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creme unsalted butter brown sugar heavy cream salt vanilla bean egg yolks boiling water caramel sauce sugar vanilla whipped creme
Viewed: 102 - Published at: 10 years agoIngredients
- Pots de Creme
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 1 cup dark brown sugar
- 5 cups heavy cream
- 1 tablespoon fine sea salt
- 1 vanilla bean, seeds scraped
- 6 large egg yolks
- boiling water
- Caramel Sauce
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- whipped creme fraiche and maldon sea salt, for serving
Method
- MAKE THE POTS DE CREME Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
- In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.
- MAKE THE CARAMEL SAUCE In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla.
- Top the pots de creme with the caramel sauce and whipped creme fraiche, sprinkle with Maldon sea salt and serve.
