Butterscotch Pots de Crème

Name: Butterscotch Pots de Crème
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: ⅓ cup water; 6 tablespoons granulated sugar; 2 cups heavy cream; ½ cup dark brown sugar; 6 large egg yolks; 2 teaspoons pure vanilla extract; Flaky sea salt; Freshly whipped cream

User Reviews

4.9

24 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings
6
Calories
451 kcal
Course
Dessert
Cuisine
French, French-American Fusion

Butterscotch Pots de Crème

Brielle Kelley

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Butterscotch Pots de Créme is an elegant, French-inspired, make-ahead dessert that always brings rave reviews. It's also crazy delicious!

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Ingredients

Servings

⅓ cup water
6 tablespoons granulated sugar
2 cups heavy cream
½ cup dark brown sugar
6 large egg yolks
2 teaspoons pure vanilla extract
Flaky sea salt for garnish (I love Maldon)
Freshly whipped cream

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Instructions

Preheat oven to 300˚F with a rack in the middle position. Place six 4-6-ounce ramekins in a 2-inch sided baking pan.
Bring water and granulated sugar to a boil in a 2-quart heavy saucepan over medium heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until water has been reduced and mixture forms large bubbles and turns a medium amber color. This should take about 5-6 minutes. If the color is not changing at 5 minutes, increase the heat. Watch the mixture carefully, once it begins to turn color, as it will change quickly.
Carefully add the cream (mixture will bubble up and steam). The caramel will seize up a bit and form some hard shards. Continue to cook and stir until the caramel shards are completely dissolved (2-4 minutes). Add the brown sugar and stir until dissolved.
In the empty bowl (where the cream was) whisk together the egg yolks and vanilla. Add the egg yolks in a SLOW, STEADY stream to the cream mixture, whisking continuously. (Adding the eggs slowly will keep them from scrambling in the hot cream mixture.)
Pour the butterscotch through a fine-mesh sieve back into the egg yolk bowl. Skim off any foam with a spoon. Divide custard among ramekins or pots. Pour hot water around the ramekins to reach about halfway up their sides. Bake, uncovered, until the pots de crème are set around the edges, but still tremble slightly in centers, about 35-40 minutes.
Cool to room temperature in water bath. Pots de crème will continue to set as they cool. If not serving within a few hours, cover and refrigerate.
Remove from refrigerator 1 hour before serving.
Serve with a sprinkle of flaky sea salt and a dollop of whipped cream.

Notes

Recipe adapted from Epicurious

Nutrition Information

Show Details

Calories 451kcal (23%) Carbohydrates 33g (11%) Protein 4g (8%) Fat 34g (52%) Saturated Fat 19g (95%) Cholesterol 303mg (101%) Sodium 44mg (2%) Potassium 103mg (3%) Sugar 30g (60%) Vitamin A 1425IU (29%) Vitamin C 0.5mg (1%) Calcium 90mg (9%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 451 kcal

% Daily Value*

Calories	451kcal	23%
Carbohydrates	33g	11%
Protein	4g	8%
Fat	34g	52%
Saturated Fat	19g	95%
Cholesterol	303mg	101%
Sodium	44mg	2%
Potassium	103mg	2%
Sugar	30g	60%
Vitamin A	1425IU	29%
Vitamin C	0.5mg	1%
Calcium	90mg	9%
Iron	0.6mg	3%