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Ingredients
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Caramel
Pot de Creme
Method
Caramel Preparation
- 1
Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Stir gently to combine, then bring to a boil over medium heat without stirring.
- 2
Watch for Color
Allow the mixture to boil until it turns a deep amber color, swirling the pan occasionally to ensure even cooking. This will take about 10-15 minutes.
- 3
Add Cream and Salt
Once the caramel reaches the desired color, carefully remove it from the heat and slowly whisk in the heavy cream. Be cautious as the mixture may bubble up. Add a pinch of salt and stir until smooth.
Pot de Creme Preparation
- 4
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 5
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks and vanilla extract until well combined and slightly frothy.
- 6
Combine Mixtures
Gradually pour the warm caramel mixture into the egg yolk mixture while whisking continuously to temper the eggs. This prevents them from scrambling.
- 7
Add Creme Fraiche
Once combined, fold in the creme fraiche until smooth and well incorporated.
- 8
- 9
Bake
Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the edges are set but the centers remain slightly wobbly.
- 10
Cool and Chill
Remove the ramekins from the water bath and allow to cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight.