1 hr 5 mins
These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
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Units: US | Metric
- 1Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
- 2Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- 3Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- 4Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- 5Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- 6Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- 7Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- 8Skim off any foam with a spoon.
- 9Divide custard among ramekins.
- 10Arrange 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.
- 11Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- 12Pots de crème will continue to set as they cool.
- 13Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
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Nutritional Facts for Butterscotch Pots De Creme
Serving Size: 1 (99 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 292.7
- Calories from Fat 225
- Total Fat 25.0 g
- Saturated Fat 14.7 g
- Cholesterol 221.3 mg
- Sodium 128.7 mg
- Total Carbohydrate 15.0 g
- Dietary Fiber 0.0 g
- Sugars 12.9 g
- Protein 3.0 g