Caramel Pots De Crème Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

SALTED CARAMEL POTS DE CRèME



Salted Caramel Pots de Crème image

Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.

Provided by Curtis Stone

Categories     Milk/Cream     Dairy     Dessert     Entertaining     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
1 3/4 cups heavy cream
3/4 cup whole milk
6 large egg yolks
Flake sea salt, such as Maldon, for garnish

Steps:

  • 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
  • 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
  • 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
  • 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
  • 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
  • 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
  • Storing:
  • The pots de crème can be refrigerated for up to 2 days.

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.

LEMON CARAMEL POTS DE CRèME



Lemon Caramel Pots de Crème image

Provided by Julia Reed

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 7

1 1/2 cups heavy cream
1/4 cup finely grated lemon zest (from 2 to 3 lemons)
1 teaspoon whole coriander seeds
3/4 cup sugar
6 large egg yolks
1/4 cup fresh lemon juice
Pinch of salt

Steps:

  • Position rack in the middle of oven and preheat to 325 degrees. Have ready 6 1/2-cup ramekins or pots-de-crème cups and a baking pan large enough to hold them.
  • In a saucepan, bring the cream, zest and coriander seeds just to a boil. Remove from heat, cover and let stand 10 minutes.
  • In a heavy saucepan, heat the sugar and a 1/4 cup water over medium heat, stirring, until sugar dissolves. Increase heat to high and boil, without stirring, until the mixture becomes deep amber, occasionally brushing down sides of pan with a wet pastry brush and swirling the pan. Carefully whisk in the cream combination. (The mixture will sputter, so be careful.) Reduce heat to low and cook, stirring, until the caramel dissolves. Remove pan from heat.
  • Gently whisk together yolks, lemon juice and salt. Very slowly whisk in the hot cream mixture. Strain through a fine sieve or layers of cheesecloth. Let stand about 3 minutes, then spoon off any foam.
  • Divide custard among the ramekins, cover with foil (or put lids on the cups) and place them in the baking pan. Add enough hot tap water to come halfway up the sides of ramekins. Bake until custards are just set around edges but trembling in the centers, 40 to 45 minutes for ramekins, 30 to 35 minutes for the cups.
  • Remove from the oven and remove ramekins from pan. Let cool and refrigerate, loosely covered, at least 3 hours and up to 24. Serve without unmolding.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 15 grams, Sodium 80 milligrams, Sugar 27 grams

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.

More about "caramel pots de crème recipes"

POTS DE CREME RECIPE (SALTED CARAMEL) - MON PETIT …
pots-de-creme-recipe-salted-caramel-mon-petit image
2020-01-04 Salted Caramel Pot de Creme. I found this recipe for salted caramel pots de creme in the Food Network magazine and knew I had to …
From monpetitfour.com
Cuisine French
Total Time 3 hrs
Category Dessert
Calories 498 per serving
  • Preheat your oven to 325°F. Get a kettle of water warming on the stove. In a large saucepan, combine heavy cream, milk, vanilla, and salt. Warm over medium heat until the mixture is bubbling. Then remove from heat and cover with a lid to keep warm.
  • In another saucepan, heat sugar and water over low heat stirring just until the sugar dissolves. Allow the mixture to continue simmering for about 10 minutes, until liquid starts to brown. Swirl the sugar mixture in the pan occasionally by lifting the pan and swirling the pan, but do not stir the sugar mixture with a spoon or anything. After the 10 minutes are up, use a spoon or brush to remove some of the sugar crystals that have formed on the side of the saucepan.
  • Pour the sugar mixture into the cream mixture. Add the chocolate chips and use a whisk to give everything a stir until the chocolate has melted. Pour the entire contents through a sieve into a bowl just to ensure you don't have any sugar crystals in the mixture.
  • In a large measuring cup, whisk your egg yolks together. Slowly stream a couple tablespoons worth of the caramel mixture into the yolks, whisking as you do this, to temper your eggs. Then continue to whisk as you pour the rest of the caramel mixture in. You'll end up with a little more than 2 cups of batter.


