• Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Bakers Royale

  • Sweet
  • Savory
  • All Recipes
  • About
    • Press
  • Contact

Caramel Pot de Creme

January 13, 2011 By Naomi Robinson | Bakers Royale 33 Comments

Caramel Pot de Crème ~ A simple three ingredient Valentine’s dessert that will knock your socks off.

Caramel Pot de Creme

Caramel Pot de Creme

Yes, I’m excited about Valentine’s, not because I’m waiting for something special but because it’s one of my favorite holidays to bake for. This year having a blog has amplified that as I try to work in fun Valentine’s motif and whimsy into some photographs.

If you follow me you already know photography is a challenge for me, so trying to throw in a Valentine’s spin poses an even bigger challenge. But I’m learning with each sweaty session.

That said, if the picture fails to capture you, ignore it, and move on towards the subject: the Caramel Pot de Crème. Trust me when I say, it’s hard not to love the deep caramel flavor that comes through the smooth texture of this custard dessert.

A few notes:

  • For the decorative heart I used parchment paper with a heart cut out and then sifted powdered sugar on top with a small sieve used for tea. If you use a cutout design, make sure to rest it directly on top of the surface and not just on the rim of your dish.  The design should be sifted just before serving as the moisture from the pot de crème will melt the powdered sugar.
  • I don’t recommend using store bought caramel as it tends to be overly sweet and lack the deep flavor that makes this dessert.
  • There are two methods to making caramel: dry or wet.  I tend to like the dry method as it cooks faster. The wet method includes adding water to the sugar to dissolve it. For a step-by-step tutorial for using the wet method click here.
  • The pot de crème will keep up to 3 days loosely covered in the refrigerator.
  • Total aside, but any photogs out there know why the red chenille tubing glows like that rather than coming through sharp like the remaining portion of the picture.

Caramel Pot de Crème

Makes approximately eight 4 oz. ramekins

Ingredients:

  • 1 1/4 cups sugar
  • 2 cups whipping cream
  • 6 large egg yolks

Instructions:

  1. Place sugar in a heavy saucepan over medium low heat. As the sugar heats up, the edges and bottoms will melt first. Using the handle of the pan, swirl and tilt it to promote further melting.
  1. Once the sugar has turned deep amber (385degreesF) slowly whisk in the heavy cream. The mixture will violently bubble but will subside quickly as you whisk. Turn off stove and remove pan from heat. Let mixture cool for 15 minutes.
  2. In a medium bowl, whisk the egg yolks.
  3. Return caramel filled saucepan to stovetop over medium low heat.  Then gradually whisk the egg yolks into the caramel mixture. Continue to cook over medium heat, stirring constantly with wooden spoon until the custard coats the back of the spoon, about 4-5 minutes. Remove from heat and pour mixture through a fine mesh strainer into preferred vessels and refrigerate until chilled, about 4 hours.
  4. Let the pot de crème stand at room temperature for 15 minutes and then garnish to preference.

Filed Under: Custards, Fast and Easy, Sweet

« Coconut Raspberry Chocolate Muffins
Tiramisu »

Comments

  1. Paula (Salad in a Jar) says

    January 14, 2011 at 4:14 am

    This sounds so good and easy. On a side note, I don’t see the link for a tutorial for the wet method of making caramel.

  2. Nancy@acommunaltable says

    January 14, 2011 at 5:00 am

    Ok, the photo is downright adorable and the this dessert couldn’t be easier or more elegant – perfect for Valentine’s day!!!

  3. Lauren @ Crave. Indulge. Satisfy. says

    January 14, 2011 at 5:29 am

    YUM, this sounds to die for! Love this photo, the “love” out of pipe cleaners is such a great idea! Your photos are always beautiful!

  4. Cherine says

    January 14, 2011 at 7:58 am

    Looks wonderful.

  5. baobabs says

    January 14, 2011 at 8:28 am

    what a great dessert and an even better picture for it!! I wish I was more creative!!

  6. Sylvie @ Gourmande in the Kitchen says

    January 14, 2011 at 11:08 am

    I never realized until now how similar this is to making ice cream, add a little extra milk, churn it and you’ve got caramel ice cream now too!

  7. Blog is the New Black says

    January 14, 2011 at 11:46 am

    Oh wow! That’s aLL I need?! don’t have to tell me twice!

  8. Rachel @ Baked by Rachel says

    January 14, 2011 at 1:53 pm

    Yum!! You always make me so hungry and craving desserts.

  9. briarrose says

    January 14, 2011 at 2:25 pm

    Looks beautiful!

