Ingredients with Measurements:
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/2 teaspoon sea salt
- 6 egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 6 ramekins
- Large baking dish
- Blender or immersion blender
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, combine sugar and water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns amber in color, about 10-12 minutes.
3. Remove the pan from heat and slowly whisk in the heavy cream. Be careful as the mixture will bubble up.
4. Stir in the sea salt and set aside to cool.
5. In a separate bowl, whisk together the egg yolks and vanilla extract.
6. Slowly pour the cooled caramel mixture into the egg yolks, whisking constantly until fully combined.
7. Pour the mixture through a fine-mesh strainer into a blender or use an immersion blender to blend until smooth.
8. Divide the mixture evenly among the ramekins and place them in a large baking dish.
9. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
10. Bake for 30-35 minutes or until the edges are set and the center is slightly jiggly.
11. Remove the ramekins from the water bath and let them cool to room temperature.
12. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 2 hours 55 minutes
Temperature:
Preheat oven to 325°F.
Serving size:
6 servings
Nutritional information:
Calories: 425
Fat: 34g
Carbohydrates: 27g
Protein: 4g
Sodium: 240mg
Sugar: 25g
Substitutions for ingredients:
- You can use light cream instead of heavy cream for a lighter version of this recipe.
- Instead of sea salt, you can use regular table salt.
Variations:
- You can add a tablespoon of bourbon or rum to the caramel mixture for a boozy twist.
- Top each pot de crème with whipped cream and a sprinkle of sea salt for added flavor and texture.
Tips and Tricks:
- Be careful when adding the heavy cream to the caramel mixture as it will bubble up.
- Make sure to strain the mixture before blending to ensure a smooth texture.
- To prevent the pot de crème from cracking, make sure to let them cool to room temperature before refrigerating.
Storage Instructions:
Cover each ramekin with plastic wrap and refrigerate for up to 3 days.
Reheating Instructions:
Serve chilled.
Presentation Ideas:
Serve each pot de crème in a small glass dish or ramekin.
Garnishes:
Top each pot de crème with whipped cream and a sprinkle of sea salt.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested Side Dishes:
No side dishes needed.
Troubleshooting Advice:
- If the caramel mixture hardens when you add the heavy cream, simply return it to the heat and stir until it melts again.
- If the pot de crème cracks, it may have been overcooked or cooled too quickly.
Food Safety Advice:
Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food History:
Pot de crème is a French dessert that dates back to the 17th century.
Flavor Profiles:
This dessert is rich, creamy, and has a perfect balance of sweet and salty flavors.
Serving Suggestions:
Serve chilled and enjoy as a decadent dessert.
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Region: French