Grateful Ad: Leaderboard ATF 728×90 970×250 970×90

Bakers Royale

A baking blog with dessert recipes and savory hits.

Bakers Royale Book preorder

Caramel Pot de Creme

By

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.

Grateful Ad: Below Post BTF 728×90

Comments

  10. 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!

  14. 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

  20. 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

  25. 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! :)

  28. 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. 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. 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!

  33. 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!

Naomi Robinson

Avatar for Naomi RobinsonWelcome 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