Salted Caramel Pots de Creme

Salted Caramel Pots de Creme is a gluten free and lacto ovo vegetarian dessert. For 48 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains approximately 4g of protein, 21g of fat, and a total of 303 calories. Several people made this recipe, and 231 would say it hit the spot. If you have salt, granulated sugar, heavy cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Bake or Break. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so amazing. If you like this recipe, you might also like recipes such as Salted Caramel Pots de Creme, Salted Caramel Pots de Crème, and Salted Caramel Pots de Crème.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325. Place 4 4-ounce to 6-ounce ramekins in a large baking pan.Combine sugar, water, and salt in a medium saucepan.* Cook, stirring constantly, over low heat until sugar is dissolved. Occasionally wash down the sides of the pan with a wet pastry brush.Increase heat to medium-high. Bring to a gentle boil. Boil, without stirring, until the mixture turns amber in color (8 to 10 minutes). Remove pan from heat.While whisking constantly, carefully add cream and milk to sugar mixture. Return pan to heat. Cook and whisk until sugar is completely dissolved (about 2 minutes). Remove from heat.In a large bowl, whisk egg yolks until light and foamy. Slowly whisk caramel mixture into eggs. Mix until combined.Place a fine-mesh sieve over a bowl or measuring cup with a spout. Pour mixture through the sieve.Divide mixture among ramekins. Add hot water to the pan containing the ramekins so that the water is about halfway up the sides of the ramekins.Carefully place pan in oven. Bake 40 to 45 minutes, or until the edges are set but the centers still jiggle a bit when shaken.Carefully remove pan from oven. Transfer the ramekins** to a wire rack to cool for about 30 minutes. Then, cover each ramekin and chill for at least 4 hours.Sprinkle with desired amount of salt before serving.

 

Step by step:

1. Preheat oven to 32

2. Place 4 4-ounce to 6-ounce ramekins in a large baking pan.

3. Combine sugar, water, and salt in a medium saucepan.* Cook, stirring constantly, over low heat until sugar is dissolved. Occasionally wash down the sides of the pan with a wet pastry brush.Increase heat to medium-high. Bring to a gentle boil. Boil, without stirring, until the mixture turns amber in color (8 to 10 minutes).

4. Remove pan from heat.While whisking constantly, carefully add cream and milk to sugar mixture. Return pan to heat. Cook and whisk until sugar is completely dissolved (about 2 minutes).

5. Remove from heat.In a large bowl, whisk egg yolks until light and foamy. Slowly whisk caramel mixture into eggs.

6. Mix until combined.

7. Place a fine-mesh sieve over a bowl or measuring cup with a spout.

8. Pour mixture through the sieve.Divide mixture among ramekins.

9. Add hot water to the pan containing the ramekins so that the water is about halfway up the sides of the ramekins.Carefully place pan in oven.

10. Bake 40 to 45 minutes, or until the edges are set but the centers still jiggle a bit when shaken.Carefully remove pan from oven.

11. Transfer the ramekins** to a wire rack to cool for about 30 minutes. Then, cover each ramekin and chill for at least 4 hours.Sprinkle with desired amount of salt before serving.

Nutrition Information:

covered percent of daily need