feeds a crowd

salted caramel pots de crème

►make ahead up to 24 hours

Prep: 35 minutes Bake: 40 minutes at 325°F Cool: 30 minutes Chill: 4 to 24 hours Makes: 8 servings

• 1¼ cups sugar
• ¼ cup water
• ¼ teaspoon salt
• 1½ cups whipping cream
• ½ cup whole milk
• 6 egg yolks
• 1 teaspoon fleur de sel or other flaked sea salt

1. Preheat oven to 325°F. Place eight 4-ounce pot de crème pots or ramekins or eight 6-ounce custard cups in a large roasting pan; set aside.

2. In a medium saucepan combine sugar, the water, and the ¼ teaspoon salt. Heat and stir over low heat until sugar is dissolved. Using a soft pastry brush dipped in water, brush down any sugar crystals on the sides of the saucepan. Increase heat to medium-high; bring sugar mixture to boiling. Boil, without stirring, for 8 to 10 minutes or until sugar mixture turns amber. Remove from heat.

3. Whisking constantly, in a slow stream carefully add whipping cream and milk (mixture will steam and sugar will harden). Return to heat. Cook and whisk about 2 minutes more or until sugar has redissolved.

4. In a large bowl whisk egg yolks until light and foamy. Slowly whisk whipping cream mixture into beaten egg yolks. Pour mixture through a fine-mesh sieve into a 4-cup glass measure with a pouring spout. Divide mixture among pot de crème pots.

5. Add enough hot water to the roasting pan to halfway up the sides of the dishes. Carefully place pan on the center rack of the oven. Bake about 40 minutes or until edges are set while centers jiggle slightly when shaken. Transfer dishes to wire racks; cool for 30 minutes. Cover with plastic wrap. Chill for at least 4 hours or up to 24 hours.

6. Before serving, sprinkle a little of the fleur de sel on each custard.

Per serving: 327 cal., 21 g fat (12 g sat. fat), 221 mg chol., 302 mg sodium, 34 g carb., 0 g fiber, 3 g pro.