Sea Salt Caramel Pot De Crème Recipe

Preparation Directions

1. 1

   Make the Caramel

   In a medium saucepan over medium heat, combine the granulated sugar and 1/4 cup of water. Stir gently until the sugar dissolves, then stop stirring and allow it to cook until it turns a deep amber color. Remove from heat and carefully stir in the butter and sea salt. Set aside to cool slightly.

2. 2

   Prepare the Custard

   In another saucepan, combine heavy cream and whole milk. Heat over medium until just simmering. In a bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs. Stir in the vanilla extract.

3. 3

   Combine Caramel and Custard

   Add the cooled caramel to the egg-cream mixture and stir until well combined.

4. 4

   Bake the Pot de Crème

   Preheat the oven to 325°F (160°C). Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set. Remove from oven and let cool.

5. 5

   Chill and Serve

   Once cooled, refrigerate the pot de crème for at least 2 hours. Serve chilled with whipped cream on top and a shortbread cookie on the side.