Petits Délices (vanilla pots de creme with brown sugar caramel)


Mouth watering. Impressive. Unbelievably simple. Creamy. Refreshing. Amazing. 
Need more adjectives? Try out the recipe and come up with your own! Thanks to Lisa over at Bites of Sweetness for her inspiration. 

Vanilla Pots-de-Creme
with Brown Sugar Caramel

what you’ll need
1 cup whipping cream
1/2 cup whole or 2% milk
6 large egg yolks
1/4 cup honey
1 tbsp vanilla extract
seeds from one vanilla bean (optional, but worth it)
1/3 cup brown sugar
6 tbsp water
 how to do it
In a medium saucepan, bring the milk and cream to a simmer. In a separate bowl, whisk the egg yolks, honey and vanilla until thickened. Slowly pour the warm cream into the yolks while whisking to temper the yolks. Continue pouring a little at a time until well blended, then transfer to a large measuring cup.
Evenly pour the mixture into ramekins, place in a deep roasting pan and fill the pan half way up the sides of the ramekins with water. Bake for 30-35 minutes until they are only a little wobbly (only one or two ripples when you shake the pan.)
Leave to cool in pan, then remove ramekins and refrigerate at least 2 hours before serving. If refrigerating longer, allow to fully cool and then cover with plastic wrap.
Caramel sauce: Heat brown sugar and water in small saucepan over medium heat until mixture begins to bubble. Stir often with a heatproof spatula until desired consistency is reached. Pour over cooled pots-de-creme and serve. 

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