Caramel Cream Pots

Caramel Cream Pots.jpg


Caramel cream:

  • 1 cup whipping cream
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar
  • 2 tablespoons water
  • 5 egg yolks
  • 1/4 cup sugar
  • Pinch salt


  • 2 cups summer berries
  • 2 tablespoons icing sugar


Preheat oven to 300F.

Combine cream and milk in a pot over medium-high heat and bring to boil. Add vanilla extract and set aside.

Heat sugar and water in a medium pot over medium heat, stirring occasionally, until sugar is dissolved. Bring to boil and boil for 6 minutes or until a medium caramel colour. Working quickly and carefully, pour hot cream into caramel to stop it from cooking further. Stir mixture over medium heat until caramel is fully incorporated with cream. Remove from heat and let cool for 5 minutes.

Beat egg yolks and sugar together until well combined. Whisk in caramel cream in a slow steady stream, season with a generous pinch of salt. Pour custard mixture into a liquid-measuring cup.

Place 6 half-cup ramekins or ovenproof espresso cups in large pan. Pour custard into ramekins three-quarters of the way full. Pour hot water into pan half-way up the sides of the ramekins. Place a sheet of parchment paper over ramekins and bake for 30 to 35 minutes or until custards are set but still have a slight wobble in the centre.

Remove ramekins from water and cool. Chill in the refrigerator until ready to serve. Pile berries on top of custard before serving. Sprinkle with a light dusting of icing sugar.