Best Lemon Caramel Pots De Crème Recipes

LEMON POTS DE CREME

Steps:

• Preheat oven to 325°F. Begin boiling a large pot of water that will be used in your water bath. Place 6 4 oz. ramekins in a large roasting pan or baking dish with high sides.
• In a small saucepan, combine the lemon zest, lemon juice, and 1/4 cup of the sugar. Simmer until reduced to 1/2 cup, about 10-15 minutes; set aside.
• Meanwhile, in a large saucepan, combine the cream and 1/4 cup of the sugar, and bring to just below boiling. Remove from the heat.
• In a medium bowl, beat the egg yolks with the remaining 1/4 cup sugar until smooth. Slowly whisk a ladleful of the hot cream into the yolks to temper then slowly/ gradually whisk the yolk mixture into the saucepan with the rest of the cream. Cook (still off heat) stirring constantly, until the mixture reaches 170°F on an instant-read thermometer, 3 to 4 minutes until its thick.
• Stir in the reserved lemon syrup and vanilla extract. Strain immediately through cheesecloth or a fine sieve then divide the mixture evenly between the ramekins. (I strain mine into a very large pouring measuring cup so I can pour directly after straining - you could also use a pitcher.)
• Pour enough prepared boiling water into the roasting pan around the ramekins so it reaches halfway up the sides of the ramekins. Lay a long sheet of foil over the ramekins (no need to crimp edges) and bake 30-45 minutes - until the custards are set about ¼ inch from the sides but the center still jiggles. The center of the custards should register 150° to 155°F on an instant-read thermometer.
• Remove custards from oven and let them cool IN their water bath to room temperature. Remove from water bath, cover with plastic and refrigerate at least 8 hours, best if 24.
• Garnish with whipped cream and plenty of berries.

SALTED CARAMEL POTS DE CRèME

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
• 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
• 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
• 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
• 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
• 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
• Storing:
• The pots de crème can be refrigerated for up to 2 days.

POTS DE CREME

Steps:

• Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes.
• Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream.

SALTED CARAMEL POTS DE CREME

Steps:

• Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm.
• Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth.
• Whisk the egg yolks in a medium bowl. Whisk 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 among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes.
• Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt.

CARAMEL POTS DE CRèME

Steps:

• Center a rack in oven, and heat to 300 degrees. Put 8 4-ounce custard cups or ramekins in a large roasting pan, and set aside. Combine cream and milk, and warm them in a microwave oven or on the stove top.
• Measure out 1/4 cup sugar, and set aside. Place a heavy-bottom metal pot over medium-high heat, and sprinkle in about 2 tablespoons sugar. As soon as sugar melts and starts to caramelize, stir. When color is uniform, stir in 2 more tablespoons sugar, and continue to stir until it is melted and colored. Continue with remaining sugar. When all sugar is mahogany color, stand away from pot, and stir in warm liquid bit by bit. Mixture will bubble furiously and may form lumps; stir to smooth it out. Remove from heat.
• Place yolks, eggs and reserved 1/4 cup sugar in a very large measuring cup with a lip, and whisk to blend. Still whisking, stir in caramel liquid. Skim off foam, and fill custard cups. Set into roasting pan and pour enough hot tap water into pan to come halfway up sides of cups. Cover pan with plastic wrap or foil, poke 2 holes in opposite corners, and bake 35 to 40 minutes or until tops darken and custards jiggle a little in center when tapped. Cool custards in refrigerator; serve at room temperature.