Velvety French Pot de Crème with Caramel Sauce
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Pot de Crème
- 1
Preheat Oven
Preheat the oven to 325°F (163°C).
- 2
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.
- 3
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.
Tip: For the silkiest texture, strain the custard mixture before pouring it into ramekins.
Preparing the Caramel Sauce
- 1
Combine Sugar and Water
In a heavy-bottomed saucepan, combine sugar and water, stirring until sugar is dissolved.
- 2
Cook to Amber
Raise the heat to medium-high and cook without stirring until a deep amber color forms.
Tip: Do not leave the caramel unattended as it can burn quickly.
- 3
Finish Sauce
Remove from heat, carefully whisk in warmed cream and butter until smooth. Add salt and set aside to cool.
Tip: Use a silicone spatula to scrape every bit of caramel from the pan.
How to Make Velvety French Pot de Crème with Caramel Sauce
Total time: 2 h · Yields 6 servings
- 1
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.
- 2
Chill the Pots de Crème
Remove the ramekins and allow them to cool completely at room temperature before refrigerating for at least 1 hour.
- 3
Drizzle with Caramel
Just before serving, drizzle the chilled pots de crème with the cooled caramel sauce.
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