Salted Caramel Pots de Crème

Salted Caramel Pots de Crème


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These decadent little custards may be small, but they are definitely sweet enough to quell even the strongest of cravings.

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Chicago, IL

Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

8 servings


  • 4 tablespoons of butter
  • ¾ cup packed light brown sugar
  • ½ teaspoon kosher salt
  • ½ vanilla bean, cut lengthwise
  • 6 large egg yolks
  • 2 cups heavy cream
  • Sea salt for garnish

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Preheat the oven to 325F.
Whisk the egg yolks until fully blended. Set aside.
In a heavy-bottomed saucepan, melt the butter on medium before whisking in the kosher salt and sugar. Scrape the vanilla seeds from the bean and add to the mixture before dropping in the bean as well.
Stir until the texture thickens like sand and has a caramel fragrance.
Reduce the heat to medium low and gradually add the cream, whisking until the sugar dissolves.
Very slowly, add a small amount of the caramel mixture to the yolks, whisking to make sure it is fully tempered and the eggs won’t scramble. Then, gradually add the rest, whisking the whole time. If necessary, strain the custard through a fine sieve.
Divide the custard equally into cups and put into a large pan. Carefully poor in enough hot water into the pan to come about halfway up the sides of the cups before covering with aluminum foil, keeping one corner open.
Bake for about 50 minutes, until the custards are set around the edges but still jiggle when shaken.
Remove the cups from the pan and transfer to a rack to cool for about an hour.
Sprinkle a pinch of sea salt over each pot de crème and enjoy!

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