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butterscotch pot de creme

I’ll admit this recipe sounds complicated and rather fancy but despite the French sounding name, these “puddings” are relatively simple to make and delightful to taste.

Your biggest “challenge” for this one is making sure you have six 4-ounce ramekins that hold about 1/2 cup of filling.  As with any custard type dessert, you have to put a hot liquid into egg yolks and avoid making scrambled eggs.  Just take your time and pour slowly while whisking quickly and all will be well.

 

butterscotch pot de creme

I’ll admit this recipe sounds complicated and rather fancy but despite the French sounding name, these “puddings” are relatively simple to make and delightful to taste.

Your biggest “challenge” for this one is making sure you have six 4-ounce ramekins that hold about 1/2 cup of filling.  As with any custard type dessert, you have to put a hot liquid into egg yolks and avoid making scrambled eggs.  Just take your time and pour slowly while whisking quickly and all will be well.

 

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Ingredients

Recipe serves: 6
4 tablespoons unsalted butter
1/2 cup dark brown sugar
2 1/2 cups heavy cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla bean paste
4 large egg yolks
1 cup whipped cream, for garnish
crushed chocolate bar (optional)
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thoughts&stories

The egg whites that are not used in the recipe can be placed in an air tight container or zip-loc bag and kept frozen.  Thaw out and use for meringues or don’t freeze at all and make yourself an egg white omelette.

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butterscotch pot de creme
  • time
    1 hour and 30 minutes
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Preheat oven to 325F with rack in the middle. Place 6 ramekins in a baking dish with large rim and set aside.

2
Done

Melt butter in a large saucepan over medium heat. When melted, add the sugar and increase heat to medium-high. Cook, stirring constantly, until smooth and bubbling-about 5 minutes.

3
Done

Gradually whisk in heavy cream and bring the mixture to a boil, whisking constantly.

4
Done

Remove from heat and whisk in the salt and vanilla. Set aside.

5
Done

In a large mixing bowl, whisk egg yolks. Slowly whisk the hot cream into the egg mixture until smooth- make sure to add gradually to avoid the egg yolks cooking.

6
Done

Pour the mixture through a sieve to remove any lumps.

7
Done

Using a large bowl or measuring cup with a spout, pour the mixture into the ramekins, filling to the top.

8
Done

Pour enough hot water into the baking dish to reach about half-way up each ramekin. Loosely cover the baking dish with a piece of aluminum foil.

9
Done

Cook for about one hour, it should wobble a little but be cooked through. If not cooked, keep in oven and check every few minutes.

10
Done

Remove from water and cool for about 30 minutes. They may be refrigerated for up to one day.

11
Done

Whip the heavy cream for top into firm peaks, about 5-6 minutes.

12
Done

Place each pot de creme ramekin on a dessert plate, top with a dollop of whipped cream. You can sprinkle on your favorite crushed chocolate bar for added pleasure.