Caramel Pots De Creme With Honey Sauce – The best delicious & smooth caramel custard served with a honey sauce. The perfect dessert for any occasion. Yum!
Caramel Pots De Creme With Honey Sauce
Grab your spoons and get ready to take a bite of this luscious caramel pots de creme served with a decadent honey sauce. Each spoonful is sweet, flavorful and smooth. If you’ve never had a pot de creme before, it’s the french version of an American pudding.
Caramel is one of my favorite flavors because of the deepness and complexity of flavors. Plus it is so versatile! Caramel can be enjoyed in crunchy, soft, cold, hot, etc. This version is creamy and smooth. The perfect dessert for parties or get-togethers! Easy enough for a weeknight but elegant enough for entertaining.
These Caramel Pots De Creme With Honey Sauce can be served in individual cups or in a big bowl. You can also pour them in mini mason jars if you’re doing a big party. However, you decide to place them I guarantee you that they will be an instant hit.
I made the honey sauce using Honey Granules. They are very cool! They are made with real honey and cane sugar. Sprinkle them on top cereal, coffee, oatmeal and you’ll get the taste of honey without the mess.
Now that October is here and a few major Holidays upon us, you can’t go wrong with caramel pots de creme. I added some whipped cream on top as a garnish but you can also serve with regular or candied nuts.
I hope you can try these delicious Caramel Pots De Creme With Honey Sauce at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- For Caramel Pots De Creme
- 1 cup sugar
- 1/4 cup water
- 2 1/2 cups heavy cream
- 6 egg yolks
- 1 teaspoon pure vanilla
- Pinch of salt
- Honey Sauce
- 1 cup Honey Granules
- 1/2 cup of Water
- 1/2 cup of Butter
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For Pots de Creme
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In a heavy bottomed saucepan, heat the water and sugar on medium heat. Let the mixture come to a boil. Do not mix with a spoon, just swirl the pan around occasionally
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Meanwhile, scald the heavy cream
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When water and sugar starts getting a beautiful amber color, remove from heat and add half of the scalded cream. Careful because the mixture will bubble furiously. Whisk and add the the rest of the cream until combined
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In another bowl, mix the egg yolks
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Slowly add about a cup of the mixture into the egg yolks while whisking vigorously to prevent the yolks from cooking. Return the mixture back in the pot
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Place pot on the heat and cook on medium heat while whisking constantly until the mixture boils and thickens up
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Divide mixture into glasses or bowl
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Place in the fridge to cool until set. About 3-4 hours
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For Sauce
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Place honey granules and water to a boil. Mix until the granules dissolve
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Add butter and cook for 1-2 minutes more
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Divide this mixture among glasses
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Chill and enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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