  10. Xiaolu says

    January 14, 2011 at 3:56 pm

    Aw these are so sweet. I wish I had it together more to post treats before holidays, as these would make a great Valentine’s treat and you’ve given it to us weeks in advance!

  11. Amy | She Wears Many Hats says

    January 14, 2011 at 4:42 pm

    Dear me, this looks fab!

  12. Cookbook Queen says

    January 14, 2011 at 4:43 pm

    3 ingredients?!

    WOW.

    LOVE.

  13. Jen @ BeantownBaker.com says

    January 14, 2011 at 5:02 pm

    These look awesome. Hubby loves caramel so I may just have to make them for Vday this year. And I LOVE the pic! So cute.

  14. Amanda says

    January 14, 2011 at 5:07 pm

    These could not get more gorgeous… and easy! I mean. For you. For me it would be a nightmare. I would cry and scream and be pretty unreasonable. And then I would have to start cooking!

    😉

    Blessings-
    Amanda

  15. Jen @ My Kitchen Addiction says

    January 14, 2011 at 7:50 pm

    These look lovely!

  16. Shaina says

    January 14, 2011 at 8:56 pm

    I am in love with that photo up there. So perfect!

  17. Wenderly says

    January 14, 2011 at 9:14 pm

    This could not be any more lovely Naomi. Seriously. YOU have sweaty photo sessions? (I thought that I was the only one)

  18. Robyn | Add a Pinch says

    January 14, 2011 at 10:34 pm

    Love the photo and this recipe! I can’t wait to give it a try.

  19. Tracy says

    January 14, 2011 at 11:39 pm

    What a simple and fabulous recipe! I love the photo, too!

  20. SMITH BITES says

    January 15, 2011 at 12:13 am

    a beautiful photo and a beautiful recipe – me and caramel go waaayyyyyy back!! really creative w/the photo Naomi, I see nothing wrong w/how it’s styled! xo

  21. Sherlly says

    January 14, 2011 at 5:17 pm

    I’m totally doing this recipe for V-Day. Thanks! Picture is beautiful.

  22. Emily says

    January 15, 2011 at 2:13 am

    I don’t like caramel, but I just wanted to say that the composition of that photo is great!

  23. Aimee @ Simple Bites says

    January 15, 2011 at 3:53 am

    I think the photo evokes a lot of emotions -good ones! Just love these.

  24. Diane {createdbydiane.blogspot.com} says

    January 15, 2011 at 4:46 am

    looks delicious! I don’t know what on earth you are talking about YOUR photography is FABULOUS each time I see a post I’m in AW!

  25. Urvashee says

    January 15, 2011 at 12:00 pm

    Yes, I completely agree with Diane and all the rest that don’t know what you are talking about with regards to your photography! Your photos always look great. And this dessert is as always, too cute! 🙂

  26. Jamie | My Baking Addiction says

    January 16, 2011 at 8:18 pm

    3 ingredients? I love how elegant this is with minimal work involved! Beautifully festive presentation too!

  27. marla {family fresh cooking} says

    January 17, 2011 at 12:49 am

    Naomi I am so surprised to read that you struggle with your photos, I think they are awesome – always. These pots de creme are so pretty & perfect for Valentines Day. xo

  28. Erin Blodgett says

    January 17, 2011 at 4:35 am

    Naomi, I <3 your photos, they look miles better then mine! But we are all our own worse critic, eh? Or like I say, I'm a baker, not a photographer! Anyway, I look to this recipe with MUCH excitement.. especially since I got a new batch of ramikins for Xmas to try out and this looks like the recipe to do it!

  29. ingrid says

    January 17, 2011 at 6:19 pm

    Seriously, Naomi?! You REALLY think your photos need work and are boring? I wish I was there so, I can you a whack! Your photos are always well composed and interesting. I’ve not noticed anything lack in the exposure dept either. I think it’s safe to say you’re doing a great job! Now on to that delicious you’re serving up. You know my love for caramel so this is gonna be whipped up soon. I’m definitely not waiting for V-day!
    ~ingrid

  30. Peggy says

    January 17, 2011 at 9:37 pm

    The picture looks great and definitely makes me want to have a bite! This may make it on my Valentine’s day dinner menu, I know that!

