Butterscotch Pots de Creme

  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)

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