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Little pots of caramel
Little pots of caramel
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Prep Time:
145 minutes
Cook Time:
45 minutes
Total Time:
190 minutes
Ingredients:
  • 168.75 gm sugar
  • 125ml (1/2 cup) milk
  • 125ml (1/2 cup) thick cream
  • 3 egg yolks
  • Whipped cream, to serve
  • 56.25 gm sugar
Instructions:
  • Preheat your oven to 150°C for the perfect bake.
  • In a saucepan over low heat, combine 1/2 cup sugar and 1 tablespoon water. Stir until sugar is dissolved. Increase heat to medium and cook until a rich caramel color forms. Pour half of the caramel onto a foil-covered baking tray for praline. To the remaining caramel in the pan, add the vanilla bean and cook briefly. Slowly pour in the milk and cream, being cautious as the mixture may splatter. Stir over low heat to dissolve any caramel bits. Remove from heat and set aside.
  • In a bowl, whisk together egg yolks and sugar until just combined. Slowly add the hot cream mixture and gently stir. Strain the mixture through a fine sieve into a jug and let it rest for 10 minutes. Skim off any froth on top with a spoon before using.
  • Arrange six 100ml cream pots or oven-proof dishes in a roasting pan and fill the pan with hot water. Add caramel into the pots and bake in the oven for 25 minutes until the pots have a slight wobble; they will thicken as they cool. Let them cool briefly, then refrigerate until chilled.
  • Prepare the praline by allowing the caramel to cool, then create crunchy shards by placing it in a plastic bag and crushing it with a rolling pin.
  • Top the caramel pots with a dollop of cream and a generous sprinkle of crushed praline before serving.

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