Salted Caramel Brown Sugar Pots de Crème

Nerds with Knives

Ready in: 60 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 8
Vegetarian
Gluten Free

Ingredients

  • 1/2 cup dark brown sugar (for custard)
    Baking
  • 1 1/2 cups dark brown sugar (for caramel)
    Baking
  • 12 large egg yolks
    Milk, Eggs, Other Dairy
  • Maldon salt or fleur de sel (or any course sea salt) as garnish
    Spices and Seasonings
  • 2 cups heavy cream (room temperature)
    Milk, Eggs, Other Dairy
  • 1/4 teaspoon fine sea salt
    Spices and Seasonings
  • 3/4 teaspoon vanilla extract
    Baking
  • 1 3/4 cups whole milk (room temperature)
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 325F/170C
  • Mix 1 cups sugar with teaspoon salt and cup water in a heavy bottomed sauce pan over medium heat. Continue to stir while the sugar liquifies and bubbles and starts to caramelize (about 5 minutes). Due to the sugars original dark color, its very hard to judge the caramelization visually. Just stir the sugar until you can smell a nice toasty aroma, but be careful that it does not burn.
  • Remove the pan from heat and add the cream and milk slowly, whisking until the sugar is completely mixed with the liquids. Set aside.With a whisk or hand mixer, blend egg yolks with cup dark brown sugar and vanilla.Slowly add the caramel/cream mixture into the egg mixture, while continuing to blend with a whisk. Next, strain the liquid through a fine mesh sieve to remove any bits of scrambled egg.
  • Place the pots in a roasting pan or large oven-proof skillet. Fill hot water half-way up the sides of the pots. Tightly cover with aluminum foil, poke a few holes in the foil, and bake at 325 degrees for about 40 minutes until the custard is set along the sides but the middle is still slightly wobbly.
  • Remove the pan from the oven, then remove the pots from the water and let cool to room temperature. Refrigerate, covered, for a minimum of one to two hours.
  • Garnish with flaky sea salt right before serving.Preheat oven to325F/170C
  • Mix 1 1/2 cups sugar with 1/4 teaspoon salt and 1/4 cup water in a heavy bottomed sauce pan over medium heat. Continue to stir while the sugar liquifies and bubbles and starts to caramelize (about 5 minutes). Due to the sugars original dark color, its very hard to judge the caramelization visually. Just stir the sugar until you can smell a nice toasty aroma, but be careful that it does not burn.
  • Remove the pan from heat and add the cream and milk slowly, whisking until the sugar is completely mixed with the liquids. Set aside.With a whisk or hand mixer, blend egg yolks with 1/2 cup dark brown sugar and vanilla.Slowly add the caramel/cream mixture into the egg mixture, while continuing to blend with a whisk. Next, strain the liquid through a fine mesh sieve to remove any bits of scrambled egg.
  • Place the pots in a roasting pan or large oven-proof skillet. Fill hot water half-way up the sides of the pots. Tightly cover with aluminum foil, poke a few holes in the foil, and bake at 325 degrees for about 40 minutes until the custard is set along the sides but the middle is still slightly wobbly.
  • Remove the pan from the oven, then remove the pots from the water and let cool to room temperature. Refrigerate, covered, for a minimum of one to two hours.
  • Garnish with flaky sea salt right before serving.

Nutrition

  • Calories: 530.02  cal  (26.5%)
  • Fat: 30.52  g  (46.95%)
  • Saturated Fat: 17.14  g  (107.09%)
  • Carbohydrates: 59.13  g  (19.71%)
  • Sugar: 56.31  g  (62.57%)
  • Cholesterol: 363.53  mg  (121.18%)
  • Sodium: 339.7  mg  (14.77%)
  • Protein: 7.01  g  (14.02%)
  • Vitamin A: 1328.83  IU  (26.58%)
  • Selenium: 17.21  µg  (24.59%)
  • Phosphorus: 183.4  mg  (18.34%)
  • Calcium: 177.74  mg  (17.77%)
  • Vitamin B2: 0.29  mg  (17.1%)
  • Vitamin D: 2.49  µg  (16.58%)
  • Vitamin B12: 0.84  µg  (14.08%)
  • Vitamin B5: 1.19  mg  (11.86%)
  • Folate: 42.83  µg  (10.71%)
  • Vitamin E: 1.33  mg  (8.84%)
  • Vitamin B6: 0.15  mg  (7.33%)
  • Zinc: 0.94  mg  (6.26%)
  • Iron: 1.12  mg  (6.24%)
  • Potassium: 216.64  mg  (6.19%)
  • Vitamin B1: 0.08  mg  (5.5%)
  • Magnesium: 15.78  mg  (3.94%)
  • Copper: 0.06  mg  (3.14%)
  • Manganese: 0.05  mg  (2.68%)
  • Vitamin K: 2.24  µg  (2.14%)

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