The Best Salted Caramel Pots de Crème Recipe!
I mean, I expected these to be good because they are made of all the good stuff, but they even exceeded my expectations! They were so dreamy and then some! Could I add any more exclamation points??!! I really, really love these. If you like salted caramel you will love these too. I mean really what’s not to love here? I made these twice because I found out the hard way the first time that as some recipes may suggest to whip the egg yolks until they are light and fluffy (which I did, by hand for several minutes until it was that lovely creamy, pale consistency). If doing that you’ll find in the end you get all these air bubbles, foam layers just float up to the tops of the pots and give them this strange, not-so-appealing appearance once they’re baked.
I also preferred the texture of them without whipped-up egg yolks anyway. So, with that said just mix your eggs to blend them – no need to get crazy and whisk like mad there. Another key here is not to burn your caramel, of course. But also don’t underdo it or you won’t get that rich caramel flavor. Caramel can be tricky but once you figure out that prime moment where the caramel has just turned that deep rich, rosiesh orange without being too dark – boom! All life’s problems are gone when you have the perfect caramel desserts.
Do be sure to have ingredients ready with this because you need to work quickly once the color reaches that stage. All caramel dessert recipes will warn you to keep a sharp eye out for that perfect dulce de leche color. One thing I did with these to speed the chilling process up was to chill them in an ice bath in a 13×9-inch pan (with lots of ice). I needed them chilled in 2 hours instead of 4, it worked great but after they sat at room temp for a few minutes once I took them out of the fridge they did get a little bit of that sweat, which you’ll see. Food blogger probs, chasing daylight :).
All these little details make them seem more complicated than they really are. The caramel is the only tricky part here, other than that you’ll breeze right through these. They’ll just take some patience in waiting for them to bake and cool and chill. Indeed these are some of those things that are definitely worth every single calorie. I will dream about these things for weeks and weeks until I make them again.
How to Serve Salted Caramel Puddings
I think these are perfect with just the flaky salt topping, but you could use this dessert in so many ways.
Drizzle with chocolate sauce Sprinkle with cinnamon, chopped pecans, and peanuts Spread onto apple slices for fast-track caramel apples Use this as a caramel drizzle or homemade salted caramel sauce over pecan pie, cheesecake, pumpkin pie, brownies, or vanilla ice cream Dip cookies, bananas, pretzels, or buttery shortbread into your caramel pot
