Grab your spoons and get ready to take a bite of this luscious caramel pots de crème served with a decadent honey sauce. Each spoonful is sweet, flavorful and smooth. If you’ve never had a pot de crème before, it’s the French version of an American pudding. — Living Sweet Moments
Place honey granules and water to a boil. Mix until the granules dissolve. Add butter and cook for 1-2 minutes. Chill the honey sauce in the fridge until you are ready to use it for your caramel pots de crème.
In a heavy bottomed saucepan, heat the water and sugar on medium heat. Let the mixture come to a boil. Do not mix with a spoon just swirl the pan around occasionally.
Meanwhile, scald the heavy cream — bring it to a boil really quickly and then turn it off.
When water and sugar starts getting a beautiful amber color, remove from heat and add half of the scalded cream. Careful because the mixture will bubble furiously. Whisk and add the rest of the cream until combined
In another bowl, mix the egg yolks. Slowly add about a cup of the mixture into the egg yolks while whisking vigorously to prevent the yolks from cooking. Return the mixture back in the pot. Place pot on the heat and cook on medium heat while whisking constantly until the mixture boils and thickens up.
Divide mixture into glasses or bowl. Place in the fridge to cool until set about 3-4 hours. Add honey sauce over the top and enjoy.