This is the BEST Custard Recipe ever! Butterscotch Pot de Creme is French for Pot of Custard. Rich and creamy and everyone RAVES when they have it!
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Butterscotch Pot de Crème
Ingredients:
4 tablespoons salted butter
1 cup packed brown sugar
4 cups heavy cream
1 vanilla bean scraped or 1 teaspoon vanilla extract or paste
1/2 teaspoon salt
8 egg yolks
Creme Fraiche or Mexican Table Cream
Directions:
Preheat oven to 325 degrees. Put a kitchen towel or wash cloth on the bottom of a 9x16 baking dish with sides. Place 6 ounce ramekins on cloth (or whatever size you have) Should make 8-10 if using 6 ounce. Get a pot of water on low heat in a lidded saucepan. enough to fill halfway up side of baking dish.
If using vanilla bean, cut lengthwise in half, scrape seeds out and set aside until needed.
Separate egg yolks from whites and set aside.
Melt butter in a medium sized saucepan with a heavy bottom over medium heat. Add brown sugar, stir with a wooden spoon. Keep stirring over medium heat for 7- 12 minutes. It will separate, seize up and smoke at different stages of the cooking process. Right when it just starts to act like wet sand, add one cup of heavy cream. Work the sugar mixture into the cream as it melts together. If it starts to boil, turn down the heat. Keep stirring the entire time. Don't give up! Once it is worked into a mostly smooth liquid, add vanilla bean seeds and salt. Mix well. Take off of heat.
Whisk egg yolks until blended. To temper eggs, add a medium spoonful of cream mixture to yolks while whisking. Repeat this 6-8 times or until yolks are warm. Make sure to keep the misture moving so you don't end up cooking the eggs. Once it is tempered, add to the cream mixture and blend well.
Strain mixture with a fine metal strainer into a bowl to remove any clumps of egg or sugar.
Divide mixture into ramekins, leaving just a little space from the top.
Pour almost boiling water into the baking dish half way up the sides of the ramekin, without getting any in the custard ramekins.
Loosely tent the pan with aluminum foil and place in preheated oven.
Cooking time has wide variables depending on temp of water, size and type of ramekin, etc. Start checking for doneness at 30 minutes. It should jiggle slightly like jello. Mine took around 50 minutes to bake. I checked every 10 minutes after the 30 minute mark.
When done, let temperature come down in the water bath for one hour on countertop. Remove ramekins so you can pour out water. Place ramekins back in the baking dish and place in refrigerator for minimum 2 hours.
Top with creme fraiche and enjoy this decadent dessert treat!
#creamycustard #frenchdessert #butterscotch