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As you know, I find it hard to resist salted caramel anything so when I ran across this foodnetwork.com recipe I had to try it. It turned out as delicious as it sounds: caramel whisked with milk, cream and vanilla, then mixed into egg yolks, embellished with a hint of milk chocolate and baked until thick and creamy. I followed the recipe closely but reduced the amount of sugar a little bit and didn’t add salt to the custard, instead I just sprinkled it on because I prefer to only occasionally get a little taste of salt. Enjoy!
Salted Caramel Pots de Creme Recipe
- 2 cups heavy cream
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 3/4 cup + 1 tablespoon granulated sugar
- 1/4 cup water
- 1 ounce milk chocolate, finely chopped*
- 6 egg yolks
- fleur de sel for sprinkling
- Head on over to foodnetwork.com for directions.
*Don’t use chocolate morsels; morsels have stabilizers in them that actually prevent them from melting.
Food Photography and Styling: I loved the thick and creamy texture of these custards and made sure to show it by spooning a little bit of it out of one of the jars. To give the surface of the custards a nice shine I shot at a bit of an angle rather than perfectly parallel to the surface from overhead. The composition is a bit unusual with the “hero” jar smack in the center of the frame, rather than on one of the lines that dissect the frame into thirds, but I thought it worked here. I didn’t want to set the jars directly on the surface, that would have looked too monotonous and boring, so I used my little cooling rack and a little metal coaster to set some of the jars on. I lit this photo from the back with my strobe.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.