Salted Caramel Pots De Creme
This fancy dessert is perfect for a dinner party
Makes enough for: 8 Pots De Creme
Ingredients
- 110 g coconut sugar
- 40 g salted butter
- 540 mls cream
- 10 mls flaky salt
- 5 mls vanilla extract
- 6 egg yolks
- boiling water for the roasting pan
to finish
- whipped cream for serving (I used very little)
- 8 pecan nut halves, lightly toasted
- flaky salt (just a little for each one)
Method
- Preheat the oven to 150° Celsius
- Place the sugar and butter into a large heavy bottomed saucepan and leave to melt, without stirring, over a medium temperature
- Leave to cook until a dark caramel colour and it smells nutty
- Slowly pour in the cream, whisking the entire time
- Once the cream has been incorporated, remove from the heat and add the salt and vanilla
- Whisk to allow the salt to melt and the flavours to meld, then strain into a jug
- Place the egg yolks into a stand mixer bowl and whisk on a slow speed while you slowly pour the caramel into the bowl
- Once all the caramel has been whisked in, divide the mixture between 8 ovenproof ramekins (or espresso mugs like I have used)
- Place them into a roasting pan and add the water to come to a ⅓ of the way up the ramekins
- Cover with foil and place into the oven for an hour
- Remove the pan from the oven and remove the ramekins from the pan
- Leave to cool then cover with cling film and place into the fridge until you are ready to serve them
- Top each with a small amount of whipped cream, a dash of salt and a pecan nut half and serve