• Ingredients: 28
  • Serves: 6

Caramel pots de crème with large egg yolks.


  • 6 large egg yolks

For parfaits

For espresso syrup

  • *Italian cream cheese available at Italian markets and many supermarkets. If unavailable, blend 3/4 pound cream cheese with 6 tablespoons whipping cream and 1/4 cup sour cream.

For passion fruit-aji sauce

For salsa marina

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Position rack in center of oven and preheat to 325°F. Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan.
  2. Step 2 Combine sugar and water in heavy large 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.

    For this step you will need

  3. Step 3 Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.

    For this step you will need

  4. Step 4 Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup.
  5. Step 5 Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil.
  6. Step 6 Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour.
  7. Step 7 Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip.

    For this step you will need

Nutrition information

Calories 432 Carbohydrates 45 g (15%)
Fat 27 g (41%) Protein 5 g (10%)
Saturated Fat 15 g (77%) Sodium 41 mg (2%)
Polyunsaturated Fat 1 g Monounsaturated Fat 8 g
Cholesterol 264 mg (88%)