CARAMEL POTS DE CRèME - RULED ME - RECIPES
caramel-pots-de-crme-ruled-me image
11. Measure out the mixture between 4 or 6 ramekins depending on the size of the ramekin. 12. Fill baking sheet 2/3 of the way with water. Put your …
From ruled.me
Estimated Reading Time 5 mins


SALTED CARAMEL POTS DE CRèME - COOKING CLASSY
2016-03-07 Instructions. Preheat oven to 325 degrees. Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, set aside. In a medium heavy bottomed …
From cookingclassy.com
5/5 (1)
Total Time 1 hr 10 mins
Category Dessert
Calories 387 per serving
  • Preheat oven to 325 degrees. Place seven 4-ounce oven proof jars, ramekins, or custard cups in a large roasting pan, set aside.
  • In a medium heavy bottomed saucepan combine sugar, water and 1/4 tsp salt (have heavy cream ready so you can immediately add it when caramel is ready, otherwise it will burn.
  • Whisk over medium-low heat stirring constantly until sugar has dissolved. Increase heat to medium-high heat and bring to a boil. Allow to boil, without stirring and using a pastry brush dipped in water as needed to brush down sugar crystals on sides of pan, until mixture turns an amber color, about 8 - 10 minutes.
  • Once it reaches that color (immediately) carefully pour in heavy cream and milk while whisking (it will bubble vigorously and likely clump onto the whisk but will dissolve once returned to heat).


SALTED CARAMEL POT DE CREME RECIPE - CHOWHOUND
2015-10-23 Rich, creamy, and decadent, these luscious French pots de crème (literally, “pots of cream”) are the perfect make-ahead ending to an indulgent meal. This recipe calls for 6 …
From chowhound.com
5/5 (1)
Total Time 3 hrs 30 mins
Category Dessert
Calories 315 per serving
  • Preheat the oven to 300°F. Combine 1 1/2 cups of the brown sugar, the measured salt, corn syrup, and about 1/4 cup water in a heavy-bottomed saucepan.
  • Continue to cook until the bubbles become larger and start to pop more slowly, taking care that the sugar doesn’t burn, 5 to 8 minutes.
  • Remove the pan from the heat and slowly add the cream and milk, whisking until the sugar is completely mixed with the liquids.


SALTED CARAMEL POTS DE CRèME - BETTER HOMES & GARDENS
2013-12-12 Add enough hot water to the roasting pan to come halfway up sides of pots de crème pots. Carefully place pan on oven rack. Bake about 40 minutes or until edges of …
From bhg.com
4.5/5 (13)
Calories 327 per serving
Total Time 5 hrs 45 mins
  • Preheat oven to 325°F. Place eight 4-ounce pots de crème pots, ramekins, or 6-ounce custard cups in a large roasting pan; set aside.
  • In a medium saucepan combine sugar, the water, and 1/4 teaspoon salt. Cook and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on sides of pan. Bring mixture to boiling over medium-high heat. Boil gently, without stirring, for 8 to 10 minutes or until mixture turns an amber color. Remove from heat.
  • Whisking constantly, carefully add whipping cream and milk to sugar mixture in a slow stream (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar is dissolved.
  • In a large bowl whisk egg yolks until light and foamy. Slowly whisk cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measuring cup with a pouring spout. Divide mixture among pots de crème pots.


EASY SALTED CARAMEL POTS DE CREME IS YOUR NEW SIGNATURE ...
2020-12-20 Scroll on for the recipe, and make sure you’re following me on Instagram where I’ll be making these salted caramel pots de crème later this week. I’m pretty sure you’ll love …
From camillestyles.com
5/5 (2)
Category Gluten-Free, Vegetarian
Cuisine French
Total Time 1 hr 20 mins
  • Preheat oven to 300 degrees. In a medium saucepan, cook the butter and brown sugar over medium heat, without stirring, for about 7 minutes. Meanwhile, place the egg yolks in a large bowl.
  • When the sugar and butter mixture has turned a dark caramel and starts to smell nutty, gradually pour in the cream, whisking constantly. Remove from heat and add salt and vanilla bean paste, whisking well.
  • Very slowly, pour the sugar mixture into the egg yolks, whisking constantly (so you don't scramble the eggs!)
  • Divide the custard mixture evenly between 6 oven-safe ramekins. Place them in a shallow baking pan, then pour hot water into the baking pan until it reaches halfway up the outside of the ramekins. Cover with foil, and bake for 1 hour, rotating pan halfway through cooking.


