One of my favorite Fall desserts is salted caramel anything. Let’s be honest, salted caramel is my favorite all year round. But I seem to crave it more in Fall. Probably because everything is stupid pumpkin spiced.
I just happen to have the easiest salted caramel dessert on earth that also happens to sound super fancy and complicated. I present you the salted caramel pot de creme! It’s basically fancy caramel pudding but it’s delicious and not hard at all to make.
Here’s everything you need to make these delicious pots of caramel deliciousness.
6 large egg yolks
3/4 cup granulated white sugar
2 cups heavy cream
1/2 tsp vanilla extract
sea salt for garnish
Start by setting your oven to 325 degrees.
Whisk your egg yolks in a bowl until they are well blended. Then set aside, you’ll need these in a bit.
In a saucepan, combine the sugar and 1/2 cup of water. Stir these to combine.
Begin heating it and stir to dissolve the sugar. Turn up the heat and boil the mixture without stirring.
Continue to boil on medium high heat for anywhere from 5-10 minutes, until the syrup starts to brown. The darker your syrup gets, the more flavor you will have, but you have to be careful because it’s super easy to burn your syrup.
Once your syrup is nice and brown, whisk in the cream and continue to stir while you lower the heat to medium. The caramel will be hardened at first, but it will dissolve as the cream heats.
Just keep stirring until all the caramel bits are dissolved.
Slowly drizzle your caramel mixture into the egg yolks, whisking as you pour. You want to be super slow so your caramel doesn’t cook your eggs, if you keep whisking this won’t happen. Do this until all the caramel is incorporated into the eggs and is smooth.
Then you can add in your vanilla extract for more flavor!
Pour the mixture in some small oven safe glasses. I just used some small jars I grabbed at Target super cheap. They kind of look like baby food jars, so I’m trying to keep that Jennifer Aniston baby food diet rumor alive. This will definitely make your friends or coworkers nervous and keep them on their toes.
Set the glasses in a baking dish, I just used a pyrex 9×13 pan. Pour hot water into the dish to come up about an inch or two.
Bake for 30-40 minutes, until the puddings are set on the edges, but still a bit wobbly in the center.
Let them cool, then refrigerate until chilled.
Sprinkle some sea salt on top to serve and enjoy all that hard work!
