BUTTERSCOTCH POTS DE CRèME

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Butterscotch Pots de Crème image

Provided by M. J. Adams

Categories     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Ramekin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • Put oven rack in middle position and preheat oven to 300°F.
  • 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 crème will continue to set as they cool.
  • *Available at specialty foods shops and Dean & DeLuca (800-999-0306).

Chandpur Telecom
chandpur_telecom@gmail.com

I'm not sure what pots de crème are, but they look delicious.


Leaf Claw
clawleaf83@yahoo.com

This recipe looks delicious, but I'm not sure if I have all of the ingredients.


Bertha Cooks
bertha70@yahoo.com

Butterscotch is my favorite flavor! I can't wait to try this recipe.


Cojuana Kenney
c_k@yahoo.com

I've never made pots de crème before, but this recipe seems pretty straightforward.


Popoola Habeeb
h_p4@aol.com

I'm definitely going to try this recipe. It looks so easy!


Md.shawon.jamal Pur Md.shawon.jamal Pur
pur@yahoo.com

These look like the perfect dessert for a special occasion.


adedapo aliyah
adedapo49@hotmail.com

I'm not a big fan of butterscotch, but I'm willing to give these a try.


Theresa Morgan
theresa_m@yahoo.com

These look amazing! I can't wait to try them.


JH ISLAMIC MEDIA JAKIR
jh_i62@gmail.com

I'm not sure what I did wrong, but my pots de crème turned out grainy. I'm going to try again soon.


Jephthah Musa
j-m@gmail.com

These were a bit more difficult to make than I expected, but they were worth the effort. They were so rich and decadent!


Giovanni Dunn
giovanni.dunn68@hotmail.com

The butterscotch sauce was a bit too sweet for my taste, but the pots de crème themselves were delicious.


Emilija Guza
emilija.guza55@hotmail.fr

These were so easy to make and they turned out so well! I'm definitely going to be making these again.


Jimoh Olamilekan Baba tunde
jimoh_o100@aol.com

I'm not usually a fan of butterscotch, but these pots de crème were amazing! The sauce was so smooth and creamy, and the custard was perfectly set.


yousef ashraf
yousef.a@hotmail.com

I made these for a dinner party and they were a huge hit! Everyone loved the creamy, decadent texture and the rich butterscotch flavor.


Muhammed Ssengooba
mssengooba@yahoo.com

This was a delicious and easy dessert to make. The butterscotch sauce was creamy and flavorful, and the pots de crème were perfectly smooth and rich. I will definitely be making this again!


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