Fridge Friend Recipes
Sea Salt Caramel Egg Pots recipe
A silky, indulgent dessert with custard-like eggs and the deep sweetness of sea salt caramels. It is a simple chilled treat with a rich, creamy finish.
15 min · Medium · British Jump to method
Ingredients
- 4 Eggs
- 120g Sea Salt Caramels
- 15g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 222 kcal |
| Protein | 7.8 g |
| Carbohydrates | 20.6 g |
| Fat | 11.9 g |
| Saturated fat | 6.4 g |
| Fibre | 0 g |
| Sugar | 19.9 g |
| Sodium | 74 mg |
Why this works
A rich, high-sugar dessert with a moderate protein contribution from eggs, but it is high in saturated fat and low in fibre.
Egg protein. Eggs provide complete protein and useful amounts of vitamin B12, selenium and choline.
High sugar content. Sea salt caramels contribute most of the sugar, making this a treat to keep occasional rather than everyday.
Saturated fat. Butter and egg yolks add saturated fat, so portions should be kept small if watching cholesterol intake.
Method
- Separate the eggs and place the yolks in a heatproof bowl.
- Melt the sea salt caramels gently with a splash of water if needed, then stir in the butter until smooth.
- Whisk a little of the warm caramel into the yolks to temper them, then return everything to the pan over a very low heat.
- Stir continuously for 3–4 minutes until thickened slightly, taking care not to scramble the eggs.
- Spoon into small pots and chill for at least 1 hour before serving.
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