Salted Caramel Pots de Creme

Salted Caramel Pots de Creme (for two)

  • 2 Cadbury eggs, unwrapped (optional)
  • 3 tablespoons dark brown sugar
  • 1 teaspoon molasses
  • 1/3 cup cream
  • 1/3 cup whole milk
  • 2 egg yolks, lightly beaten
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon coarse Kosher salt

Preheat the oven to 350.  Set the Cadbury Eggs inside two small oven-safe ramekins or bowls.  Set the bowls in a baking dish, such as a loaf pan.  Set aside.

In a saucepan, combine the brown sugar, molasses, cream and milk.  Bring just to a simmer over medium heat, whisking occasionally.  Remove from the heat.  Drizzle some of the hot liquid slowly into the eggs, whisking the eggs to temper them.  Scrape the egg mixture back into the saucepan and whisk to combine.  Stir in the vanilla and salt.  Pour through a fine mesh strainer to remove any bits of egg.  Divide between the ramekins, pouring the custard over the Cadbury Eggs.

Pour very hot tap water into the baking dish, so that it comes halfway up the sides of the bowls, being careful not to get any water in the custard.  Cover the baking dish loosely with foil and carefully set in the oven.  Bake for approximately 30 minutes, until the custard is set, but has a slight wobble.

Carefully remove the ramekins from the water and set on the counter.  Cool to room temperature for an hour and serve warm, or transfer to the refrigerator to chill completely before serving with a little whipped cream (note that if you use the Cadbury Eggs, you should eat the custards warm; chilling them will harden the eggs too much).


Yields 2 servings.


Recipe from Curly Girl Kitchen.

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