Caramel Pots de Crème
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 3 CremeCaramel1](https://www.glutenfreeclub.com/wp-content/plugins/wp-fastest-cache-premium/pro/images/blank.gif)
Caramel Pots de Crème
Ingredients
- 2 cups whipping cream
- ½ cup whole milk
- ½ tsp vanilla
- ½ tsp salt
- 1 cup sugar
- 1/4 cup water
- 2 Tbsp GF milk chocolate finely chopped
- 6 large egg yolks
Instructions
- 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).
I don’t see the amount of water mentioned in 3.
I have read and printed the recipe can’t wait to make it.
I was wondering if I could use half-and-half cream instead of whipping cream and milk?
I have never tried, although the only thing I would worry about is that a your final product might have a thick ‘skin’ form on the top.
Cream with a higher fat content (ie. whipping cream/heavy cream), is more stable than lower fat creams (ie. light cream or half and half) when heated and doesn’t tend to form a skin on the top when its heated. But give it a try if you like and let me know how it turns out!
It really is delicious! I did make an edit to directions, so please print off the recipe again to make sure you get the correct info. Thanks!
Oops! I have updated the recipe, please print it out again. Let me know how you liked it!