Salted caramel custard mini pies

Salted caramel custard mini pies requires about 1 hour from start to finish. One portion of this dish contains about 2g of protein, 11g of fat, and a total of 176 calories. This lacto ovo vegetarian recipe serves 4 and costs 33 cents per serving. A mixture of butter, cinnamon, graham crackers, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Soup Addict. 33 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). Impossibly Easy Salted Caramel Apple Mini Pies, Caramel Custard Pots with Salted Caramel Sauce, and Salted Caramel-Vanilla Bean Custard Tart are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

3/4 cups sugar3 tablespoons unsalted butter1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract3 tablespoons unsalted butter1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract4 large egg yolks1 teaspoon vanilla extract1 teaspoon vanilla extractPrepare the graham cracker crusts:Preheat oven to 350°FBreak up the graham crackers into 1” to 2” chunks and place in the bowl of a food processor. Pulse 10 to 15 times, until the crackers are crumbled into black-bean-sized bits (finely ground crumbs will be present – that’s okay.)Add the oats, cinnamon and salt, and pulse until the mixture is very coarse. Add the butter, and pulse until combined (the mixture will turn slightly darker).Divide the crust among four 5” pie pans, or 8 to 10 ounce ramekins. Press firmly into the bottom and partially up the sides.Bake for 10 minutes, remove from oven, and allow to cool while you make the custard.Prepare the salted caramel and the custard:  In a medium (3 to 4 quart) heavy bottomed pan, spread out the sugar evenly, and turn heat to medium. Occasionally give the sugar a stir to check for melting (you’ll see clumps of sugar forming). Once the melting begins, stir the sugar regularly to encourage even heating.While the sugar heats, whisk the egg yolks in a medium mixing bowl and set aside.Eventually – it could take a bit, but don’t rush it by increasing the heat – the sugar will liquefy. Stir frequently until the sugar begins to darken and becomes aromatic. Remove from the heat and stir in the butter and salt. (Turn the heat to medium-low.)Add the hot cream to the caramel and whisk to combine, then add the hot milk, and place the pot back on the heat. Whisk about 1/3 cup of the hot caramel into the egg yolks until thoroughly mixed (this tempers the eggs and keeps them from cooking into scrambled eggs). Pour the egg mixture into the pot with the caramel mixture and whisk well. Cook until the custard thickens and coats the back of a spoon (swipe your finger across the spoon – it should leave a clear trail that doesn’t fill in). Remove the custard from the heat and allow to cool a bit (recommended: pour the custard into another container to speed cooling).Assemble:  Pour the custard into the pie tins/ramekins, dividing the mixture evenly. Gently lay small sheets of plastic wrap on top of the custard (to prevent a skin from forming). Refrigerate for at least 4 hours (preferably overnight). To serve, top with whipped cream.

 

Step by step:

1. 3/4 cups sugar3 tablespoons unsalted butter1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract3 tablespoons unsalted butter1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 teaspoon fleur de sel or other coarse grain sea salt1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 cup scalded heavy cream1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract1 cup scalded whole milk4 large egg yolks1 teaspoon vanilla extract4 large egg yolks1 teaspoon vanilla extract1 teaspoon vanilla extract

2. Prepare the graham cracker crusts:Preheat oven to 350°FBreak up the graham crackers into 1” to 2” chunks and place in the bowl of a food processor. Pulse 10 to 15 times, until the crackers are crumbled into black-bean-sized bits (finely ground crumbs will be present – that’s okay.)

3. Add the oats, cinnamon and salt, and pulse until the mixture is very coarse.

4. Add the butter, and pulse until combined (the mixture will turn slightly darker).Divide the crust among four 5” pie pans, or 8 to 10 ounce ramekins. Press firmly into the bottom and partially up the sides.

5. Bake for 10 minutes, remove from oven, and allow to cool while you make the custard.Prepare the salted caramel and the custard:  In a medium (3 to 4 quart) heavy bottomed pan, spread out the sugar evenly, and turn heat to medium. Occasionally give the sugar a stir to check for melting (you’ll see clumps of sugar forming). Once the melting begins, stir the sugar regularly to encourage even heating.While the sugar heats, whisk the egg yolks in a medium mixing bowl and set aside.Eventually – it could take a bit, but don’t rush it by increasing the heat – the sugar will liquefy. Stir frequently until the sugar begins to darken and becomes aromatic.

6. Remove from the heat and stir in the butter and salt. (Turn the heat to medium-low.)

7. Add the hot cream to the caramel and whisk to combine, then add the hot milk, and place the pot back on the heat.

8. Whisk about 1/3 cup of the hot caramel into the egg yolks until thoroughly mixed (this tempers the eggs and keeps them from cooking into scrambled eggs).

9. Pour the egg mixture into the pot with the caramel mixture and whisk well. Cook until the custard thickens and coats the back of a spoon (swipe your finger across the spoon – it should leave a clear trail that doesn’t fill in).

10. Remove the custard from the heat and allow to cool a bit (recommended: pour the custard into another container to speed cooling).Assemble: 

11. Pour the custard into the pie tins/ramekins, dividing the mixture evenly. Gently lay small sheets of plastic wrap on top of the custard (to prevent a skin from forming). Refrigerate for at least 4 hours (preferably overnight). To serve, top with whipped cream.

Nutrition Information:

covered percent of daily need