Project Description
On one of our trips to Paris we were out for a late night stroll near the Eiffel Tower and came across the most quaint little restaurant, where we fell in love with their beautiful desserts. This place was nothing fancy but it had a very special charm about it – you could see the Eiffel tower lighting up the night sky in the distance when you looked out the window. It felt magical and yet so comforting and cozy! We all ordered something different from the menu but each of us was mesmerized by our choices. The was a silent hush as we all devoured our desserts. I had the most delicious Caramel Cremes I have ever eaten, seriously, it was a life changing dessert if there is such a thing! It was creamy, smooth and melted in your mouth! It took me years to create something similar but this recipe is very close. This is a custard style dessert and is not super hard to make either but is worth every bit of effort!
You can put them in ramekin dishes but I love to use cute little jars which makes the presentation a little more fun! There won’t be any leftover once your guests have tasted this divine work of art! They will store in the fridge for up to 4 days so if you want to make them in advance you can!
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Salted Caramel Creme Pots
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
Ingredients
- 1 1/4 cup granulated sugar
- 1/3 cup water
- 2 cups heave cream
- 1 teaspoon vanilla extract
- 5 egg yolks
- Sea salt for topping
Instructions
- Preheat oven to 325 F. In a glass baking dish place 4-6 ramekin dishes (or Jars).
- In a medium sauce pan over medium high heat place sugar, water and a pinch of salt.
- Stir until sugar has dissolved. Once this has happened and it starts to boil leave for 8-10 minutes without stirring.
- You want the sugar to turn a nice caramel color which is what gives it the nice flavor so watch it very closely. Be careful not to burn it.
- Slowly whisk cream into sugar mixture, any crystalized sugar will melt again after a few minutes of whisking until it is all smooth and creamy.
- Remove from heat and whisk the eggs then slowly add into the caramel mixture. Be sure to add a small amount at a time so you don’t end up with scrambled eggs.
- Once you eggs are mixed in stir in the vanilla into the mixture.
- Pour evenly into your ramekin dishes or jars.
- Fill the glass pan with boiling water until the dishes are covered half way up the side.
- Place in oven and bake for 40 minutes. The edges will be a firm with a slightly jiggly middle.
- Remove from the water and chill in the fridge for 4 hours before serving.
- Sprinkle salt on top right before serving.
Nutrition
- Serving Size: 6
