Salted Caramel Po-de-Creme
Votes: 1
Time: 3 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This wonderful French dessert will captivate you with its silky texture and vibrant chocolate and caramel flavors, enhanced by a pinch of sea salt. Hot salted caramel is mixed with chocolate and cream, then, with the addition of egg yolks, transformed into a thick, pudding-like custard. The custard is then divided into small molds and baked in a double boiler. Serve chilled, sprinkled with coarse salt.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups heavy cream
- 0.5 cups whole milk
- 0.5 tsp vanilla extract
- 0.5 tsp sea salt + extra for sprinkling
- 1 cup of sugar
- 30 g milk chocolate, finely chopped
- 6 large egg yolks
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Recipes with similar ingredients: eggs, cream, milk, sea salt flakes, milk chocolate, caramel
Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- In a small saucepan, heat the heavy cream, milk, vanilla, and salt over medium heat until the mixture begins to bubble. Remove from the heat and cover to keep warm.
- Cook the caramelCombine the sugar and 1/4 cup water in another small saucepan and heat over medium heat, stirring until the sugar dissolves. Cook, swirling the pan occasionally but not stirring with a spoon, until the mixture turns amber, about 10 minutes. Brush off any sugar crystals stuck to the sides of the pan with a damp pastry brush. Remove from heat and thoroughly stir in the warm cream mixture (the caramel will bubble vigorously). Add the chocolate and stir until smooth.
- In a medium bowl, whisk the egg yolks. Stir 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 evenly among six 180ml (6 fl oz) ramekins. Place them in a large baking dish, then add enough hot water to come about halfway up the ramekins. Cover the dish tightly with foil and bake until the custard is set around the edges but still jiggly in the center, 45-50 minutes.
- Remove the molds from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until completely cool, at least 2 hours or overnight. Sprinkle with salt.
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