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January 07, 2011

Satisfying my caramel cravings with Caramel Pots De Crème


I’m having some serious caramel cravings. I would love to put caramel everywhere these days, not just on ice-cream and of all the caramel desserts I could have made, I chose to make caramel pots de crème for two reasons.


First, I definitely did not have time this week to whip up any complicated dessert. Hmmm, I did not even have time or strength to make simple stuff like scones actually.

Second, during the holidays, in one of our “discovery downtown Oakland” walks, Wally and I found a very cute bookstore that sells only used books and cds. It has a tiny tiny cooking and baking section, where I found a book titled “Stars Desserts”. The book, written by Emily Luchetti, is a collection of the most famous and beloved desserts made at Stars, which was a landmark restaurant in San Francisco from 1984 to 1999 (Emily Luchetti was the pastry chef at Stars for a few years). I don’t own many cookbooks because I simply cannot afford them. But this one was used, hence cheap, and had some desserts that were really appealing to me. So I bought it and I promised myself I was really going to try to make some of the recipes in the book and not just skim through the pages, drool over pictures, and the let the dust hide it from my sight.



So I did. In this busy week I chose the very first recipe: Caramel Pot de Crème. I made only 2 servings because I know that Wally is not a big lover of this type of desserts and I did not want to end up eating 6 pots de crème by myself in 2 days! I really loved it! Totally a keeper for one of my next dinners with friends.

Caramel Pots De Crème
Ingredients for 6

6 large egg yolks
200 gr (1 cup) sugar
60 ml (2 fl oz or ¼ cup) water
240 ml (8 fl oz or 1 cup) milk
470 ml (16 fl oz or 2 cups) heavy whipping cream


Method
Preheat the oven to 300F degrees.

Put the egg yolks in a large mixing bowl and lightly whisk them. Set aside.

Make the caramel:
1. Dissolve the sugar in the water over low heat in a heavy-bottomed pot. Increase to high heat and cook the sugar until it is golden amber color.
2. While the sugar is cooking, pour the milk and cream in another pot. Scald the mixture over medium-high heat.
3. When the sugar is golden amber in color, turn off the stove and slowly pour the hot cream and milk mixture into it. Be careful! The caramel will bubble a lot at the beginning. Stir until the cream-milk mixture is well incorporated.

Whisk the caramel into the egg yolks. Strain and refrigerate the cream until cool.
When the cream is cool, pour it into 6 ramekins.

Place the ramekins in an ovenproof pan. Fill the pan one-third to one-half full of hot water. Cover the pan with aluminum foil.

Bake the pots de crème for about 50 minutes. They are ready if, when gently shaken, they will appear set around the edges and yet a little area in the center will not be completely firm.

Refrigerate for several hours to overnight before serving.

Note: I honestly felt it was not necessary to cover the pan with the aluminum foil. It seems to me it just retarded the baking process as it took my pots de crème much longer than 50 minutes to bake.

Have a sweet day!

Source: Emily Luchetti, “Stars Desserts”

37 comments:

  1. These look gorgeous! I love caramel. This looks like the perfect texture. Save me some. per favore;)

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  2. You know, I have 6 egg yolks sitting in the fridge, left over from the steamed cake I made. Now I know what to do with them. Too late tonight, but tomorrow, I'm feeding my caramel craving as well (and I'll make all 6!)

    Hope you are well, my friend. Thanks for this wonderful, beautiful recipe. Happy weekend!

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  3. These would definitely satisfy my craving. Yum!

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  4. looks very rich! Valentine's Day is coming up...looks like something that would complete a nice romantic meal! :-)

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  5. Sara, these look so tempting! I love finding old books like that, they are always a treat. Nice pictures!

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  6. I love pots de creme of all sorts! Those caramel ones look simply fabulous. Yum!!

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  7. Hmmm... I have 2 eggyolks from making florentines! Perfect :D

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  8. As they say in Columbia, que rico!

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  9. I don't think I've ever had this dessert before. I do love caramel though and it it such a simple and easy recipe! Love it!

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  10. These came out perfect! I think if I kept caramel around I'd want to pour it on everything, too :-)

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  11. I love going to used bookstores. I've been meaning to visit my local one for cooking gems like you found, too, but I haven't had the time. This recipe looks like a great find--nicely photographed, too.

    I hope your weekend is off to a restful start, Sara!

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  12. I love chocolate pots de creme but never tried caramel. Sounds delicious! Some of my favorite cookbooks came from Half-Price Books. It's like a treasure hunt.

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  13. I think I need a caramel fix soon and this is going to be my go to dessert :) Well done Sara.. that look amazing!

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  14. I do love caramel too! I haven't made something like this in a long time, but I don't remember having to cover the ramekins. Your discovery walks sound fun. Have a restful weekend.
    -Gina-

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  15. Oooo, beautiful! Not so hard either it seems? Must try (so much for getting off the desserts after the holidays!)

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  16. These look delightful! What a wonderful find at an old book store!

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  17. I am sold, I am making this soon! They look so lovely and I am glad you wandered about and found the little bookstore and this gem of a book!

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  18. Oh I would love these! They look really good. I love caramel, and the texture of this custard dish would slide down really easily!

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  19. Caramel wins over chocolate any day for me. This recipe looks like a total winner!!

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  20. Oh those looks so pretty with your design on top! You make it sound so easy but I'm such a clutz and the last time I tried caramel....let's just say it wasn't all that fun!

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  21. I love pots de creme and I love caramel, so I guess when I mix them together I'll have this heavenly dessert!

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  22. Give me caramel over chocolate anyday! I bet these cured your craving right away. I MUST make these! Happy New Year!!!

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  23. See! Inspired! Posting is good for you! Not so good for my diet, but good none the less! <3

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  24. Wow what a gorgeous dessert. They look absolutely stunning. I LOVE caramel but have never had Caramel Pots De Creme. I think after seeing your dessert, I just have to change that. :)

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  25. I love caramel pots and yours look amazing. What a rare find. You've given me the itch, have to head to the used book store and see if I can run across a unique book.

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  26. I am dying, these looks so amazing! I was thinking about chocolate pots de creme yesterday...these would be so much more awesome!

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  27. hi Sara
    those pots de creme look delicious! Caramel was the perfect flavor to go with, there is something magical about the subtle flavors of caramel. I'm glad you found that cookbook!
    Cheers
    Dennis

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  28. Unlike Wally, I LOVE these kinds of desserts, and so does my whole family. I'll let the holiday gorging fade a bit before I attempt this, but it seems pretty simple.
    I am so happy to see you posting!

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  29. Such a pretty dessert. Caramel cravings...I can never really satisfy those. ;) There is always room for more.

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  30. I'm on a caramel kick too...it fancies up my coffee every morning here lately! I'm sure these would hit the spot too :)

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  31. I absolutely adore pots de crème - got addicted to them in France when I lived there. I brought home a great recipe last year when I was visiting - sooooo good. Yours are beautiful!

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  32. My dear, that looks like heaven! I love creamy sweets and the bold caramel flavor puts it over the edge, I'm sure!

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  33. your pots de creme are to die for. I love the caramel flavor and I know this will be a big hit in my family.
    thanks for sharing this delicious recipe.
    best wishes,
    roxana

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  34. this looks so lovely! i am a huge fan of caramels and this one looks like a definate winner:) thank you for sharing this and have a great day.

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  35. The Mom Chef sent me here and I am so glad I came. Caramel is so soothing and this looks to tame the winter beast in the most delicious way.

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