CARAMEL POTS DE CRèME
Steps:
- Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.
- Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.)
- Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip. Pipe 1 rosette in center of each custard. Serve chilled.
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Prodip Kumar Prodip Prodip
[email protected]This is the best pots de creme recipe I've ever tried.
Macie Bradley
[email protected]I can't wait to try this recipe with different flavors of caramel sauce.
Toukir Mohallbair
[email protected]This was the perfect dessert to end a romantic dinner.
Hassan Kubti
[email protected]I'm definitely going to make this again for my next dinner party.
Emmanuel Kinuthia
[email protected]This is a great recipe for a special occasion dessert.
Simamkele Toyana
[email protected]I would recommend this recipe to anyone who loves caramel and custard.
Rita Daoud
[email protected]Overall, I really enjoyed this recipe and would definitely make it again.
Millo Btb
[email protected]The caramel sauce was a bit runny, but the pots de creme were still very good.
Jawad Bhutto
[email protected]The pots de creme were a little too sweet for my taste, but they were still delicious.
Vic chiejine
[email protected]I used a different type of sugar for the caramel sauce, and it turned out just as good. This recipe is very versatile.
Ola
[email protected]This was my first time making pots de creme, and it was easier than I thought it would be. The instructions were clear and easy to follow.
lil tims
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to dessert for special occasions.
Berline B
[email protected]This caramel pots de creme recipe is a winner! The texture was creamy and smooth, and the caramel sauce was rich and flavorful. I loved the contrast between the two.