Friday, July 18, 2014

Salted Caramel & Apricot Pots de Creme

Salted Caramel & Apricot Pots de Creme | Adventures in Cooking

Things are moving slowly here on the kitchen remodel front. Or maybe it just feels slow because I keep seeing beautiful summer recipes posted everywhere, and then I look into my kitchen and just see a bunch of lath and plaster that's half torn down and give a deep long sigh. I got an old house because I wanted personality, I just didn't expect it to be so...spunky (especially during the demolition process.) But to ease my impatient nerves I've been taking out my excess energy in the garden, whacking away at the lawn to carve out more space for my spur-of-the-moment purchase of 8 gooseberry and currant bushes (they were 50% off, what else was I supposed to do?) Turns out, under the grass is a whole lot of rock, so I've been meticulously picking them out and piling them up along the fence to improve the soil quality (also, adding loads of earthworm casings). Afterwards, I come inside, collapse in front of my computer, and slowly begin collecting niche pieces for the new kitchen, pulling mostly from Food52's Provisions. My focus is on getting pieces that combine form and function, like this. Or this. And also that (who doesn't need a jug full of whiskey in the kitchen?) Hopefully all this hard work will be rewarded, though, when I have a finished kitchen in autumn and a caseload of berries next summer, so I can make all the pies and hot toddies a girl could ever want.

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

But until then, I'm leaving you with this recipe for salted caramel & apricot pots de creme that I managed to whip together in California while packing for the move. I used a single apricot in the recipe because I didn't want to add too much liquid to the dish and keep them from setting, and it turned out to be the perfect amount. The salted caramel hits you first, but then this little sweet tart flavor approaches about a second or two into the bite and the two play off each other marvelously. Creamy, salty, fruity, sweet, basically the ideal dessert for summer. Plus you can serve it warm or chilled, hurray for versatility! So hurry on out and use up the last of the season's apricots, for this little number makes for the perfect goodbye to our favorite early-summer stone fruit.

And in some fun other news, my photography is now being represented by the lovely Clem and Henry of The Production Department. I couldn't have found better agents and am really looking forward to the fun and beautiful photography projects this year will bring. Three cheers to many more photos of tasty, tasty food...

Apricots | Adventures in Cooking

Ingredients


1 apricot, pitted and finely chopped
1 tablespoon water
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/4 cup butter
1 and 1/2 cups heavy cream, room temperature
3/4 cup whole milk, room temperature
1/2 teaspoon salt
1/2 ounce dark chocolate, finely chopped
6 large egg yolks, whisked together in a large bowl

makes about 6 ramekins


Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Preheat the oven to 325 degrees Fahrenheit. In a small saucepan, bring the apricot, water, granulated sugar, brown sugar, and vanilla extract to a boil over medium heat, then reduce the heat to low and allow to simmer for about 10-15 minutes, or until the liquid has reduced by half and is mostly jammy in texture.

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

While it is simmering, heat the butter in a small frying pan over medium heat until it starts to turn amber colored and smells nutty. Remove it from heat as soon as this happens, if you leave it too long past that point it will burn.

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Immediately mix together the brown butter, cream, milk, and salt in a medium saucepan over medium low heat until begins to bubble slightly around the edge. Slowly add some of the milk mixture to the eggs in the bowl, whisking constantly, until half of the milk mixture has been incorporated into the bowl. Pour the egg yolk mixture back into the saucepan and place the saucepan over low heat. Add the apricot mixture and the dark chocolate and stir until the chocolate is completely melted. Evenly distribute the mixture between 6 small ramekins that have been placed on a lipped baking sheet. Pour water into the baking sheet, taking care not to splash any into the ramekins, until it is about 3/4-inch deep all around the pan. Cover the pan with a large sheet of tin foil and place it in the oven.

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Allow it to bake for 45-50 minutes, or until the caramel custard is set around the edges but still a bit wiggly in the center. Remove and allow to cool for 1 hour before serving. It can also be refrigerated for 4 hours and served chilled.




Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

Salted Caramel and Apricot Pots de Creme | Adventures in Cooking

31 comments:

  1. This looks incredible. And as for home renovations - I just moved and am in the process of sprucing up my new apartment as well, so I feel ya! Good luck with everything!
    Maggie
    www.unboundprocess.com

    ReplyDelete
    Replies
    1. Thanks Maggie! Yeah it's been a lot of work, I'm just so looking forward to when it's done and I can start cooking in it again.

      Delete
  2. Gorgeous photos!! I can't wait to try these ...they look like heaven!

