Caramel Pots de CrEme

1. 1

   In a heavy-bottomed saucepan, over medium heat, cook the sugar, water and vanilla bean until it turns a deep caramel color.

2. 2

   Swirl pan to color evenly, do not stir.

3. 3

   When caramel in color, turn off the heat and slowly add milk and cream.

4. 4

   Be careful, it will splatter.

5. 5

   If caramel hardens, turn on the heat and stir until harden caramel dissolves and the mixture boils.

6. 6

   Once it reaches a boil, remove from the heat.

7. 7

   In a bowl, mix yolks, salt and vanilla extract.

8. 8

   Slowly temper in caramel mixture, adding a small amount at a time, to prevent yolks from scrambling.

9. 9

   Mix to combine, then strain through a fine mesh strainer.

10. 10

    Fill 6 (4-ounce) ramekins with the creme mixture.

11. 11

    Place them in a high-sided baking dish and fill baking dish 1/2 full with boiling water.

12. 12

    Bake in a preheated 325 degree oven for about 25 minutes or until set.

13. 13

    The middle should jiggle slightly.

14. 14

    Remove, let cool and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.