CARAMEL POT DE CREME | SALTED POT DE CREME - EAT THE LOVE
2021-02-11 You can store the pots de crème in the fridge for up to 3 days. Cover the top of the custard with plastic wrap touching the surface of the custard if you want to avoid forming a skin …
From eatthelove.com
Category Dessert
Calories 328 per serving
  • Preheat the oven to 325°F.Place the cream and milk in a medium saucepan and heat the dairy until bubbles starts to form on the edges of the pan. Turn the heat off and cover the pan.Place the sugar in a large heavy bottomed saucepan with a silver bottom (avoid nonstick, as the dark coating will make it hard to judge the caramel color). Turn the heat to medium-high, stirring occasionally with a heat proof silicon spatula or wooden spoon. As the sugar melts, continue to stir and shake the pan so all the sugar melts evenly. Once the sugar starts to brown, turn the heat off and let the residual heat of the pan continue to caramelize the sugar. You want the caramel to turn a dark golden brown, closer to chestnut but not mahogany black.
  • Drizzle the warm dairy into the sugar, carefully just a little bit as the caramel will sputter and steam alarmingly, stirring as the liquid is added, until all the liquid is incorporated. Continue until all the dairy is incorporated. If the caramel seizes up and solidifies, turn the heat to medium-low and stir until the harden caramel has dissolved.
  • Stir with the whisk and drizzle the hot caramel a tiny bit at a time. You want to slowly heat up the yolks a tiny bit of a time, without scrambling them. Continue to drizzle and add the caramel, whisking the entire time, until all the caramel is incorporated. Stir in the vanilla.


CARAMEL POTS DE CRèME RECIPE - BAKEPEDIA
2015-02-25 Instructions. Position rack in center of oven. Preheat oven to 300°F. Arrange 8 pots de crème cups or other small 4-ounce ramekins in a roasting pan. Combine cream and milk in a saucepan, bring to a boil, turn off heat and set aside to keep warm. Meanwhile place ½ cup sugar in a large nonstick saucepan and caramelize over low-medium heat.
From bakepedia.com
Servings 8
Author Dede Wilson


CARAMEL POTS DE CRèME RECIPE | EPICURIOUS
2004-08-20 Pots de crème are typically made with vanilla or chocolate, but these luscious custards have a deep caramel flavor. Ingredients. Serves 6. 1 1/4 cups sugar. 1/4 cup water. 1 3/4 cups whipping ...
From epicurious.com
3.5/5 (13)
Servings 6


SALTED CARAMEL POTS DE CREME - CURTIS STONE
6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled. 1. 1 Position a rack in the centre of the oven and preheat the oven to 170°C/150°C fan-forced. Place eight 1/2-cup ovenproof cups, custard cups, or ramekins in a large baking pan. 2. In a large heavy saucepan, melt the butter over medium heat.
From curtisstone.com


SALTED CARAMEL POTS DE CRèME RECIPE | RECIPES.NET
Indulge yourself with a creamy Pots de creme for dinner tonight! This smooth custard is made with caramel and flaky sea salt for a flavor-balanced sweet.
From recipes.net


CARAMEL POTS DE CRèME RECIPE - EASY RECIPES
Caramel Pots de Creme Recipe. This recipe for Caramel Pots de Creme is like a pot de creme - creme caramel combination. A rich creamy pot de creme with a sweet caramel bottom layer. You can use pot de creme cups or ramekins. Preparation: Preheat oven to 325F degrees. Place seven 4 oz. or six 6 oz. ramekins/jars in a large roasting pan. In a medium to large …
From recipegoulash.com


CARAMEL POTS DE CREME : RECIPE - EASY RECIPES
Caramel Pots de Creme Recipe. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture.Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. This recipe for Caramel Pots de …
From recipegoulash.com


CARAMEL POTS DE CREME RECIPES
Caramel Pots De Creme Recipes CARAMEL POTS DE CRèME. 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 …
From tfrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #5-ingredients-or-less     #desserts     #easy     #dietary     #low-sodium     #low-in-something     #4-hours-or-less

Related Search