This is one of my go to recipes for pots de crème. I love to make this in the fall when it starts to get cooler. It’s a great recipe for dinner parties because you can make it the day before if you like.
Makes 8 ramekins
4 cups heavy cream
1 vanilla bean, split lengthwise
¾ cup sugar
1 tablespoon water
2 tablespoons dark rum
1 tablespoon unsalted butter
2 granny smith apples, peeled, seeded, sliced into ¼ inch slices
1 tablespoon sugar
1/8 teaspoon cinnamon
6 large egg yolks, room temperature
¼ teaspoon kosher salt
2 tablespoons sugar
1 tablespoon dark rum
½ cup toasted chopped pecans
Whipped cream for serving
8 (6oz) ramekins
Preheat oven to 300 degrees F.
Place the heavy cream in a medium saucepan. Scrape the seeds out of the vanilla bean and add them to the pot along with the pod. Bring to a boil over medium heat. Remove from the heat and set aside. After 10 minutes, remove the pod.
To make the rum caramel, bring ¾ cup sugar, 1 tablespoon water and 2 tablespoons rum and bring to a boil in a small saucepan over medium-high heat, stirring to dissolve the sugar. Boil until mixture turns a deep amber color, about 4 minutes, swirling the pan occasionally and brushing down the sides of the pan with a wet pastry brush. Remove the caramel from the heat. Slowly add the heavy cream mixture to the caramel (mixture will bubble up). Heat the caramel on medium heat for another 2 minutes or until smooth. Set aside.
Heat a sauté pan to medium-high heat. Add 1 tablespoon of butter and the apples. Sprinkle the apples with 1 tablespoon of sugar and cook for 3 minutes or until caramelized. Add 1 tablespoon dark rum and cook for 1 minute. Evenly sprinkle the cinnamon on top of the apples and mix. Turn the heat off and set aside.
To make the custard, whisk the egg yolks, kosher salt and 2 tablespoons sugar in a large bowl. Slowly pour in the caramel mixture, whisking constantly.
To put together the pots de crème, put 2 slices of apples on the bottom of each ramekin. Divide the custard evenly among the ramekins. Place on a baking dish or roasting pan. Fill the baking dish up the sides of the ramekins to half way with hot water. Bake until the custard is set, about 60 minutes. Remove ramekins from the baking dish and place on a wire rack to cool. Chill custards uncovered in the refrigerator for at least 6 hours or overnight before eating. Top with whipped cream and chopped pecans.