Indulge in this exquisite Salted Caramel Pot de Crème, a luxurious dessert that perfectly balances sweet and salty flavors. The rich, creamy custard is the epitome of dessert decadence, making it an ideal treat for special occasions or a delightful anytime indulgence. With its silky texture and sophisticated taste, this French-inspired delicacy is sure to impress your family and friends. Serve it chilled with a dollop of whipped cream for the ultimate finishing touch.
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- 1 cup granulated sugar
- 1/4 cup water
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon flaky sea salt
- whipped cream cream for serving (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the sugar and water over medium heat. Stir until the sugar has dissolved.
- Increase the heat to medium-high and cook without stirring until the mixture turns a deep amber color, about 10 minutes.
- Remove from heat and carefully add the heavy cream and milk, stirring until smooth. Be cautious as the mixture will bubble vigorously.
- In a separate bowl, whisk the egg yolks until smooth.
- Slowly pour the caramel mixture into the egg yolks, whisking constantly to avoid curdling.
- Stir in the vanilla extract and flaky sea salt.
- Divide the mixture evenly among 6 ramekins.
- Place the ramekins in a large baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours before serving.
- Top with whipped cream, if desired, and a sprinkle of flaky sea salt.
Nutrition
Serving: 100g | Calories: 450kcal | Carbohydrates: 39g | Protéines: 6g | Fat: 32g | Sucre: 36g