Salted Caramel Pots de Crème
These custards start with an easy caramel sauce and are finishes off with a short bath on the counter in a slow cooker. The addition of salt makes them feel more upscale, a guaranteed way to let your guests think you’re a fancy-pants gourmet.
Adapted from Best of Bridge: The Family Slow Cooker
- 1 cup 2% milk
- 1 cup whipping (35%) cream
- ¾ cup plus 2 Tbsp packed brown sugar
- 1/8 tsp salt
- ¼ cup water
- 2 Tbsp light corn syrup
- 6 large egg yolks
- ½ tsp vanilla
- Large-flake salt
Prep and Cook
- In a medium saucepan, gently heat milk and cream oven medium heat (don’t allow the mixture to come to a boil).
- In a large saucepan combine ¾ cup brown sugar, salt, water and corn syrup. Bring to a boil over medium-high heat; continue to let boil, whisking constantly, until large bubbles form and start to pop at a slower rate (you’ll know when you see it).
- Remove from heat and whisk in the warm milk mixture.
- In a large bowl, whisk 2 tablespoons brown sugar and egg yolks until well combined. Gradually pour the hot cream mixture into the egg yolk mixture. Strain through a fine mesh sieve and skim any foam off the top with a spoon.
- Divide among 4 to 6 ramekins or heatproof coffee cups (whatever fits best) and arrange in a 6-quart slow cooker. Some of the ramekins may need to sit in a second tier, supported by the rims of the lower ones.
- Carefully pour hot water into the slow cooker, around, but not into, the ramekins so that it comes about halfway up the sides of the lower ones. Cover and cook on high for 2 ½ to 3 ½ hours or until custard is set but still slightly jiggly (a knife should come out clean if inserted in the middle).
- Use tongs or a metal flipper to carefully life the ramekins onto a wire rack. Let cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 2 hours and up to a day. Sprinkle each portion with a pinch of salt before serving.