  31. Kathy - Panini Happy says

    January 18, 2011 at 5:24 am

    These are SO pretty – I can’t believe it’s just 3 ingredients! Simple is good. 🙂

  32. Erika J says

    January 18, 2011 at 9:29 pm

    such a cute presentation! have to make this one

  33. perfume says

    January 13, 2014 at 3:14 am

    I’m advised this web site by using my personal cousin. I am not saying beneficial whether or not it upload is usually published through the pup because no one realize these exceptional somewhere around my own trouble. You are superb! Thank you!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

More about Naomi »

 

Recent Posts

Chocolate Cream Guinness Pie with Toasted Meringue

Coffee Crunch Cupcakes via Bakers Royale

Coffee Crunch Cupcakes

Apple Cake with Guinness Caramel Sauce

Chewy Coffee and Chocolate Chunk Blondies

Baker's Royale Cookbook

Categories

Bakers Royale on Instagram

Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Cheetos Flamin’ Hot Crunchy Fried Mac and Cheese Balls ~ Next level game day food!! Am I right?
-
#tailgate #gameday #macandcheese #foodbeast #cheesey
Shrimp and Corn Chowder ~ When things go crazy we Shrimp and Corn Chowder ~ When things go crazy we go simple! Who else feels this? #ad Back to school has been off to a rocky start with mixed up carpool rides to missed days from being sick. Thankfully soups like this come together quickly and easily. All you need are just a handful of fresh ingredients and some pantry staples like @enjoyrealcoco Coconut Milk and @kettleandfire Bone Broth. Both of which are @TetraPakUSA  packaged. This means I can stock my pantry and not worry about rotating the food month-to-month. The aseptic packaging solution helps unopened food have a shelf life of six months or more without the need for refrigeration or preservatives. I’m telling you it’s the little things, like food packaging—something you don’t even think about most days, that ends up being the thing that can have the biggest impact sometimes! #ProtectsWhatsGood
-
#weeknightdinner #comfortfood  #soupseason #soup #dinnerideas
Who’s ready to roll into fall with cozy, autumna Who’s ready to roll into fall with cozy, autumnal picnics? To kickstart the season, the kids and I are headed to the park to enjoy an Apple Spiced Cake and warm sips of Apple Cider sweetened with our favorite pantry staple, @truvia. #ad

Truvia Sweet Complete Sweeteners are zero-calorie and made with plant-based stevia sweetness. Whether you are using the All-Purpose, Brown, or Confectioners Sweetener, they measure cup-for-cup like sugar in your favorite seasonal baked goods! 

Apple Spiced Cake 
Serves 12 

3 cups (14 oz.) self-rising flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
4 teaspoon ground cinnamon
2 teaspoon ground ginger
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves 
3 eggs
1 cup (6.25 oz.) Truvia Sweet Complete Granulated All-Purpose Sweetener 
1 cup (5.75 oz.) Truvia Sweet Complete Brown Sweetener 
1/2 cup buttermilk
1 tablespoon vanilla extract
3/4 cup vegetable oil 
1 1/2 cups (5.5 oz.) peeled and shredded granny smith apple, about 2 large

Heat oven to 350 degrees F. Lightly coat a 10-12 cup bundt pan with non-stick spray. Set aside. 

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a second large bowl, add the eggs, and beat until combined. Add both the Truvia Sweet Complete Granulated All-Purpose and Brown Sweeteners, whisk until fully incorporated. Pour in buttermilk, vanilla extract, and vegetable oil, whisk until combined. 

Fold dry ingredients into the wet until smooth. Add the grated apples and fold until just combined. 

Pour batter in prepared pan and bake for 45 minutes or until a cake tester comes out free of wet batter. Transfer cake to a wire rack and let cool in the bundt pan for 20 minutes. Unmold cake and let cool completely on a wire rack. Before serving, dust with Truvia Sweet Complete Confectioners Sweetener. Enjoy outside with a seasonal beverage!
Easy Chicken Tortilla Soup because fall means swea Easy Chicken Tortilla Soup because fall means sweater weather, cozy soups like this. Who else is ready for this?!
-
Recipe in bio link or Google Easy Chicken Tortilla Soup Bakers Royale
-
#cozy #comfortfood #chickenrecipes #soup #easyrecipes #weeknightmeals #instayum
Coconut Oatmeal Chocolate Bars ~ Holiday condition Coconut Oatmeal Chocolate Bars ~ Holiday conditioning with this one. I’m so ready to eat my weight in holiday sweets.
-
Recipe in in profile link or Google Bakers Royale Coconut Oatmeal Chocolate Bars
-
#baking #bakingwithlove #bakedfromscratch #bakersgonnabake #oats #instayum #instabake
Double Decker Ooey Gooey Bars - Come and get it! W Double Decker Ooey Gooey Bars - Come and get it! We all need the extra fat for winter. Who’s in?
-
#baking #bakersgonnabake #sweettreats #madefromscratch #dessert #brownies #ooeygooey

Copyright © 2022 Bakers Royale

Terms of Use · Privacy Policy · Contact