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
• Accompaniments: whipped cream; chocolate shavings or fresh berries
• Special equipment: 6 (4-ounce) ramekins

1. Put oven rack in middle position and preheat oven to 300F.
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. *Available at specialty foods shops and Dean & DeLuca (800-999-0306).

heavy cream, muscovado sugar, salt, water, sugar, egg yolks, vanilla, chocolate shavings, ramekins

Taken from www.epicurious.com/recipes/food/views/butterscotch-pots-de-creme-108701 (may not work)