Recipes

Salted Caramel Pots de Malted Crème

Salted caramel pots de creme
Image by Andrew Cebulka

The pot de crème is the un-torched version of crème brûlée. This ultra-spoonable dessert is worth the effort, including homemade caramel sauce for the restaurant-worthy presentation.

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yields

10 (4-ounce) servings

    Ingredients
  • 4 cups heavy cream
  • 1 cup whole milk
  • 1½ teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 ounces white chocolate
  • 12 egg yolks
  • Malted cream (recipe follows)
  • Malted Cream
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons malted milk powder
  • ½ teaspoon vanilla extract
steps
  1. Preheat oven to 325 degrees. In a medium pot, bring heavy cream, milk, salt, and vanilla to a gentle simmer. While milk heats, make the caramel. In a large pot over low heat, combine sugar and ½ cup water. Cook, without stirring, as mixture begins to bubble. When it turns a medium amber color, remove from heat and slowly whisk in warm cream mixture. (Be careful, the mixture will bubble and spatter.) Add white chocolate and stir to combine.
  2. In a large bowl, whisk egg yolks. Temper yolks by slowly whisking in half of warm cream base. Add tempered yolks to remaining cream base, then pour through a fine mesh strainer.
  3. Place ten ramekins in a hot water bath (water should be halfway up ramekins). Evenly pour pot de crème base into ramekins. Cover with foil and bake for 45 to 50 minutes. Crème should be just set, but not firm. Refrigerate until well chilled, then garnish with malted cream and serve.

Malted Cream

In a mixing bowl, combine all ingredients and vigorously whisk until cream develops medium to stiff peaks. Refrigerate until serving. Makes 3 cups.

 

  • Recipe By
    Whitney Otawka of Greyfield Inn, Cumberland Island, Georgia
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