Salted Caramel Pots
These Salted Caramel Pots are a decadent dessert, combining silky caramel custard with a perfectly balanced hint of salt. Each ramekin is baked to creamy perfection, then topped with whipped cream, white chocolate shavings, chopped pecans, and a chocolate heart for a touch of elegance. A sprinkle of flaky sea salt enhances the rich caramel flavor, making this dessert an indulgent treat for any occasion.
Recipe - Leonard #716
Salted Caramel Pots
Prep Time35 Minutes
Servings6
Cook Time35 Minutes
Ingredients
1 cup heavy cream
1/2 cup whole milk
1/4 tsp salt
6 Tbs granulated sugar, divided
2 Tbs water
3 large egg yolks
1 large egg
whipped cream, white chocolate shavings, chopped pecans and chocolate hearts (for garnish)
flaky sea salt, for garnish
Directions
- Preheat oven to 325° F. Place 6 (4 oz) ramekins in a 9 x 13 pan. Set aside.
- Add the cream, milk and salt to a saucepan. Warm it over low heat. Place another saucepan over medium heat. Add 2 tablespoons of sugar and the water. Let the sugar melt. When it begins to caramelize, start stirring. Add another 2 tablespoons of sugar, and continue to stir. Keep stirring until sugar is a deep caramel color and begins to form bubbles. Turn off the heat, and stand away from the pot. Drizzle in a small amount of the milk mixture. While stirring, slowly continue to add the liquid. Stir until smooth and not lumpy. Remove from heat. Let cool for 5 minutes.
- Place the yolks, egg and remaining sugar in a large measuring cup. Whisk to blend. While still whisking, add 1/4 cup of the caramel liquid. Continue to add it slowly, so the eggs don’t scramble. Keep whisking until all liquid is incorporated.
- Divide the mixture between the ramekins (about 2/3 full). Prepare a water bath by pouring hot water into the 9 x 13 pan to about halfway up the sides of the ramekins. Bake for 25 to 35 minutes, or until tops darken and custard jiggles just a little in the center. Let cool. Serve at room temperature or cold. Garnish with a dollop of whipped cream, chocolate shavings, chopped nuts, a pinch of flaky sea salt and a chocolate heart.
Nutritional Information
Per Serving (1): Calories: 230, Fat: 18 g (11 g Saturated Fat), Cholesterol: 170 mg, Sodium: 130 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 4 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 6 servings
High-Quality Milk Fresh From Our Family Farm In Gustine, Texas. The Pastures Of Luxembourg To Fields We Can Trace Dairy Heritage All Way Back 1890. For Over 30 Years, Have Been Providing Products Local Families. Hope Share Passion And Love With You Your Through Delicious, Farm-Fresh Pay a $2 Bottle Deposit Each Glass Rinse Return Bottles Get Or It Go Towards Next Visit Vollemansdairy.com Learn More - 16 Fluid Ounce
$6.49$0.41/fl oz
Brookshire's Whole Milk - 1 Quart
$1.69$1.69/qt
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Not Available
Not Available
Not Available
Ellis Pieces Pecan - 6 Ounce
$5.99$1.00/oz
Morton Coarse Sea Salt - 17.6 Ounce
$3.49$0.20/oz
Nutritional Information
Per Serving (1): Calories: 230, Fat: 18 g (11 g Saturated Fat), Cholesterol: 170 mg, Sodium: 130 mg, Carbohydrates: 14 g, Fiber: 0 g, Protein: 4 g.
Directions
- Preheat oven to 325° F. Place 6 (4 oz) ramekins in a 9 x 13 pan. Set aside.
- Add the cream, milk and salt to a saucepan. Warm it over low heat. Place another saucepan over medium heat. Add 2 tablespoons of sugar and the water. Let the sugar melt. When it begins to caramelize, start stirring. Add another 2 tablespoons of sugar, and continue to stir. Keep stirring until sugar is a deep caramel color and begins to form bubbles. Turn off the heat, and stand away from the pot. Drizzle in a small amount of the milk mixture. While stirring, slowly continue to add the liquid. Stir until smooth and not lumpy. Remove from heat. Let cool for 5 minutes.
- Place the yolks, egg and remaining sugar in a large measuring cup. Whisk to blend. While still whisking, add 1/4 cup of the caramel liquid. Continue to add it slowly, so the eggs don’t scramble. Keep whisking until all liquid is incorporated.
- Divide the mixture between the ramekins (about 2/3 full). Prepare a water bath by pouring hot water into the 9 x 13 pan to about halfway up the sides of the ramekins. Bake for 25 to 35 minutes, or until tops darken and custard jiggles just a little in the center. Let cool. Serve at room temperature or cold. Garnish with a dollop of whipped cream, chocolate shavings, chopped nuts, a pinch of flaky sea salt and a chocolate heart.