Chocolate Mousse
Genevieve Ko
844 ratings with an average rating of 4 out of 5 stars
844
20 minutes, plus overnight chilling
Caramel Pots De Crème
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 2cups heavy cream
- 1cup whole milk
- ¾cup sugar
- 5large egg yolks
- 2large eggs
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
349 calories; 27 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 0 grams dietary fiber; 22 grams sugars; 5 grams protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
Measure out ¼ 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.
- Step 3
Place yolks, eggs and reserved ¼ 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.
Private Notes
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Cooking Notes
Emily
"Cover pan with plastic wrap or foil [...] and bake" - surely not cover with plastic wrap in the oven?
Justyn
I recommend cooking the caramel almost to the point of being burnt. It will transfer the caramel taste much better into the final product. I also find that adding a little bourbon helps add to the depth of flavor!
Margaux Laskey, Staff Editor
It does work, but if you'd prefer, you can use foil. That's what our testers used.
Patrick
I used slightly larger "pots" for this, and it increased the bake time substantially - about an hour and a half. Just a warning!
David
Yeah, baking plastic wrap is common practice.
Kiki
I've done this recipe twice now and it turns out delicious but the caramel taste doesn't come out enough, even with addition of fleur de sel on top. I am going to try to get a little darker color on the caramel to see if that punches up the flavor. I also added a bit of whole vanilla bean to the milk when i was warming it which brought in that vanilla note nicely but I wonder if it overrides the caramel. I make these in glass jars to give away. Be certain to cool slowly so glass doesn't crack
Jessica
I love this recipe and have made it twice; the second time, I added 3 shots of espresso (note - I was making a half quantity of the recipe) to the caramel, and then cooked for 45 mins at 330. Worked really well.
Heidi
Restaurant cooks use plastic wrap in the oven all the time. See this article for more info: https://www.myrecipes.com/how-to/can-plastic-wrap-go-in-the-oven
Randy
Bear in mind that egg sizes are regulated by the FDA as size ranges. To be sold as "large" an egg must weigh between 53 and 62 grams. For an average large egg (57 grams including shell): Whole egg without shell = 50 grams (3 TBL volume) Yolk = 18 grams (1 TBL volume) White = 30 grams (2 TBL volume) So 2 1/2 egg yolks = 45 grams (or) 1.6 ounces by weight (or) 2 1/2 TBL by volume.
Margaret S
I used plastic wrap (Glad cling) and it melted into strings after 15-20 minutes. Luckily (most of) the melted plastic stayed out of the puddings.
MollyO
My thoughts exactly!
coinkitchen
I made this for a birthday party. I divided across 6 ramekins and it took about 70 minutes of cooking total. I found the caramel directions needlessly complicated, counting out tablespoons to come to the 8 in total. I let the caramel go longer, but if I made it again I would let it go even longer, until it was smoking—the caramel flavor is there in the finished product, but it wasn’t deep or complex. Overall, my guests were delighted, but it was a lot of work.
Zac
I made this with coffee infused in the creme as she suggests In the book- and foolishly put this in the oven covered In plastic wrap! Obviously it melted, but doesn’t appear to have ruined the final product. Use foil and peek after 30 minutes, depending on your ramekin size
Margaret S
I used plastic wrap (Glad cling) and it melted into strings after 15-20 minutes. Luckily (most of) the melted plastic stayed out of the puddings.
Valerie
Make sure to pour hot water in the pan and not cold water as I did. The custard hasn’t settled at all after 45 min and I had to bake it for another 40 minutes. The result was still delicious, but took much more time (and nerves) than necessary
Amanda
Not sure why but my custard isn't setting. It's been in a long time and it's thin as can be. What could I have done that screwed it up?
MelissaJane
Excellent. Caramelized all the sugar. (Like, why wouldn't you?) Baked in 6 8 oz. jam jars. Next time, use the sous vide. Floated caramel sauce on top. Big hit.
Nathalie
I cut this recipe in half, and used 3 egg yolks and it worked very well! Definitely will be making this again sometime
Kathy B.
Cut the recipe in half using the previous notes on the egg yolks, added 2 tbsp of a good bourbon to the egg and sugar mix before adding the caramel cream which kicked up the flavor nicely. I agree, not a ton of caramel flavor but with the bourbon still delicious. I also tried a brulee top on one using coarse sugar torched to light brown and that also was delicious.
catherine
I can't tell what you do with the milk and cream??? and does the sugar just melt on its own at a high heat? Confused
Radhika
Just warm the milk and cream gently. make your caramel, then mix the warm mixture into the caramel.
Valerie
How warm should the milk/cream be?
Ipm
In which part of this recipe do you add the milk and cream misture? After or before the caramel?
gerry
Make sure your milk/creme is heated! Almost hot, otherwise the sugar will be a mass of crystals. I found the finished product rather bland & agree it needs something...Liqueur? Bourbon? I had to cook it an additional 20 minutes & used a loose sheet of foil over the top.
Jannine
Is there a instant pot version of this?
Sean
The hardest part is finding ramekins of a suitable size.
Alex
Ball 4-oz Quilted Crystal canning jars are ideal: heatproof, and they come with metal lids.
allyson
I’d like to divide this in half (due to lack of pots and fridge space). Any suggestions on how to split those 5 egg yolks?
Valerie
I would weigh one egg, then you would know how much ½ egg weighs so that you can add the correct weight for 2 ½ eggs.
Randy
Bear in mind that egg sizes are regulated by the FDA as size ranges. To be sold as "large" an egg must weigh between 53 and 62 grams. For an average large egg (57 grams including shell): Whole egg without shell = 50 grams (3 TBL volume) Yolk = 18 grams (1 TBL volume) White = 30 grams (2 TBL volume) So 2 1/2 egg yolks = 45 grams (or) 1.6 ounces by weight (or) 2 1/2 TBL by volume.
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