Velvety French Pot de Crème with Caramel Sauce

Name: Velvety French Pot de Crème with Caramel Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Heavy Cream; Whole Milk; Vanilla Bean; Granulated Sugar; Egg Yolks; Granulated Sugar; Water; Heavy Cream; Unsalted Butter; Salt

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

Heavy Cream

2 cups

Whole Milk

1 cup

Vanilla Bean

split and seeds scraped

Granulated Sugar

1/2 cup

Egg Yolks

6 large

For the Caramel Sauce

Granulated Sugar

1 cup

Water

1/4 cup

Heavy Cream

1/2 cup, warmed

Unsalted Butter

2 tablespoons, diced

Salt

Pinch

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