Salted Caramel Pot de Creme
If a super easy dessert that is the most delicious thing you ever put in your mouth, is needed, let this be your “go to”. The extra silky texture of the creme and the contrast between the sweet caramel and salt makes this French creation one of my top five!! And it’s gluten free.
Salted Caramel Pot de Creme
1 1/4 cups granulated sugar
1/3 cup water
1/2 teaspoon fine salt
1 1/2 cups heavy cream
1/2 cup whole milk
6 egg yolks
1 teaspoon vanilla extract
Fresh raspberries - about 16
Fleur de sel, Maldon sea salt or other coarse salt
-Preheat oven to 325 degrees. Set 6 to 8, 4 ounce custard cups, jars or ramekins in a baking pan large enough to hold them.
-In a medium saucepan, combine sugar, water and fine salt. Whisk over medium heat stirring constantly until sugar has dissolved. Increase heat to medium high and bring to a boil. Do not stir mixture after it begins to boil or it may crystalize. Use a pastry brush or wet paper towel wrapped around a wooden spoon handle, to brush down sugar crystals on the insides of the pan. Cool until mixture just turns a light amber color, about 8 - 10 minutes. Careful not to let caramel get too brown.
-Once caramel is a light amber color, immediately remove from heat and pour in heavy cream and milk while whisking. The mixture will bubble up and might harden in to clumps. Return to heat and cook while constantly stirring, about 2 minutes or until the sugar has dissolved again. Remove from the heat and stir in vanilla. Let cool about 10 minutes.
-In a large mixing bowl whip the egg yolks just to blend. Slowly pour cream mixture in a thin stream into the egg yolks as the mixer is beating on medium speed until well combined, about 2 minutes. (You can do this step with a hand whisk if preferred.) Pour egg mixture into a pourable measuring cup or pitcher. Pour custard dividing it evenly among your custard cups or ramekins.
-Pour enough hot water into the baking pan so that it surrounds the cups and comes halfway up the sides of each. Carefully place on an oven rack in the center of the oven. Bake until custard edges are set but the centers still jiggle slightly when shaken. Check at 30 minutes and then again at 35 minutes if they are not finished. The tops will be brown but make sure there is a slight jiggle in the centers so that you don’t burn the custard and lose the velvety texture.
-Transfer cups to a wire rack and cool 30 minutes, then transfer to refrigerator and chill for at least 4 hours. Sprinkle a pinch of the Fleur de Sel or coarse salt over the top of each pot de creme.and garnish with fresh raspberries. Serves 6 - 8
Cook in ramekins or ovenproof custard cups until just still a bit wobbly in the center. Chill for several hours, sprinkle salt on top and garnish with fresh berries.
