Romance On A Spoon: Butterscotch Pot de Crème
 
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • 6 egg yolks
  • ¼ cup packed dark brown sugar
  • 1 cup milk
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 tsp salt
Instructions
  1. Preheat oven to 300F.
  2. Place egg yolks in a large bowl and lightly whisk till smooth. Set aside.
  3. Over medium-high heat, heat the brown sugar, milk and cream in a heavy saucepan and stir until the sugar starts to dissolve. Then heat until the milk is steaming and tiny bubbles have formed around the edges, but do not boil. Remove from heat. Cover to keep warm.
  4. In a medium saucepan, combine the granulated sugar and ¼ cup of water and bring to a boil over high heat. As soon as the sugar turns amber (the colour of a new penny), remove from heat.
  5. Carefully add ¼ cup of the hot cream mixture, whisking until combined. Whisk in 2 more cups of the cream mixture, then add the rest.
  6. Pour the caramel cream into the yolk in a slow, steady stream (do it too fast and you risk scrambling the eggs), slowly and gently whisking the mixture continuously.
  7. Stir in the vanilla and salt. Strain custard through a sieve into a pitcher. Skim off any foam or bubbles off the top.
  8. Pour the custard into six 5-ounce ramekins in a roasting pan and carefully fill the pan with hot water until it comes halfway up their sides. Carefully cover the pan with foil.
  9. Bake in the oven for 45 to 47 minutes until set. When the custard is gently shaken, the centre may seem a bit loose. This is ok.
  10. Remove the pan from the oven and let the creme finish setting in the water bath at room temperature uncovered. When cool, refrigerate uncovered to preserve the burnished colour.
Recipe by Dulcet Devotion at https://dulcetdevotion.com/2012/09/16/romance-on-a-spoon-butterscotch-pot-de-creme/