    ReplyDelete
  3. I have just discovered your blog: very nice recipes and absolutly amazing pictures. Everything is very nice. Thank you

    ReplyDelete
    Replies
    1. Awww so happy you found me and are enjoying your time here! Thank you for your kind words :)

      Delete
  4. Oh, smart idea, it looks amazing, plus apricot season is not over yet here! ^^

    ReplyDelete
    Replies
    1. Oooooh enjoy it while it's going!! Those fruits are just ridiculously tasty. I just can't get enough of them when they come 'round :)

      Delete
  5. Your photos are magical! Wish you luck with renovation ;)

    ReplyDelete
    Replies
    1. Why thank you Maryna!! You are too sweet! And thank you for the well wishes, fingers crossed I'll be back in the kitchen baking soon!

      Delete
  6. So beautiful! We have an apricot tree in our back yard just bursting with so many of this delicious little fruit. I'll have to save some for this!

    ReplyDelete
    Replies
    1. Oh my, an apricot tree of your very own?? This is what dreams are made of! Or my dreams at least :) I looked into growing apricots up here in Oregon but unfortunately the winter is just a bit too cold and wet for them :( Plums do really well up here, though, so I might get one of those. But my ultimate tree purchase is going to be a fig tree. Waiting until next summer to put that one in the ground, though.

      Delete
  7. Putting a new kitchen together is such a crazy experience, but so worth it. I love that whiskey jug!!

    ReplyDelete
    Replies
    1. Isn't it just the coolest??? I love the finish on it, such a beautiful color. And it is exciting to kind of put everything together in my mind's eye, I just hope it turns out as I'm envisioning it :)

      Delete
  8. I agree that your photos are magical!! I've never wanted pots de creme so badly as I do right now!!

    Sues

    ReplyDelete
    Replies
    1. Awwww Sues you are awesome, thank you!! If I had any left I would ship them on over to you :)

      Delete
  9. This recipe is another reason why I need to invest in some ramekins. Your pictures are gorgeous and this dish looks so scrumptious!

    ReplyDelete
    Replies
    1. Ramekins are so versatile and wonderful, they're easy to clean, microwave and oven safe, and make just the cutest little individual servings. I say do it! :)

      Delete
  10. By far some of the most beautiful photography I've seen all month--congrats on getting representation for your photos! That's such an awesome reward for all your hard work. I'm only sorry I don't follow along more often over here as the summer craziness kicks in--but you've moved from California! Super exciting, though personally I'd have a hard time leaving this sunshiney state :) I've been craving everything salted caramel these days, too. Cheers!

    ReplyDelete
    Replies
    1. Why thank you so much, Ala! You are so thoughtful to say such things :) I feel like whenever summer comes around there's this mad rush to get all the projects done that you've been putting off all year, and also to go outside and enjoy the nice weather too, so you just end up with a packed schedule and a flurry of activity. It can be fun, but sometimes slightly overwhelming haha :)

      Delete
  11. These little custards sound amazing! Apricots for the win!

    ReplyDelete
    Replies
    1. Thank you so much, m'lady! I could not agree more, apricots forever!!!! <3

      Delete
  12. This dessert (love apricots!!!) and photos are magical! Congratulations on the next big step in your career, you deserve it Eva! :-)

    ReplyDelete
  13. I'm sure the kitchen will turn out beautiful after all the work you seem to be putting into it! :) And the flavours in these pots de creme just sounds incredible! And always love your moody photographs, congrats for the representation!

    ReplyDelete
  14. these are so beautiful eva, i can imagine how seriously good they would have tasted. i just created chocolate pots de creme and absolutely loved it, definitely giving the apricot version a go. love it!

    ReplyDelete
  15. Sounds interesting! I`ll give it a try! Thanks for the step by step tutorial.
    Steam carpet cleaning Islington

    ReplyDelete
  16. i'm one of those people who gets really excited about anything involving salted caramel!

    ReplyDelete
  17. This is SO beautiful, Eva! It looks so delicious. And I'm so so excited for you to move into this next era of your photography -- it is so incredibly gorgeous and you deserve everything good that comes your way. :) Boo to lack of a kitchen, though!!! Here's to hoping it's more than worth it in a month or so!

    ReplyDelete
  18. The photo of the apricots is one of the most beautiful photos I have ever seen. The color in it is so gorgeous.
    These looks like the perfect little desserts for summer. I will have to try them this weekend!

    ReplyDelete
  19. oooh gorgeous, cute little summer desserts. YUM. These are joining this week's list of my favorites!

    ReplyDelete