Rich, creamy, silky smooth…For me, this has to be the most decadent and rich dessert I have ever made. Oh boy was it good (my non-sweet tooth, picky-eater husband even polished his off!). Caramel Pots de Crème is essentially a custard, similar to a crème caramel.
The trick is boiling the sugar and water mixture until it turns a golden amber color – that’s when the caramel flavor is created.
These are the perfect dessert to make for guests, since they can be made ahead of time and kept in the fridge until needed.
|Caramel Pots de Crème|| || |
- 2 cups whipping cream
- ½ cup whole milk
- ½ tsp vanilla
- ½ tsp salt
- 1 cup sugar
- ¼ cup water
- 2 Tbsp GF milk chocolate, finely chopped
- 6 large egg yolks
- In a medium pot, heat cream, milk, vanilla and salt until just starts to simmer. Cover, remove from heat and keep warm.
- In a large bowl, whisk egg yolks until smooth. Set aside.
- In a medium pot over medium heat, combine sugar and water and stir until sugar dissolves. Bring to a boil, but do not stir anymore. As the water evaporates, use a pastry brush wetted with water to dissolve the sugar crystals that form along the sides. Continue boiling until syrup turns a golden amber color (may take up to 15 minutes) to turn color.
- Remove from heat, and slowly pour in hot cream mixture (mixture will bubble vigorously), whisking consistently until entire mixture is incorporated. Then whisk in chocolate until smooth.
- Into bowl with eggs yolks, slowly pour in half of the caramel mixture (a small stream at a time, or else you will curdle the eggs), whisking continuously until everything is blended together. Add the remaining in and whisk until smooth.
- Pour mixture through a sieve - to remove any sugar crystals that may not have been dissolved when boiling the sugar/water mixture.
- Pour the caramel into 6 ramekins, then place into a roaster. Fill roaster with hot water until level comes halfway up the ramekins. Cover roaster with lid (or cover tightly with tin foil) and bake at 325°F for 45-50 minutes or until edges of caramel are set, but the center still jiggles.
- Remove from water bath and let cool to room temperature. Cover with plastic wrap and refrigerate until cold (2 hrs-overnight).