Recipe: Caramel Pot de Crème

Pot de créme or "pot of cream" is a decadent custard that has the texture of a thick, sturdier pudding. It's hands down my favorite custard dessert, sorrynotsorry créme brûlée. Typically it's topped with a sexy dollop of whipped cream, and boy do I love me a sexy dollop. Truth be told, I haven't met a pot de créme that I haven't liked, and this recipe is no exception. Best part about it is that it only calls for 4 ingredients, that you probably already have. Now you really have no excuse not to try this recipe on for size. 

Happy pot de créme-ing friends!

Caramel Pot de Crème
Recipe adapted from
Yield: 6 small jars

6 large egg yolks
3/4 cup granulated white sugar
2 cups heavy cream (or 1 1/2 cups heavy cream and 1/2 cup whole milk)
1/2 tsp vanilla extract

Optional toppings:
1 cup heavy whipping cream
Maldon sea salt
Shortbread cookie

1.  Set oven to 325F
2.  Whisk the egg yolks in a small bowl until well blended. Set aside.
3.  In a heavy bottomed sauce pan combine the sugar and 1/2 cup water and stir gently to combine. Over medium heat, simmer the mixture WITHOUT STIRRING until sugar starts to dissolve. Increase to medium-high heat and boil for anywhere from 5-10 minutes, until the sugar syrup starts to brown. The browner the syrup gets, the more flavor you will have in your finished custard. Pro tip: once the mixture starts to smoke (burn), wait 30 more seconds until step 4. Trust me, this will increase the richness of the flavor. 
4.  When the syrup is nice and brown, whisk in the cream (be careful, it will spurt) and continue to stir while you lower the heat to medium. The caramel with be hardened at first and will dissolve as the cream heats. Stir just until all the bits of caramel are dissolved.
5.  Slowly drizzle the cream mixture into the egg yolks, whisking as you drizzle. Continue until all the cream has been incorporated into the eggs and is smooth. Stir in the vanilla extract.
6.  Pour the mixture into 6 small oven safe glasses.
7.  Set the glasses in a baking dish and pour hot water into the dish to come up about an inch or two.
8.  Bake for about 30-40 minutes, until the custards are set on the edges, but still a little wobbly in the center.
9.  Let cool and then refrigerate until chilled.
10.  Serve with one of the below:
- a sprinkle of Maldon sea salt
- a dollop of lightly sweetened whipped cream and Maldon salt
- a dollop of lightly sweetened whipped cream and a blackberry
- go for the full Monty! A dollop of lightly sweetened whipped cream, a blackberry and shortbread cookie crumbles

French themed din? Cue pot de créme.