RECIPE: Salted Caramel Pot de Cremes
Makes 6 servings #mvssrecipe

For pot de cremes:
1 cup heavy cream
1 cup whole milk
2/3 cup dark brown sugar
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
1/4 teaspoon Martha’s Vineyard Premium Sea Salt

For salted caramel sauce:
1 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/2 tablespoon Martha’s Vineyard Premium Sea Salt
1 teaspoon vanilla extract

Preheat oven to 325F and prepare six ramekins on a pan. Fill pan halfway with water. Set aside.
In a medium sauce pan, simmer the heavy cream, milk, sea salt, and sugar together.
Separately in a large bowl, whisk the eggs, yolk, and vanilla extract.
Once cream mixture simmers, slowly temper into the whisked eggs slowly, as to not cook the eggs. Whisk quickly and evenly.
Strain to make sure mixture is smooth and carefully pour into ramekins. Bake in water bath for 20-30 minutes, until the custard slightly jiggles but not to much. Remember it will continue to cook once it’s removed from the oven.

Refrigerate and let set for two hours. In the meantime, make the caramel sauce by mixing the sugar and water in a medium saucepan. Make sure the sugar feels like wet sand all over and that the sides of the pan are wet so that no sugar crystalizes.
Cook over high heat carefully, until it turns a golden brown. Carefully pour in the heavy cream and whisk – the mixture will bubble up so make sure you are using a tall saucepan.
Whisk in vanilla and sea salt and let cool to touch.

To serve: pour a tablespoon of salted caramel sauce over the pot de creme ramekin and sprinkle with extra Martha’s Vineyard Premium Sea salt. Enjoy!

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