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Butterscotch Pot de Crème Recipe

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4.4 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes plus chilling time
  • Yield: 8 servings (4 oz each)

Description

This Butterscotch Pot de Crème is a decadent and silky dessert similar to crème brûlée but without the caramelized top. Featuring a lightly sweet flavor with a hint of burnt sugar bitterness from the butterscotch, this custard dessert is baked gently in a water bath to achieve a smooth, delicate texture. Perfect for an elegant dessert, it is served best chilled with a dollop of unsweetened crème fraîche for contrast.

Ingredients

Butterscotch Custard

  • 4 tbsp unsalted butter
  • 1 cup brown sugar, well packed
  • 4 cups heavy cream
  • 1 vanilla bean, scraped
  • 1/2 tsp salt
  • 8 large egg yolks

To Serve

  • Unsweetened crème fraîche

Instructions

  1. Prepare Butterscotch: In a medium heavy-bottomed saucepan over medium heat, melt the butter and cook together with the packed brown sugar. Stir continuously with a wooden spoon or an egg whisk to prevent sugar from catching. Initially, the mixture will separate but will blend as sugar melts. Continue cooking until the mixture starts to brown and lightly smoke.
  2. Add Cream: Slowly pour the heavy cream into the sugar-butter mixture, one cup at a time. The mixture will sputter and seize initially. Stir and cook until the sugar dissolves again. Add remaining cream, the scraped vanilla bean, and salt, stirring to combine.
  3. Temper Egg Yolks: In a bowl, whisk egg yolks. Gradually add some of the warm butterscotch cream to the yolks while whisking to warm them gently and prevent curdling.
  4. Combine Mixture: Pour the warmed yolks back into the pot with the butterscotch cream. Gently whisk to combine and then strain the custard through a fine sieve to ensure smoothness.
  5. Preheat Oven and Prepare Baking: Preheat oven to 325°F (162°C). Divide the custard evenly into eight 4-ounce ramekins. Place ramekins in a hot water bath, ensuring the water reaches halfway up their sides. Tent with foil to prevent drying.
  6. Bake: Bake custards for 25 to 40 minutes depending on their starting temperature. Begin checking at 25 minutes. Test doneness by gently tapping the ramekins: a slight ripple means more time needed, firm jell-o like texture means done. Do not overbake to avoid graininess.
  7. Cool and Chill: Remove ramekins from oven and let them cool in the water bath to room temperature. Once cooled, remove from bath, cover, and refrigerate for at least one hour or up to a few days.
  8. Serve: Before serving, spread a thin layer of unsweetened crème fraîche over the top of each custard. Optionally add a touch of sugar or serve plain for a perfect balance against the sweet pudding.

Notes

  • For a pumpkin variation, replace 1 cup of heavy cream with 1 1/4 cups pumpkin puree and add 1 teaspoon pumpkin pie spice after combining the yolks and cream.
  • Use hot water for the water bath to ensure even baking.
  • Do not overbake to avoid a grainy, eggy texture.
  • The recipe makes eight 4-ounce servings, perfect for small individual desserts.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/butterscotch-pot-de-creme-recipe/