Caramel cream in pots
Description
Pot de crème is a classic French dessert that literally translates as "pot of custard." In preparation, pot de crème is similar to crème brûlée, but differs in having a lower cream content and a lighter consistency.
Instructions
- 1
Step 1
1. Preheat the oven with the rack in the center to 150°C. Line a large baking dish with a double layer of parchment paper, then place eight 120-ml ramekins into it. Bring water to a boil in a kettle, turn off the heat, and set aside. In a saucepan over medium heat, warm the cream and milk, or heat in the microwave, then set aside. Measure out 1/4 cup of sugar and set aside separately. Heat a medium heavy-bottomed saucepan over medium heat and add 2 tablespoons of the remaining sugar. Once the sugar melts, stir. When the color becomes uniform, add another 2 tablespoons of sugar and continue stirring until melted. Add the remaining 1/4 cup of sugar, 2 tablespoons at a time. Once all the sugar turns amber-colored, gradually stir in the warm cream and milk. The mixture will bubble vigorously. Remove the saucepan from the heat.
- 2
Step 2
2. Place the eggs, egg yolks, and the remaining 1/4 cup sugar into a large measuring cup or a small bowl and whisk together. While continuing to whisk, gradually add a small amount of the hot caramel mixture. Do this carefully to prevent the eggs from curdling. Pour the egg mixture into the remaining liquid. If there is any foam on the surface of the custard, skim it off with a spoon. Pour the custard into ramekins. Add enough hot water from the kettle to a baking dish so that it comes halfway up the sides of the ramekins. Tightly cover the baking dish with plastic wrap, leaving two small vents at opposite corners.
- 3
Step 3
3. Bake the dessert for 35–40 minutes, until the top is dark and the center jiggles slightly when the ramekin is gently shaken. Carefully remove the dish from the oven and let it cool for 10 minutes, then remove the plastic wrap and transfer the ramekins to a cooling rack. Place the dessert in the refrigerator once it reaches room temperature. When the custard has cooled, loosely cover the ramekins with plastic wrap. Serve the dessert chilled, optionally garnished with whipped cream. If the dessert has been refrigerated for several hours or overnight, let it stand at room temperature for 20 minutes before serving.