Salted Caramel Pots de Crème with Chocolate Brittle Instructions:

1. Melt the butter in a saucepan over medium heat. Add the brown sugar and cover to melt the sugar; about 5 minutes. Once it bubbles and becomes a rich caramel, pour in the cream then milk along with the vanilla and salt. Be watchful because the mixture will bubble vigorously and the sugar will seize when the cream is initially added. Reduce heat to medium-low and cover to warm everything together; about 8 minutes.
2. In a large bowl, whisk the egg yolks. Gradually ladle in the warm caramel mixture to combine slowly. Strain the custard through a fine-mesh sieve into a large bowl. Use a torch to pop any bubbles that form throughout the straining and portioning process so the tops will be nice and smooth when they bake.
3. Place eight 4 or 6 ounce ovenproof cups or ramekins on a rimmed sheet tray.Using a ladle, divide the custard equally into the cups. 
4. Set your Frigidaire Professional Series oven on Steam Bake to 225°F. Pour 3 cups of water into the bottom and close to preheat. 
5. Place the pan in the oven for about 1 hour, check at 45 minutes, and bake or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. 
6. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
7. Serve chilled finished with a sprinkle of sea salt over each pot de crème and a piece of brittle.

Chocolate- Pumpkin Seed Brittle Instructions:

1. Temper the chocolate. If you aren’t familiar with tempering, place 2/3 of the chocolate on the stovetop (use a double boiler if you don’t have induction like we do in class). Melt it but monitor so it does not exceed 140°F or until it is melted but a few chunks of chocolate remain. At this point, stop heating the chocolate and just stir until the chunks melt with the heat of the chocolate. Slowly add in the reserved chocolate a little at a time to bring the temperature lower. Once it reaches 90°, it is ready to be spread out.
2. Place a piece of parchment paper on a sheet tray. Using an offset spatula, spread the tempered chocolate onto the paper in a smooth layer. Top with sea salt, toasted pumpkin seeds and optional pomegranate seeds and allow to cool until set.
3. Break into bite-size pieces. Garnish pot de crème. Store remainder in an airtight container at room temperature.