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 - Red Oak #108
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.
35 minutes
Prep Time
35 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Volleman's Family Farm Heavy Cream - 16 Fluid ounce
$6.49$0.41/fl oz
Brookshire's Whole Milk - 1 Quart
$1.59$1.59/qt
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Not Available
Brookshire's Large White Eggs - 6 Each
$2.89$0.48 each
Brookshire's Large White Eggs - 6 Each
$2.89$0.48 each
Cool Whip Whipped Cream, Extra Creamy - 8 Ounce
$2.19$0.27/oz
Morton Sea Salt, Coarse - 17.6 Ounce
$3.29$0.19/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.