Salted Caramel Pot de Creme Recipe
- 1 3/4 cups light brown sugar
- 1/8 teaspoon fine sea salt
- 1/4 cup corn syrup
- 2 cups heavy cream
- 1 3/4 cups whole milk
- 12 large egg yolks
- 3/4 teaspoon vanilla extract
- Fleur de sel or other coarse gray salt, for garnishing
- Preheat the oven to 300 degrees F. Combine 1 1/2 cups of the brown sugar, the measured salt, corn syrup, and about 1/4 cup water in a heavy-bottomed saucepan.
- Cook over medium-high heat, stirring with a whisk, until the mixture boils.
- Continue to cook until the bubbles become larger and start to pop more slowly, taking care that the sugar doesnt burn, 5 to 8 minutes.
- Remove the pan from the heat and slowly add the cream and milk, whisking until the sugar is completely mixed with the liquids.
- Set aside.
- Whisk together the egg yolks, the remaining 1/4 cup of brown sugar, and the vanilla in a large bowl.
- Slowly ladle the cream mixture into the egg mixture while continuing to blend with a whisk.
- Strain the liquid through a fine mesh sieve to remove any bits of undissolved sugar.
- Lay a piece of plastic wrap over the custard so its directly touching the surface, then carefully remove the plastic wrap.
- This will remove the foam that you created while whisking.
- Use a large spoon to lift out any remaining bubbles.
- Arrange the ramekins in a deep baking dish or roasting pan.
- Use a ladle to pour the custard into the little pots or ramekins.
- Fill the pan halfway up the sides with hot water.
- Cover the pan with foil and bake until the custards barely jiggle in the middle, about 40 minutes for 6-ounce ramekins.
- Cool in the water bath to help the custards finish setting.
- Transfer to a rimmed baking sheet, cover tightly with plastic wrap, and chill until cold, at least 3 hours.
- Lightly sprinkle each ramekin with coarse gray salt just before serving.
light brown sugar, salt, corn syrup, heavy cream, milk, egg yolks, vanilla, salt
Taken from www.chowhound.com/recipes/salted-caramel-pots-de-creme-31612 (may not work)