Butterscotch Pots De Creme

Mysterygirl's Note:

These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 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

Directions:

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.

Reviews

[Claire #3]

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.

[MssAditood]

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.

[rosslare]

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