Caramel Pot de Crème ~ A simple three ingredient Valentine’s dessert that will knock your socks off.
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
- 1 1/4 cups sugar
- 2 cups whipping cream
- 6 large egg yolks
- 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.
- 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.
- In a medium bowl, whisk the egg yolks.
- 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.
- Let the pot de crème stand at room temperature for 15 minutes and then garnish to preference.