Description
Indulge in the creamy, rich flavors of Butterscotch Pots de Crème. This classic French dessert features a luscious caramel-infused custard baked gently in a water bath for a silky texture. Topped with flaky sea salt and whipped cream, it offers the perfect balance of sweet and salty in every spoonful.
Ingredients
Caramel Base
- ⅓ cup water
- 6 tablespoons granulated sugar
- 2 cups heavy cream
- ½ cup dark brown sugar
Custard
- 6 large egg yolks
- 2 teaspoons pure vanilla extract
For Serving
- Flaky sea salt (such as Maldon, for garnish)
- Freshly whipped cream
Instructions
- Preheat the Oven: Set your oven to 300˚F (150˚C) and position a rack in the middle. Arrange six 4-6-ounce ramekins in a baking pan with sides about 2 inches high to prepare for a water bath.
- Make the Caramel: In a 2-quart heavy saucepan over medium heat, combine the water and granulated sugar. Stir until the sugar is dissolved, then let it cook, stirring occasionally, until the liquid reduces and large bubbles form with a medium amber color, approximately 5-6 minutes. Increase heat if color changes slowly, watching carefully as caramelization happens quickly.
- Add Cream and Brown Sugar: Carefully pour in the heavy cream — the mixture will bubble vigorously and steam. The caramel may seize and form hard shards; continue to stir and cook for 2-4 minutes until these dissolve. Add the dark brown sugar and stir until fully incorporated.
- Prepare the Custard Mixture: In a separate bowl (previously used for cream), whisk together the egg yolks and vanilla extract. Slowly drizzle the hot caramel cream mixture into the yolks in a steady stream while whisking continuously to prevent the eggs from scrambling.
- Strain and Assemble: Pour the combined mixture back through a fine-mesh sieve into the egg yolk bowl to remove any foam or lumps. Distribute the smooth custard evenly among the ramekins. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins to create a water bath.
- Bake the Custards: Bake the pots de crème uncovered for 35-40 minutes, until the edges are set but the centers still tremble slightly when shaken.
- Cool Down: Let the ramekins cool to room temperature in the water bath. The custards will continue to set as they cool. For storage, cover and refrigerate if not serving within a few hours.
- Chill Before Serving: Remove from the refrigerator about 1 hour before serving to allow custards to reach the perfect texture.
- Serve: Garnish each pot de crème with a sprinkle of flaky sea salt and a dollop of freshly whipped cream for a delightful finish.
Notes
- Adding the egg yolk mixture slowly prevents scrambling due to the hot cream.
- Using a water bath ensures gentle, even cooking for smooth custard.
- Flaky sea salt provides a pleasing contrast to the sweet butterscotch.
- Can be prepared a day ahead and refrigerated; bring to room temperature before serving.
- If caramel shards don’t dissolve fully, keep stirring on heat until smooth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
