Your are gonna lick your spoon clean on this one. I am confident of that. Butterscotch Pot de Creme—um, yes please and then yes five more times.
I think I’m going to be wearing stretchy yoga pants for the next few weeks from all my butterscotch pot de creme eating.
But here’s the deal, this recipe required a few runs. The first run the flavor was too weak, so in the second run I extended the carmel cooking time and cooked it to a dark copper color – it worked. The flavor was nice and strong. With the flavor nailed down, the third run was to tweak the texture for a creamier finish, so I added in an extra egg yolk—it worked. Fourth run was necessary for the pictures and to proof the recipe one more time. Fifth run, was for the video. Yes, the VIDEO! I thought a how-to video on making this recipe would be a nice companion to the written recipe. All that said, you can see how I ate and ate, then ate and ate, and then ate some more.
Now, if you have a two minutes tomorrow, I would love it if you dropped in and watched the videot. Just be kind, it’s a freshmen effort, and if you have been a reader for any length of time on here, you know my obsessive ways, so expect each one to improve (or so I hope) as I learn my way through vlogging.
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup dark brown sugar
- 1/4 cup water
- 3/4 cup granulated sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
Preparation: Heat oven to 300 degrees F
Place cream, milk and dark brown sugar in a small sauce pan over medium heat and cook to a simmer (small bubbles will appear around the edge of the pan), stirring often until sugar dissolves. Do not let the mixture boil. Remove from heat and set aside.
Place water and sugar in medium size sauce pan over high heat, stir until sugar dissolves. Once dissolved, continue to cook, swirling the saucepan by the handle. Remove any sugar crystals that form inside of the pan with a brush dipped in cold water. Cook mixture until it turns dark copper in color and just starts to smoke, about 3-5 minutes. Turn off heat and carefully add the cream mixture with one hand and whisking with the other until fully combined (be careful not to burn yourself, wear oven mitts if needed).
Slowly add and whisk the hot mixture into the eggs to temper it. Pour mixture through a sieve to catch any chunks before filling oven-proof jars or ramekins. Place filled jars into a large cake pan or roasting pan. Transfer pan to oven then fill pan with simmering water a 1/2 inch up from bottom of jar. Bake at 300 degrees F for 35-40 minutes. Pot de creme is ready when custard slightly jiggles when jar is shaken. Remove the pan from the oven and the jars from the the pan. Let cool completely. Cover each jar with plastic wrap and transfer to the refrigerator until chilled, at least two hours or overnight. Serve chilled with a sprinkling of some fleur de sel.