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Ingredients
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Pot de Crème Base
Salted Caramel
Breton Crust
Method
Prepare the Breton Crust
- 1
Make the Dough
In a mixing bowl, combine all-purpose flour, powdered sugar, sea salt, and butter. Mix until crumbly. Add egg yolk and mix until a dough forms.
- 2
Chill and Bake
Shape the dough into a disk, wrap in plastic, and chill for 30 minutes. Preheat oven to 350°F (175°C). Roll out the dough and press into tartlet molds. Bake for 15-20 minutes until golden brown.
Prepare the Salted Caramel
- 3
Make the Caramel
In a saucepan, combine granulated sugar and water. Cook over medium heat until sugar dissolves and turns golden. Remove from heat and whisk in cream and butter. Stir in sea salt and let cool.
Prepare the Pot de Crème Base
- 4
Infuse the Cream
In a saucepan, heat heavy cream, whole milk, and the seeds from the vanilla bean over medium heat until just simmering. Remove from heat.
- 5
- 6
Bake the Custard
Pour the mixture into prepared crusts and bake in a water bath at 325°F (160°C) for 25-30 minutes until set. Let cool.
Assemble and Serve
- 7
Combine and Chill
Once cooled, layer salted caramel over the pot de crème and chill in the refrigerator for at least 2 hours before serving.
- 8
Serve
Serve chilled with an extra sprinkle of sea salt on top for garnish.
