Blood Orange Olive Oil-Salted Caramel Pots de Creme

Posted by Olivia on Wednesday, December 16th, 2009

Blood Orange Olive Oil-Salted Caramel Pots de Creme

This truly impressive, decadent dessert is actually deceptively simple to make. It spends most of its time baking and setting, making it perfect for a dinner party. Whip up the custard, bake it and leave it to set while you make and serve dinner. Your guests will be absolutely wowed.

Made with these products from The Olive Press:

  • 1 cup granulated sugar, divided
  • A pinch of fleur de sel (or any mild sea salt if you don't have this), plus more for garnish
  • 3/4 cup heavy cream
  • 1/2 cup whole milk
  • 4 egg yolks   
  • 2 tbsp Blood Orange Olive Oil
  • 1/4 tsp vanilla extract
  • 4 orange slices for garnish

  1. Preheat oven to 300 degrees F.
  2. In a medium saucepan, combine 1/2 cup sugar and the fleur de sel. Cook over medium heat with a few drops of water until it caramelizes. Cook, stirring constantly, until the caramel become a dark amber color. Slowly stir in the milk and cream. The caramel will become hard and sticky, but continue stirring until it melts and combines with the milk and cream. Once this happens, remove from heat and allow to cool completely.
  3. Once cool, beat in the other 1/2 cup sugar, egg yolks, blood orange olive oil and vanilla until thickened, about 3 minutes.
  4. Place 4 small ramekins in a baking dish. Fill the baking dish halfway up with boiling water. Fill each ramekin with the custard mixture.
  5. Bake for 30-40 minutes or until custards have set. Refrigerate for 1-2 hours.
  6. To serve, garnish with more fleur de sel and an orange slice.

Serves: 4
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