{"id":5643,"date":"2014-02-10T09:52:12","date_gmt":"2014-02-10T15:52:12","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5643"},"modified":"2014-02-10T09:52:12","modified_gmt":"2014-02-10T15:52:12","slug":"caramel-pot-de-creme","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/02\/10\/caramel-pot-de-creme\/","title":{"rendered":"Caramel Pot de Creme"},"content":{"rendered":"<p>I know. \u00a0I just posted a pot de creme recipe. \u00a0But this one is different. \u00a0And more simple. \u00a0And just as delicious. \u00a0 I just couldn&#8217;t help but share this one with you as well.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5649\" alt=\"caramelpotdecreme3\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme3.jpg?resize=858%2C1036\" width=\"858\" height=\"1036\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme3.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme3.jpg?resize=248%2C300 248w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme3.jpg?resize=847%2C1024 847w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>This pot de creme is called &#8220;butterscotch&#8221; on<a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Butterscotch-Pots-de-Creme-108701\" target=\"_blank\"> Epicurious<\/a>, where I found this recipe, but it&#8217;s more caramel in flavor in my opinion. \u00a0Which is fine by me. \u00a0It&#8217;s less rich than the other pot de creme, making it much easier to enjoy. \u00a0It&#8217;s delicious and creamy and a snap to prepare. \u00a0It&#8217;s a great make ahead dessert, and one that would be wonderful for Valentine&#8217;s Day for those of you who love sweets but aren&#8217;t in to chocolate.<\/p>\n<p>In the original recipe are two sugars, Muscovado and Demerara, that I&#8217;ve heard of but couldn&#8217;t find at the grocery store, so I simply used light and dark brown sugar. \u00a0If you can find the others, go right ahead and use them, but the combination of sugars I used was perfect (and probably less expensive).<\/p>\n<p>I did not have the same problem with these pots de creme as I had with the last ones. \u00a0Each pot de creme was smooth and creamy on top. \u00a0You do still bake them in a water bath, but there is no need to cover them. \u00a0Which is nice for absent minded people like me who tend to forget stuff like that.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5646\" alt=\"caramelpotdecreme\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme.jpg?resize=858%2C1381\" width=\"858\" height=\"1381\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme.jpg?resize=186%2C300 186w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/02\/caramelpotdecreme.jpg?resize=636%2C1024 636w\" sizes=\"(max-width: 858px) 100vw, 858px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Top these with sweetened whipped cream, grated chocolate, berries or enjoy them on their own. \u00a0Enjoy!<\/p>\n<h3>Caramel Pot de Creme<\/h3>\n<p>From <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Butterscotch-Pots-de-Creme-108701\" target=\"_blank\">Epicurious<\/a><\/p>\n<p>Makes 6 4-ounce custards<\/p>\n<p><em>Ingredients<\/em><\/p>\n<ul>\n<li>1 1\/2 cups heavy cream<\/li>\n<li>6 tablespoons dark brown sugar<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>6 tablespoons water<\/li>\n<li>2 tablespoons light brown sugar<\/li>\n<li>4 large egg yolks<\/li>\n<li>1\/2 teaspoon vanilla<\/li>\n<li>sweetened whipped cream, berries, grated chocolate for topping<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<ol>\n<li>Preheat oven to 300\u00b0F.<\/li>\n<li>Bring a teapot of water to a simmer to use for the water bath.<\/li>\n<li>Combine dark brown sugar, cream and salt in a small heavy saucepan over medium heat and bring to a simmer, stirring to dissolve sugar completely. \u00a0Do not let the mixture boil. \u00a0Remove from the heat and pour into a heatproof bowl.<\/li>\n<li>In another saucepan, bring water and light brown sugar to a boil over medium high heat, stirring to dissolve the sugar. \u00a0Continue cooking until the mixture begins to brown and bubble, stirring constantly. \u00a0This should take about 5 minutes. \u00a0Remove from the heat and slowly pour caramel into the cream mixture, whisking to combine. \u00a0Mixture may bubble and steam.<\/li>\n<li>In a large bowl whisk egg yolks and vanilla, then add hot cream mixture in small amounts, whisking constantly to avoid scrambling the egg yolks. \u00a0One you&#8217;ve added 1\/3 of the mixture, stream in the rest and whisk well.<\/li>\n<li>Pour custard through a sieve (to remove any cooked egg lumps) into the bowl that originally contained the cream.<\/li>\n<li>Set 6 ramekins in baking dish then divide custard evenly among them. \u00a0Place in the oven, then fill pan with hot water, about halfway up the sides of the ramekins. \u00a0Try to keep water from splashing into the custards.<\/li>\n<li>Bake, uncovered for 40-45 minutes, until custards are set but centers are still wobbly.<\/li>\n<li>Remove ramekins to a cooling rack and cool slightly. \u00a0You can enjoy these at room temperature, or refrigerate them for a few hours.<\/li>\n<li>Top with whipped cream, chocolate and\/or berries.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2014\/02\/10\/caramel-pot-de-creme\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>I know. \u00a0I just posted a pot de creme recipe. \u00a0But this one is different. \u00a0And more simple. \u00a0And just as delicious. \u00a0 I just couldn&#8217;t help but share this one with you as well. This pot de creme is called &#8220;butterscotch&#8221; on Epicurious, where I found this recipe, but it&#8217;s more caramel in flavor [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[78,166,694,67,677,242,561],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1t1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5643"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=5643"}],"version-history":[{"count":8,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5643\/revisions"}],"predecessor-version":[{"id":5654,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/5643\/revisions\/5654"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=5643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=5643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=5643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}