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
- Put oven rack in middle position and preheat oven to 300F.
- Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
- Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
- Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
- Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
- Pour custard through a fine-mesh sieve into a 1-quart glass measure.
- Skim off any foam with a spoon.
- Divide custard among ramekins.
- 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.
- Transfer ramekins to a rack with tongs and cool to warm or room temperature.
- Pots de creme will continue to set as they cool.
- *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)