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Butterscotch Pot de Crème
85% authentic · French-inspired American
A sophisticated, baked butterscotch custard with a silky smooth texture and a rich, caramelized flavor.
Ingredients
- Dark brown sugar3/4 cup
- Unsalted butter4 tablespoons
- Heavy cream2 cups
- Egg yolks5 large
- Vanilla extract1 teaspoon
- Salt1/8 teaspoon
Steps
- 1
Preheat oven to 325°F (160°C). Arrange four 6-ounce ramekins in a baking dish.
- 2
In a saucepan, melt butter over medium heat. Add brown sugar and cook, stirring, until sugar is dissolved and mixture is bubbly (about 3-4 minutes).
- 3
Gradually whisk in the heavy cream until smooth. Bring to a gentle simmer, then remove from heat.
- 4
In a separate bowl, whisk egg yolks with vanilla extract and salt.
- 5
Slowly temper the egg yolks by whisking about 1 cup of the warm cream mixture into them. Pour the tempered egg mixture back into the saucepan with the remaining cream.
- 6
Stir the mixture well. Strain through a fine-mesh sieve into a pitcher or bowl.
- 7
Pour the custard evenly into the prepared ramekins.
- 8
Carefully pour hot water into the baking dish to come halfway up the sides of the ramekins (water bath).
- 9
Bake for 35-45 minutes, or until the edges are set but the centers are still slightly jiggly.
- 10
Remove ramekins from the water bath and let cool on a wire rack. Chill for at least 2 hours before serving.
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