Ingredients
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4 tablespoons unsalted butter
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1/2 cup dark brown sugar
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2 1/2 cups heavy cream
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1/2 teaspoon sea salt
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1/2 teaspoon vanilla bean paste
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4 large egg yolks
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garnish
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1 cup whipped cream
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crushed chocolate bar (optional)
Directions
1
Done
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Preheat oven to 325F(160C) with rack in the middle. Place 6 ramekins in a baking dish with large rim and set aside. |
2
Done
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Melt butter in a large saucepan over medium heat. When melted, add the sugar and increase heat to medium-high. Cook, stirring constantly, until smooth and bubbling - about 5 minutes. |
3
Done
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Gradually whisk in heavy cream and bring the mixture to a boil, whisking constantly. |
4
Done
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Remove from heat and whisk in the salt and vanilla. Set aside. |
5
Done
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In a large mixing bowl, whisk egg yolks. Slowly whisk the hot cream into the egg mixture until smooth - make sure to add gradually to avoid the egg yolks cooking. |
6
Done
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Pour the mixture through a sieve to remove any lumps. |
7
Done
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Using a large bowl or measuring cup with a spout, pour the mixture into the ramekins, filling to the top. |
8
Done
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Pour enough hot water into the baking dish to reach about half-way up each ramekin. Loosely cover the baking dish with a piece of aluminum foil. |
9
Done
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Cook for about one hour, it should wobble a little but be cooked through. If not cooked, keep in oven and check every few minutes. |
10
Done
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Remove from water and cool for about 30 minutes. They may be refrigerated for up to one day. |
11
Done
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whipped creamWhip the heavy cream for top into firm peaks, about 5-6 minutes. |
12
Done
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Place each pot de creme ramekin on a dessert plate, top with a dollop of whipped cream. You can sprinkle on your favorite crushed chocolate bar for added pleasure. |