Crafting this dessert is a labor of love, but the process is straightforward if you follow these steps. Let’s dive into the detailed instructions to ensure your Buttery Caramel Pots De Crème turn out perfectly every time.

Step 1: Prepare the Caramel

1. Start with a clean saucepan. Place the granulated sugar in the saucepan over medium heat.
2. Melt the sugar. Stir the sugar constantly with a wooden spoon or heat-resistant spatula until it melts and turns a deep amber color. Be careful to avoid burning it.
3. Add the cream. Slowly and carefully pour in the heavy cream, stirring constantly. The caramel will bubble up vigorously, so take care to avoid splatters.
4. Combine thoroughly. Continue stirring until the caramel is smooth and fully combined with the cream. Remove from heat and set aside.

Step 2: Prepare the Custard Base

1. Preheat your oven. Set it to 325°F (160°C).
2. Warm the milk. In a separate saucepan, gently heat the whole milk over medium heat until just warm—do not boil.
3. Beat the egg yolks. In a large mixing bowl, whisk together the egg yolks, vanilla extract, and salt until smooth.
4. Combine with caramel. Gradually whisk the warm caramel mixture into the egg yolk mixture, ensuring a smooth consistency.
5. Add the milk. Slowly pour the warmed milk into the caramel-egg mixture, whisking continuously.

Step 3: Bake the Pots De Crème

1. Prepare the ramekins. Divide the mixture evenly among 6 to 8 ramekins or custard cups.
2. Set up a water bath. Place the ramekins in a large baking dish or roasting pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.
3. Bake. Transfer the pan to the preheated oven and bake for 40–45 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
4. Cool. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.