The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Caramel Chocolate Crunch Bars 🌄 💤 ⏳
Caramel French Toast 🌄 💤 ⏳
Caramel Pots De Crème 🌄 💤 ⏳
Caramelized French Onion Dip Mix 🌄 🆕
Caramelized Onion Chicken 💤 ⏳
Caramelized Onion Dip 🌄 💤 ⏳
Caramelized Onion Dip Ala Trader Joe's 🌄 💤
Carbonara 🌄 💤
🖨 🖨
Caramel Pots De Crème
Caramel Pots De Crème
{Serving suggestion only*}
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Indulge in these silky smooth Caramel Pots De Crème, where rich caramelized sugar transforms into a luscious custard. The deep amber caramel flavor melds perfectly with creamy custard, creating an elegant dessert that's surprisingly simple to prepare. Each individual portion is crowned with a delicate whipped cream rosette, making this classic French dessert perfect for dinner parties or special occasions. Make ahead for stress-free entertaining!
No Jump Zone
Ingredients
1¼ cups sugar
¼ cup water
1¾ cups whipping cream
½ cup whole milk
6 large egg yolks
Directions
⏰ Can be made up to two days ahead:
Preheat oven to 325°F and position rack to center.
Place 6 (⅔ cup) soufflé dishes or ¾ cup custard cups in large roasting pan.
 
Combine sugar and water in heavy saucepan.
Stir over low heat until sugar dissolves.
Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
Gradually whisk in 1½ cups whipping cream and milk (mixture will bubble vigorously).
Stir until caramel dissolves, almost 2 minutes.
 
Beat yolks in large bowl until foamy.
Gradually whisk in warm caramel.
 
Strain into 4-cup glass measuring cup.
Divide among dishes.
 
Pour enough hot water into pan to come halfway up sides of dishes.
Cover pan with foil.
Bake until custard is just set at edges, but still moves in center when shaken gently, about 1 hour.
 
Remove from water; cool on rack.
 
Chill until cold, at least 2 hours (can be made 2 days ahead, cover and keep chilled).
 
⏳ When ready to serve:
Beat ¼ cup cream in small bowl until soft peaks form.
Spoon cream into pastry bag fitted with large star tip.
Pipe 1 rosette in center of each custard.
Serve chilled.
Servings\Yield
Makes 6 individual servings in ⅔ cup soufflé dishes or ¾ cup custard cups
Nutrition Facts
Nutrition Per Serving - Calories: 380; Total Fat: 27g (Saturated Fat: 16g); Cholesterol: 295mg; Sodium: 30mg; Total Carbohydrates: 31g (Dietary Fiber: 0g, Sugars: 31g); Protein: 5g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: caramel, custard, french, dessert, cream, elegant
🗂️ Categories: 🍨 Desserts, 🍭 Sweet Stuff, 😎 Uncle Dave's
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Caramel Pots De Crème was added on April 10, 2025 and last updated on April 29, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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