Prep 25 mins
Cook 40 mins
These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
- 1 1⁄2 cups heavy cream
- 6 tablespoons dark muscovado sugar
- 1⁄4 teaspoon salt
- 6 tablespoons water
- 2 tablespoons demerara sugar
- 4 large egg yolks
- 1⁄2 teaspoon vanilla
- Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de crème will continue to set as they cool.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Far and away, the best butterscotch dessert EVER! I used light muscovado sugar and dark brown sugar instead of demerara. Had great results and an extremely butterscotchy flavor.
Mean Chef this recipe is wonderful. It was forwarded to me by a friend who knows I LOVE pot de creme. And I can say that I LOVED this one too. Using the muscovado gave it a very different flavor. But oh so yummy and oh so creamy. My husband loves butterscotch and he really really liked this recipe. Thank you again and I can say that I will be making this again very soon.
Elegant, yet easy dessert. And very yummy in a subtle way.