Butterscotch Pots De Crème

• 3/4 cup whole milk
• 3/4 cup 2% reduced-fat milk
• 7 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon dark molasses
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg yolks
• 1 1/2 teaspoons butter
• 1/2 teaspoon vanilla extract
• 1/4 cup heavy whipping cream
• 1 tablespoon powdered sugar

1. Preheat oven to 325u0b0.
2. Heat milks over medium-high heat in a heavy saucepan to 180u0b0 (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
3. Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325u0b0 for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
4. Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.

milk, milk, brown sugar, water, dark molasses, salt, eggs, egg yolks, butter, vanilla, heavy whipping cream, powdered sugar

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