Butterscotch Pots de Crème
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon salt
- 6 tablespoons water
- 1/2 teaspoon vanilla
- 4 large egg yolks
- 1 1/2 cups heavy cream
- 6 tablespoons dark muscovado sugar *
- 2 tablespoons demerara sugar*
- accompaniments: whipped cream; chocolate shavings or fresh berries
- 6 (4-ounce) ramekins
Preparation Put oven rack in middle position and preheat oven to 300°F. Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon. Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool. *Available at specialty foods shops and Dean & DeLuca (800-999-0306). Cooks' note:Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.
Preparation Put oven rack in middle position and preheat oven to 300°F. Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved. Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined. Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon. Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool. *Available at specialty foods shops and Dean & DeLuca (800-999-0306). Cooks' note:Custard can be made, but not baked, 1 day ahead and chilled, covered, in glass measure.
