Salted Caramel Pots de Crème
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Whipped Cream

Salted Caramel Pots de Crème


  1. Preheat oven to 325℉. Place 6 small custard cups, ramekins, or jars in a roasting pan.
  2. In a large saucepan combine sugar, water, and salt. Cook over medium heat, stirring constantly, until sugar is melted. Increase heat to medium-high and cook without stirring until melted sugar boils and turns a dark amber color. Take pan off heat and carefully whisk in cream and milk. If sugar seizes, place back on heat and stir until dissolved.
  3. Whisk in egg yolks and vanilla. Divide custard between ramekins and place roasting pan in oven. Pour hot but not boiling water into the pan to come ⅔ of the way up sides of ramekins. Bake until set but still slightly jiggly in center, 40-45 minutes.
  4. Take ramekins out of hot water immediately, let cool completely at room temperature, then cover and refrigerate until chilled, 2 hours.
  5. In a large bowl or a stand mixer with the whisk combine cream and sugar. Beat on medium speed until cream is softly whipped.
  6. To serve, sprinkle custards with salt, and top with small spoonfuls of whipped cream.



In the raw® products used

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