Total Time
1hr 5mins
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. Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300°F.
  2. Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
  3. Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
  4. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
  5. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
  6. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
  7. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
  8. Skim off any foam with a spoon.
  9. Divide custard among ramekins.
  10. 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.
  11. Transfer ramekins to a rack with tongs and cool to warm or room temperature.
  12. Pots de crème will continue to set as they cool.
  13. Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Most Helpful

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.

Claire #3 February 23, 2004

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.

MssAditood February 28, 2004

Elegant, yet easy dessert. And very yummy in a subtle way.

rosslare March 05, 2010