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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
- 2
Mix the Creams
In a separate bowl, whisk together heavy cream, whole milk, and sour cream until smooth.
- 3
Combine Ingredients
In a large mixing bowl, combine the brown butter, granulated sugar, and egg yolks. Whisk until well combined. Gradually add the cream mixture and vanilla extract, stirring until smooth.
- 4
Strain the Mixture
Pour the mixture through a fine mesh strainer into custard cups or ramekins to ensure a smooth texture.
- 5
Bake the Pot de Crème
Preheat the oven to 300°F (150°C). Place the filled custard cups in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the cups. Bake for about 40-50 minutes, or until the edges are set and the center is slightly jiggly.
- 6
Chill
Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 2 hours or until set.
- 7
