Butterscotch Pot de Creme
1 1/4 Cups Heavy Cream
1/4 Light Brown Sugar
2 Egg Yolks
2 TB Unsalted Butter
1/4 tsp Salt
1/2 tsp Vanilla or 1/4 Vanilla Bean Pod
- Using a small, heavy bottomed saucepan over medium heat, melt the unsalted butter.
- Once the butter is completely melted, add the light brown sugar and stir. Stir the brown sugar and butter constantly for about 5 minutes. The brown sugar should melt, become smooth in texture and bubble repeatedly.
- Remove brown sugar from the heat and slowly whisk in all the heavy cream. Place the pot back over medium heat, whisking constantly, brown the mixture to a boil.
- In a separate bowl, whisk together the two egg yolks. While whisking, slowly pour the hot cream into the egg yolks. The slower you pour, the less likely you will cook and curdle the egg yolks (no one wants curdled chunky egg yolks).
- Add the salt and vanilla extract, whisk to combine.
- Place 3, 5oz ramekins in a deep baking dish such as a cake pan. Fill the pan (not the ramekins) with room temperature water; enough so it comes up about halfway up the ramekins. Pour heavy cream evenly into the ramekins.
- Bake at 325 for about an hour. Pot de Cremes should look set, but still wiggly a bit when you gently shake them.
- Remove ramekins from the oven and pan with the hot water bath. Place ramekins on a dry sheet tray, cover and let cool in the fridge for a couple of hours before serving.
Great on their own or served with seasonal berries such as blueberries or pomegranate seeds, whipped cream, cocoa nibs and candied ginger.