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Salted Caramel Pots de Crème
- Yield: Makes 6
Description
Ingredients
Units
Scale
The custard
- 1 cup heavy cream
- 1 cup whole milk
- 2/3 cup local honey, such as that made by Island Bee Company
- 1/4 tsp sea salt, such as MV Sea Salt, plus more for finishing
- 2 large eggs
- 1 egg yolk
- 1 tsp vanilla extract
The salted caramel sauce
- 1/2 cup sugar
- 1/2 cup local honey
- 1/4 cup water
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 1/2 tsps sea salt
Instructions
- Preheat the oven to 325°F. Place six 6- to 8-ounce ramekins in a baking dish and set aside.
- For the custard, simmer the heavy cream, milk, honey, and salt in a medium saucepan over medium-low heat. Meanwhile, whisk the eggs, yolk, and vanilla in a large bowl.
- Once the cream mixture comes to a simmer, add it to the egg mixture in a thin stream, whisking constantly. Strain the mixture through a sieve into a large measuring cup. (Don’t skip this step! Straining ensures a smooth custard.) Pour evenly among the ramekins.
- Cover each ramekin tightly with foil. Fill the baking dish halfway up the sides of the ramekins with boiling water. Bake the custards for 30 minutes. They should jiggle slightly in the center. If the custards are too loose, return them to the oven and check every 5 minutes. The custards will continue to cook once they’re removed from the oven. Allow them to cool completely in the pan, then remove the ramekins and refrigerate for at least 2 hours, and preferably overnight.
- For the sauce, combine the sugar, honey, and water in a deep, medium stainless steel pot. Brush the sides of the pan with a wet brush. Turn the heat to high, and cook until golden brown, about 8 minutes (every stove is different, so watch for the color more than the time). Don’t step away as the caramel can quickly burn.
- Carefully pour in the cream and whisk — the mixture will bubble up. Whisk in the vanilla and salt and cook for 2 additional minutes. Transfer to an airtight container, cover, and cool.
- To serve, spoon sauce over each pot and finish with sea salt.
Extra Egg Whites or Yolks?
There’s no need to pitch an egg white when a recipe calls only for yolk. Add it to egg dishes (like a frittata), swirl it into a soup, or fry it into leftover rice. You can also use it as a binder in homemade granola or use it to add a foamy, frothy head to a cocktail (like this vodka-based Morning Glory). If you have a few left over whites, consider making meringue (here’s a fancy dessert, or you can just do the meringue part and bake them into cookies!).
