Kardea Browns Salted Caramel Pots de Crme Delicious Miss Brown Food Network

Kardea Brown bakes up salty-sweet and silky smooth custard topped with whipped cream and caramel popcorn.
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Salted Caramel Pots de Crme
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 5 hr 25 min (includes cooling and chilling time)
Active: 30 min
Yield: 4 servings

Ingredients

2 cups heavy cream
1/2 cup sugar
1/4 teaspoon kosher salt (see Cooks Note)
1 teaspoon vanilla extract
4 large egg yolks
Sweetened whipped cream and caramel popcorn for topping, optional

Directions

Special equipment: four 4-ounce ramekins

Preheat the oven to 325 degrees F. Arrange four 4-ounce ramekins in a metal baking pan with high sides. Set aside.

Place the cream in a small saucepan over medium heat. Cook just until it bubbles around the edges, about 5 minutes. Remove from the heat.

Combine the sugar, salt and 1/4 cup water in a heavy medium saucepan over medium-low heat and swirl until the sugar dissolves. Increase the heat to medium and simmer, without stirring, brushing the sides of the pan with a pastry brush dipped in water to remove any sugar crystals, until the sugar mixture is amber in color, about 8 minutes.

Immediately and carefully pour in the cream, whisking, until the caramel is dissolved completely. Remove from the heat and stir in the vanilla.

Beat the egg yolks in a large bowl with a handheld mixer until pale in color. Slowly pour in the cream mixture while whisking constantly. Strain the mixture through a fine wire-mesh sieve into a liquid measuring cup.

Carefully divide the mixture among the ramekins.

Pour hot water into the pan around the outsides of the ramekins until the water reaches halfway up the sides. Place in the oven and bake until the custards are set, 40 to 45 minutes. Remove from the water bath and let cool to room temperature. Cover and chill until set, 3 to 4 hours.

To serve, garnish each pot de crme with whipped cream and caramel popcorn, if desired.

Cooks Note: We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.

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Kardea Browns Salted Caramel Pots de Crme | Delicious Miss Brown | Food Network
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