SALTED CARAMEL POTS DE CREME
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
- Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
- Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup.
- Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
- Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.
SALTED CARAMEL CHOC POTS
Combining sweet and salty flavours really works when chocolate and toffee is involved - best served in individual portions
Provided by Sarah Cook
Categories Dessert, Dinner
Time 35m
Yield Makes 2
Number Of Ingredients 7
Steps:
- Mix the caramel with the salt, divide between 2 small glasses and chill.
- Melt the chocolates together in a glass bowl set over a pan of barely simmering water. Snap the grissini into short lengths, then dip each end into the chocolate to coat a little. Sit on a wire rack for the chocolate to drip and set a little, then dip the chocolate ends into the sugar to coat. Sit in an airtight container lined with baking parchment and chill to set until ready to serve.
- Stir the double cream and milk into the remaining melted chocolate until smooth, then scrape into a jug. Slowly pour on top of the caramel, around the edges first. Chill the pots for at least 2 hrs, or up to 24 hrs.
- To serve, scatter a little more sea salt on top of each pot, then add one or two sugar-tipped grissini.
Nutrition Facts : Calories 847 calories, Fat 53 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 79 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.5 milligram of sodium
SALTED CARAMEL POTS DE CRèME
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.
Provided by Curtis Stone
Categories Milk/Cream Dairy Dessert Entertaining Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
- 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
- 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
- 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
- 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
- 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
- Storing:
- The pots de crème can be refrigerated for up to 2 days.
More about "salted caramel choc pots recipes"
SALTED CARAMEL CHOCOLATE POTS RECIPE - HINT OF HELEN
From hintofhelen.com
4.4/5 (34)Total Time 1 hr 10 minsCategory DessertCalories 408 per serving
- Pour the double cream into a saucepan and heat gently (do not boil) until it begins to form small bubbles around the edges - then turn the heat off. You want the cream warm enough to melt chocolate, but not boiling or simmering.
- Put the pieces of broken chocolate into the warm cream and stir until melted - be patient and stir continually*. Keep the heat off, then set aside.
- Open the tin of caramel, and place a generous tablespoon of caramel into each of your ramekins
SALTED CARAMEL CHOCOLATE POTS - SO VEGAN
From wearesovegan.com
5/5 (1)Category DessertsServings 4Estimated Reading Time 2 mins
SALTED CARAMEL CHOCOLATE POTS RECIPE | DESSERT RECIPES
From realfood.tesco.com
5/5 (10)Category DessertCuisine GlobalTotal Time 1 hr 15 mins
SALTED CHOCOLATE POTS WITH CARAMEL SAUCE - EASY …
From easycheesyvegetarian.com
SALTED CARAMEL POTS DE CRèME - COOKING CLASSY
From cookingclassy.com
SALTED CARAMEL AND CHOCOLATE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SALTED CARAMEL CHOCOLATE POT RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SALTED CARAMEL CHOCOLATE POTS | DESSERT RECIPES | GOODTO
From goodto.com
3/5 Category DessertEmail [email protected]Total Time 15 mins
CROCK-POT SALTED CARAMEL HOT CHOCOLATE - CROCK-POT LADIES
From crockpotladies.com
SALTED CARAMEL CHOC POTS RECIPE BBC GOOD FOOD RECIPES
From assessoriamed.youramys.com
HOMEMADE SALTED CARAMEL RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
S'MORES CHOCOLATE POT RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SALTED CARAMEL POTS DE CRèME | CURTIS STONE RECIPES | SBS FOOD
From sbs.com.au
25 BEST HOMEMADE HOT CHOCOLATE RECIPES - SUGARHERO
From sugarhero.com
SALTED CARAMEL BARK RECIPE GOOD HOUSEKEEPING RECIPES
From nyamaneilang.coolfire25.com
INSTANT POT SALTED CARAMEL HOT CHOCOLATE
From 365daysofcrockpot.com
VEGAN CHOCOLATE SALTED CARAMEL POTS – THE VEGAN LARDER
From theveganlarder.com
20 DECADENT CHOCOLATE AND CARAMEL DESSERTS | MYRECIPES
From myrecipes.com
SALTED CARAMEL CHOC POTS RECIPE BBC GOOD FOOD RECIPES
From michael.dcmusic.ca
SALTED CARAMEL, MISO AND CHOCOLATE TART RECIPE
From goodhousekeeping.com
CHOCOLATE POT DE CRèME WITH SALTED CARAMEL - A BAJILLIAN RECIPES
From abajillianrecipes.com
SLOW COOKER SALTED CARAMEL HOT CHOCOLATE - CREME DE LA CRUMB
From lecremedelacrumb.com
THE BEST CARAMEL APPLE PIE RECIPE | THERECIPECRITIC
From therecipecriticzz.pages.dev
SALTED CARAMEL MARSHMALLOW RECIPE
From food52.com
CHOCOLATE-COVERED NUTS RECALLED DUE TO UNDECLARED ALLERGEN
From parade.com
VEGAN SALTED CARAMEL CHOCOLATE POTS | YUMSOME
From yumsome.com
You'll also love