How To Make Caramel Pots de Crème With Plum Chutney & Tuiles - Best Recipe | Charleston Magazine
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Cooking tools:
- Ramekin
- Roasting pan
- Fine-mesh sieve
- Pitcher
- Oven
- Stove
- Mixing bowl
- Whisk
- Saucepan
- Measuring cup
- Measuring spoon
- Aluminum foil
- Refrigerator
- Spoon
Ingredients
- 16 egg yolks
- 1/4 packed cup dark brown sugar
- 1 cup milk
- 2 cups heavy cream, divided
- 3/4 cup granulated sugar
- 1/4 cup water
- 1 tsp. pure vanilla extract
- 1 tsp. kosher salt
- 6 (5-oz.) oven-proof ramekins
- 6 Tbs. plum chutney
- Vanilla tuiles, for garnish
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