Best 5 Salted Caramel Pots De Crème Recipes

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Indulge in the delectable symphony of flavors that is salted caramel pots de crème, a classic French dessert that combines the richness of crème brûlée with the lusciousness of salted caramel. These elegant individual custards boast a velvety smooth texture, a luscious caramel center, and a delicate balance of sweet and salty notes. Embark on a culinary journey as we present a collection of salted caramel pots de crème recipes, each offering a unique twist on this timeless dessert. From the classic French technique to modern interpretations infused with unexpected ingredients, discover the perfect recipe to tantalize your taste buds and impress your dinner guests.

**Recipes:**

1. **Classic Salted Caramel Pots de Crème:** Experience the timeless elegance of this French dessert, featuring a creamy custard base delicately flavored with vanilla and topped with a luscious layer of salted caramel.

2. **Salted Caramel Pots de Crème with Chocolate Ganache:** Elevate the classic recipe with a rich and decadent chocolate ganache layer, creating a harmonious blend of flavors that will satisfy even the most discerning palate.

3. **Hazelnut Salted Caramel Pots de Crème:** Add a nutty twist to the classic dessert by incorporating roasted hazelnuts into the custard base, resulting in a delightful interplay of textures and flavors.

4. **Spiced Salted Caramel Pots de Crème:** Embark on a culinary adventure with this unique recipe that infuses the custard base with aromatic spices like cinnamon, nutmeg, and cardamom, creating a warm and inviting dessert experience.

5. **Salted Caramel Pots de Crème with Bourbon:** Indulge in a sophisticated variation that incorporates bourbon into the caramel sauce, adding a subtle smoky sweetness that complements the richness of the custard.

6. **Salted Caramel Pots de Crème with Fresh Berries:** Experience a refreshing twist on the classic dessert by topping it with a medley of fresh berries, creating a vibrant and colorful presentation that tantalizes the senses.

Check out the recipes below so you can choose the best recipe for yourself!

SALTED CARAMEL POTS DE CREME



Salted Caramel Pots de Creme image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 6 servings

Number Of Ingredients 7

2 cups heavy cream
1/2 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon sea salt, plus more for sprinkling
1 cup sugar
1 ounce milk chocolate, finely chopped
6 large egg yolks

Steps:

  • Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
  • Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
  • Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
  • Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
  • Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.

CARAMEL POTS DE CREME



Caramel Pots de Creme image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 6 servings

Number Of Ingredients 8

2 cups sugar
1/2 cup water
1 medium vanilla bean, split, seeds scraped
2 cups milk
2 cups heavy cream
12 egg yolks
Pinch salt
1 teaspoon vanilla extract

Steps:

  • In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color. Swirl pan to color evenly, do not stir.
  • When caramel in color, turn off the heat and slowly add milk and cream. Be careful, it will splatter. If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils. Once it reaches a boil, remove from the heat.
  • In a bowl, mix yolks, salt and vanilla extract. Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling. Mix to combine, then strain through a fine mesh strainer.
  • Fill 6 (4-ounce) ramekins with the creme mixture. Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water. Bake in a preheated 325 degree oven for about 25 minutes or until set. The middle should jiggle slightly. Remove, let cool and refrigerate.

CARAMEL POTS DE CREME



Caramel Pots de Creme image

The name of this delicate dessert comes from the small lidded porcelain pots in which the desserts are traditionally baked.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 6

Number Of Ingredients 6

3/4 cup sugar
1 1/2 cups heavy cream
1 cup milk
1 vanilla bean, split
5 large egg yolks
1/4 teaspoon salt

Steps:

  • Preheat oven to 300 degrees. Place six 4-ounce ovenproof ramekins or pots de creme in a 13-by-9-by-2-inch roasting pan; set aside.
  • Place 1/2 cup sugar in a medium saucepan set over medium heat. Cook, without stirring, until sugar has caramelized and is golden brown, about 3 minutes. Swirl pan, dissolving unmelted sugar; reduce heat to low.
  • Slowly and carefully whisk in the milk and 1 cup cream. Scrape the vanilla seeds into the pan and add the pod. Increase heat to medium-high and bring to a boil; remove the pan from heat.
  • In a medium bowl, whisk together remaining 1/4 cup sugar, egg yolks, and salt; continue whisking until pale yellow in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly. Pour this new mixture through a fine sieve set over a large liquid measuring cup; discard vanilla pod.
  • Using a tablespoon or a small ladle, skim the surface to remove any visible air bubbles. Pour approximately 1/2 cup liquid into each ramekin. Fill roasting pan with hot water to within 1 inch of ramekin tops. Cover roasting pan with foil, and poke small holes in two opposite corners for vents.
  • Carefully place pan on center oven rack; bake until just set, about 35 minutes. Remove foil; transfer ramekins to a wire rack to cool completely. Cover with plastic wrap, and refrigerate.
  • When ready to serve, place the remaining 1/2 cup cream in a chilled mixing bowl. Using an electric mixer, whip cream until soft peaks form. Add a dollop of whipped cream to each serving.

