Velvety French Pot de Crème with Caramel Sauce
A luxurious custard dessert, topped with a decadent caramel drizzle.
This classic French dessert combines the creaminess of a silky pot de crème with the rich, buttery taste of homemade caramel sauce, creating a true indulgence.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Pot de Crème
For the Caramel Sauce
Preparation
Preparing the Pot de Crème
Preheat Oven
Preheat the oven to 325°F (163°C).
Steep Cream
In a medium saucepan, combine heavy cream, whole milk, and vanilla bean with seeds. Bring to a gentle simmer over medium heat, then remove from heat and let it steep for 15 minutes.
Whisk and Strain
In a bowl, whisk together sugar and egg yolks until pale and smooth. Gradually whisk in the warm cream mixture, removing the vanilla bean. Strain the mixture through a fine sieve.
For the silkiest texture, strain the custard mixture before pouring it into ramekins.
Preparing the Caramel Sauce
Combine Sugar and Water
In a heavy-bottomed saucepan, combine sugar and water, stirring until sugar is dissolved.
Cook to Amber
Raise the heat to medium-high and cook without stirring until a deep amber color forms.
Do not leave the caramel unattended as it can burn quickly.
Finish Sauce
Remove from heat, carefully whisk in warmed cream and butter until smooth. Add salt and set aside to cool.
Use a silicone spatula to scrape every bit of caramel from the pan.
Cooking Process
Bake the Custard
Pour the strained custard into ramekins, place them in a baking dish, and fill with hot water halfway up the sides. Cover with foil and bake for about 45–50 minutes or until just set.
Chill the Pots de Crème
Remove the ramekins and allow them to cool completely at room temperature before refrigerating for at least 1 hour.
Drizzle with Caramel
Just before serving, drizzle the chilled pots de crème with the cooled caramel sauce.
Plating & Serving
Velvety French Pot de Crème with Caramel Sauce
Velvety French Pot de Crème with Caramel Sauce
Plating & Serving
Serve each pot de crème with a generous drizzle of caramel sauce over the top, allowing the sauce to cascade over the sides of the smooth custard.