOM TO STEM
From blossomtostem.net
POTS DE CREME RECIPE (SALTED CARAMEL) - MON PETIT FOUR®
From monpetitfour.com
CHOCOLATE POTS DE CREME - ADD A PINCH
From addapinch.com
A DAZZLING GRAND FINALE: SALTED CARAMEL POTS DE CRèME - PARADE
From parade.com
SALTED CARAMEL POT DE CREME - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALTED CARAMEL POT DE CREME - TRACY COBLE
From tracycoble.com
SALTED CARAMEL POTS DE CREME - KITCHENKONFIDENCE.COM
From kitchenkonfidence.com
GLUTEN FREE SALTED CARAMEL POTS DE CRèME RECIPE
From glutenfreeandmore.com
RECIPES: SALTED CARAMEL POTS DE CREME - CAFé CAT
From cafecat.com.au
SALTED CARAMEL POTS DE CREME - STEVEN AND CHRIS - CBC.CA
From cbc.ca
SALTED CARAMEL POTS DE CREME - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALTED CARAMEL POTS DE CRèME - REALITY BAKES
From realitybakes.com
SALTED CARAMEL POTS DE CRèME - GLUTEN FREE RECIPES
From fooddiez.com
SALTED CARAMEL POTS DE CREME - STEVEN AND CHRIS - CBC
From cbc.ca
BUTTERSCOTCH POTS DE CRèME WITH CARAMEL SAUCE RECIPE - FOOD
From foodandwine.com
THE COOKING ACTRESS: SALTED CARAMEL POTS DE CRèME
From cookingactress.com
POTS DE CREME ARCHIVES - GLUTEN FREE & MORE
SALTED CARAMEL BROWN SUGAR POTS DE CREME - TASTE WITH THE EYES
From tastewiththeeyes.com
CHOCOLATE POTS DE CREME, PEANUT BUTTER MOUSSE & SALTED …
From more.ctv.ca
SALTED CARAMEL POTS DE CRèME RECIPE | RECIPES.NET
From recipes.net
SALTED CARAMEL CUSTARD RECIPE - HOW TO MAKE SALTED CARAMEL …
From youtube.com
SALTED CARAMEL POT DE CREME - CONFESSIONS OF A CHOCOHOLIC
From confessionsofachocoholic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love