Caramel Pots de Crème Recipe


Indulge in the beauty of spring with these Caramel Pots de Crème. A sweet and elegant spring dessert that’s great for Easter, wedding showers or Mother’s Day brunch, these sweet caramel-flavored custards are topped with delicious whipped cream and fresh chamomile flowers – a fun way to help your treat blossom! Use the Wilton Treatology Flavor System to infuse your custard with the taste of caramel, and get ready to welcome spring with these little individual custard treats.
Makes: 6
Skill Level:

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Step 1

Preheat oven to 325°F.

Step 2

In medium saucepan, whisk together cream, milk, egg yolks and sugar until smooth. Heat over medium heat, stirring constantly, until mixture begins to steam and starts to thicken (do not boil.) Remove from heat and stir in Toasted Coconut Flavor Concentrate and Salted Caramel Flavor Concentrate.

Step 3

Divide custard evenly between 6 4-5 oz. ramekins. Place ramekins in 13 in. x 9 in. oblong baking pan. Add enough boiling water into pan to come halfway up the sides of the ramekins.

Step 4

Bake until custards are just set, 40-45 minutes. Let the ramekins cool in the water bath on a cooling grid about 1 hour. Remove ramekins from water, cover with plastic wrap and refrigerate at least 2 hours. Top with whipped cream and flowers, if using. Serve directly from ramekins.

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Ingredients

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heavy whipping cream

1-1/4 cups heavy whipping cream

milk

1-1/4 cups milk

egg yolks

6 egg yolks

granulated sugar

1/2 cup granulated sugar

Fresh flowers

Chamomile Fresh flowers (for garnish, optional)

whipped cream

whipped cream (for garnish, optional)

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