Butterscotch Pots De Creme

• 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

1. Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300u0b0F.
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 creme 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.

heavy cream, muscovado sugar, salt, water, demerara sugar, egg yolks, vanilla

Taken from www.food.com/recipe/butterscotch-pots-de-creme-73701 (may not work)