SALTED CARAMEL POTS DE CREME
Steps:
- preheat over 300 degrees. Line a roasting pan with a double thickness of paper towels, then place eight 4-ounce or six 6 ounce pot de creme cups in the pan. Pour cream & milk together & warm them in the microwave set aside. Measure out 1/4 c of sugar & set aside. Heat a saucepan over med-high heat & sprinkle in 2 T of sugar from the remaining 1/2 c. As soon as the sugar melts & starts to caramelize, stir. When the color is uniform, stir in another 2 T of sugar & continue to stir until it is melted and colored. Continue adding the sugar 2 T at a time. When the sugar is a deep amber, almost a mahogany color, add the warmed cream/milk. The mixture will bubble and may seize, keep stirring until it smooths out. Remove pan from the heat. Put the eggs, yolks, pinch of fleur de sel, & the reserved 1/4 c of sugar in a mixing bowl & whisk until pale & slightly thick. While still whisking, drizzle in a little of the caramel liquid. This will temper the eggs. Whisking slowly pour in the remaining liquid skim off foam. Arrange custard cups in a small roasting pan, fill each cup fill the roasting pan with hot water halfway up the sides of the cups. Cover the pan with plastic wrap (don't worry-it can stand the heat) and poke two holes in two diagonally opposite corners. Bake 35-40 min or until the edges darken slightly & custards are set let the custards sit in the water bath for 10 minutes. They are at their best at room temperature, Sprinkle a little fleur de sel on top
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