Salted Caramel Pots de Creme

Ingredients:

• 3/4 cups granulated sugar (divided - 1/2 & 1/4)
• a pinch of sea salt
• 3/4 cup of heavy cream
• 1/2 cup of whole milk
• 4 egg yolks
• 1/4 tsp vanilla
• a squeeze of lemon juice
• extra sea salt for sprinkling over pots de creme when it's finished

Directions:

1. Caramelize the sugar...  (Good luck!  I had to do this twice, by looking at 4 different recipes - all of which said to do something different! But I will share what I did)
2. Heat medium size heavy-bottom saucepan over medium heat.
3. Add 1/2 cup sugar and a several drops of water - stir to mix.
4. Continually watch this mixture, as it can burn very quickly. Stir until it caramelizes.
5. The sugar will liquefy, bubble and eventually thicken.  Once the caramel turns a rich amber color, remove from the heat.
6. Add the cream and whole milk, constantly stirring to combine. Return the pan to the heat and keep stirring until smooth.  (At first, the caramel may have some lumps, but they will eventually smooth out.) 
7. Take the caramel off the heat and set aside to cool.
8. Preheat oven to 300°F.
9. In a mixing bowl, whisk together egg yolks, 1/4 cup sugar and vanilla until thick. 
10. Slowly, whisk in the cooled caramel until fully incorporated.  
11. Let the mixture sit still for a minute then skim off any foam that has developed on the surface.
12. Fill ramekins with the custard mixture and place in a roasting pan. Fill the roasting pan with boiling water halfway up the ramekins.
13. Cover with aluminum foil and pierce with holes.
14. Carefully place in the oven and cook for 30—40 minutes.
15. They are finished once they are wobbly in the center but completely firm to the touch.  Let sit 10 minutes covered.  Then, refrigerate for 2 hours before serving.
16. Sprinkle finished pots de creme with additional sea salt right before serving.

#2 through #5

#6

 

 

 

 

 

 

#9

Yum!