Autumn is the ideal time for a romantic, rustic affair. Antlers, exposed wood beams, wildflower bouquets… it’s a lovely season for natural decor. Adam and Kate’s Tennessee farm nuptials are a prime example of this styling. From the venue to the floral arrangements, they’ve got the look covered. So check out this amazingly inspired event and grab our Salted Caramel and Amaretto Pot de Creme recipe dreamed up after their fabulous dessert table.
Salted Caramel & Amaretto Pot de Creme
2015-11-20 07:27:55
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Ingredients
1/4 cup of caramel sauce
1/2 teaspoon of Amaretto liqueur
Sea salt (large grain)
6 egg yolks
2 cups of heavy cream
Instructions
Preheat the oven to 325 degrees Fahrenheit and set aside glass pots or mason jars.
In a medium saucepan, combine the heavy cream, caramel sauce, and Amaretto liqueur. Cook on medium heat and stir continuously until caramel is completely dissolved.
In a medium mixing bowl, whisk the egg yolks. Then pour the caramel cream mixture slowly into the bowl, stirring continuously. Stir until fully integrated and smooth.
Fill a casserole dish or baking pan with 1/2 inch of water. Fill the glass pots 2/3rds full with the creme and then place them in the casserole water bath. Place the whole dish into the oven and bake for approximately 30 minutes. Set aside to cool.
Once cool, sprinkle the large grain sea salt on top to taste and then refrigerate. Enjoy!
By The Frosted Petticoat
The Frosted Petticoat http://www.frostedpetticoatblog.com/
Photographer: Nyk + Cali, Wedding Photographers//Caterer: Chef Penelope’s Catering//Event Planner:Firefly Events//Transportation:Matchless Transportation//Cinema and Video: Matt G Video//Other Location: Mint Springs Farm//Makeup Artist:One10 Hair and Makeup//Lighting:Snyder Entertainment//Dress Store: The White Room//
Submitted via Two Bright Lights
PLEASE NOTE: The recipe was created by The Frosted Petticoat staff and is not associated with the event or vendors featured. The food photography served solely as the recipe’s inspiration and is not an actual picture of the final recipe product.
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