SALTED CARAMEL CUSTARD



Salted Caramel Custard image

These easy 'pots de crèmes' are just sweet enough, just salty enough, and just drop-dead gorgeous enough to be my favorite dessert.

Provided by Chef John

Categories     Desserts     Custards and Pudding Recipes

Time 2h10m

Yield 6

Number Of Ingredients 7

9 large egg yolks
⅔ cup white sugar
2 cups heavy cream
½ teaspoon kosher salt
2 teaspoons vanilla extract
1 cup whole milk
Flaky sea salt (such as Maldon®), to garnish

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Place 6 (6.5 ounce) ramekins in a baking dish.
  • Place sugar evenly in a heavy-bottomed saucepan over medium heat. Without stirring, allow sugar to slowly melt around the edges of the pan, about 5 minutes, adjusting heat as necessary. When edges start to bubble, shake and swirl pan to dissolve remaining sugar but without stirring it. Keep pan moving until you have a clear, dark caramel, about 10 minutes. When sugar is completely dissolved, whisk in cream; caramel will cool into a lump; this is normal. Keep stirring over medium heat until caramel melts and mixture comes up to temperature and sugar has dissolved. Remove from heat
  • Stir in kosher salt, vanilla, and cold milk; mix well.
  • Place egg yolks in a large mixing bowl. Whisk in a ladleful of caramel/milk mixture to the yolks. Add 2 more ladlefuls, one at a time. Then mix in the remainder of the caramel/milk mixture to the yolks, whisking until thoroughly blended.
  • Divide custard mixture evenly among the ramekins. Carefully pour into the baking dish enough water so that it comes halfway up the sides of the filled ramekins.
  • Bake in preheated oven until custard is set and the top of custard jiggles evenly across the surface, 45 to 60 minutes (depending on the size of your ramekins and how full they are). If the center seems looser than the edges, continue to bake another minute or so.
  • Transfer ramekins to a cooling rack; cool to room temperature. Cover ramekins with plastic wrap and refrigerate at least 1 hour until they are very cold.
  • Serve topped with a pinch of light, flaky sea salt.

Nutrition Facts : Calories 467.2 calories, Carbohydrate 27.3 g, Cholesterol 420 mg, Fat 37.3 g, Protein 6.9 g, SaturatedFat 21.4 g, Sodium 271.8 mg, Sugar 24.4 g

CARAMEL POTS DE CRèME



Caramel Pots De Crème image

All the textbooks say the same thing: cooking granulated sugar until it turns into caramel involves complex chemistry. And I'm sure they are right. But I'm just as sure that what turns sugar into caramel is magic. Not only is caramel simple, but it is also versatile. Caramelized sugar mixed with butter and cream makes candies soft as taffy or hard as lollipops; thinned with water, it makes a glaze; thinned with cream, it makes a sauce; added to chocolate, it provides complexity; and added to custards, it can provide all the flavor needed for a spoon dessert. This luscious, golden pudding is a perfect example.

Provided by Dorie Greenspan

Categories     custards and puddings, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 5

2 cups heavy cream
1 cup whole milk
3/4 cup sugar
5 large egg yolks
2 large eggs

Steps:

  • Center a rack in oven, and heat to 300 degrees. Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. Combine cream and milk, and warm them in a microwave oven or on the stove top.
  • Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. As soon as sugar melts and starts to caramelize, stir. When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. Continue with remaining sugar. When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
  • Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. Still whisking, stir in caramel liquid. Skim off foam, and fill custard cups. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap or foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. Cool custards in refrigerator; serve at room temperature.

Nutrition Facts : @context http, Calories 349, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 27 grams, Protein 5 grams, SaturatedFat 16 grams, Sodium 59 milligrams, Sugar 22 grams, TransFat 0 grams

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the pots de crème will be. Use real butter, heavy cream, and good-quality chocolate.
  • Don't overcook the custard: The custard is done when it is just set. If you overcook it, it will be grainy and tough.
  • Let the pots de crème cool completely before serving: This will allow the flavors to develop and the texture to firm up.
  • Serve the pots de crème with a dollop of whipped cream or a sprinkle of sea salt: This will add a little extra flavor and richness.

Conclusion:

Salted caramel pots de crème are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be made ahead of time, making them a great option for busy hosts. With their rich, creamy texture and sweet and salty flavor, these pots de crème are sure to be a hit with everyone who tries them.

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