Butterscotch Pots de Crème
Active Time: 20 minutes | Total Time: 1 hour 35 minutes (plus cooling time) | Serves 8 | Gluten Free
- 8 large egg yolks
- 4 tablespoons unsalted butter
- 1 cup packed dark brown sugar
- 2½ cups heavy cream
- ½ cup whole milk
- ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- Sweetened whipped cream, for serving
Heat the oven (with the oven rack in the middle) to 300°F. Place eight 6-ounce ovenproof ramekins in a large baking dish or pan (we used coffee cups). Put a fine mesh strainer over a 4-cup liquid measuring cup.
In a large bowl, whisk together the yolks.
In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar. Let slowly bubble until the sugar is melted, 5 to 7 minutes.
While whisking the sugar constantly, slowly pour in ½ cup of the cream. Then, while still whisking, gradually pour in the remaining 2 cups cream and the milk. Stir until the sugar is completely incorporated (shouldn’t take longer than a minute). Remove from the heat and stir in the vanilla and salt.
While whisking the egg yolks constantly, gradually pour in the cream mixture. Gently whisk until well combined. Pour the custard through the strainer and into the measuring cup.
Divide the custard evenly among the ramekins. Fill the baking dish with hot water half way up the sides of the ramekins. Cover the dish tightly with foil.
Bake for about 1 hour 15 minutes, until the custard is set in the middle and not jiggly. Take the dish out of the oven and remove the foil. Let cool for 5 minutes. Use tongs to lift the ramekins onto a cooling rack. Let cool to room temperature.
Tightly wrap the tops of each ramekin with plastic wrap and refrigerate until chilled. These can be made up 4 days in advance.
Serve topped with sweetened whipped cream.
This recipe was printed from: