Salted Caramel Pots de Creme
2016-05-07 19:07:07
Yields 6
Prep Time
3 hr 10 min
Cook Time
1 hr 20 min
Total Time
4 hr 30 min
Ingredients
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1 cup sugar
- 1 ounce milk chocolate,
- 6 egg yolks
Instructions
- Preheat the oven to 325 degrees. In a medium pan over medium heat, heat the heavy cream, vanilla and salt until starting to bubble. Remove from the heat and cover to keep warm. In a large pan over medium heat, heat the sugar and 1/4 cup sugar until the sugar dissolves, 10 minutes. Cook swirling the pan but not stirring until the mixture becomes amber brown in color, 10 minutes. Remove from the heat and slowly add the cream to the pan, whisking to combine. Add the chocolate and stir to combine. In a medium bowl, whisk together the egg yolks. Add 1/4 of the caramel to the yolks, then add yolk mixture back into the caramel. Pour the mixture into 6 small ramekins. Set the ramekins in a large baking dish, filled halfway up the sides with hot water. Cover the pan with foil and bake until mixture is set around the edges but slightly jiggles in the center, 60 minutes. Remove the ramekins from the pan and and let cool at room temperature. Cover with plastic wrap and refridgerate until cold, 3 hours. Sprinkle each with additional sea salt just before serving.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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