Yes, this is as delicious as it sounds and yes, you should make it right now.

I had this ages ago at Boot and Shoe Service and was determined to make it some day. It is not a difficult recipe by any means and is essentially a fancy pudding, so it was definitely on the holiday list this season.

Think of this as a super silky crème brûlée, but without the brûlée part. I served this with brown sugar and vanilla whipped cream, plus a sprinkling of salt. Ah-mazing.

Salted Caramel Pot de Crème

adapted from Closet Cooking

1.5 c heavy cream
1/2 cup caramel
dash of salt
4 egg yolks
1 t vanilla

In a saucepan over medium heat, stir the cream, caramel, and salt together. Place the yolks and vanilla in a medium-sized mixing bowl and whisk together. Stir the cream mixture until it comes to a gentle simmer. Slowly pour the cream mixture into the yolks, whisking constantly. If you do this too quickly, then the cream will cook the eggs and it will be gross! When the cream is completely added, pass the mixture through a sieve (I didn’t do this part and it was fine, but if you want to be precise…) and pour into ramekins. The orignal recipe called for 4, but the 4 I had did not fit the entire mixture and I ended up with half in an 8×8″ Pyrex. Place in a baking dish and fill the baking dish with water until it comes halfway up the side of the ramekins. Bake at 300 for 50 minutes, or until the middle was set. Mine finished around 35 minutes, which is strange since the larger one was done at the same time as the small ones. Let cool to room temperature, toss on a dollop of whipped cream, and hey! Party time.