Butterscotch Pot De Creme Recipe

Infuse cream and make caramel base

In a medium heavy-bottomed saucepan, combine the heavy cream and whole milk. If using a vanilla bean, split it lengthwise and scrape the seeds into the liquid, then add the pod as well. Over medium heat, bring the mixture just to a simmer (do not boil), then reduce heat to low and keep warm while you make the caramel.

Make brown sugar caramel

In a clean saucepan over medium heat, add the packed dark brown sugar and 3 tablespoons unsalted butter. Stir continuously until the sugar melts and forms a smooth, glossy caramel with deep butterscotch color, about 4–6 minutes. Watch carefully to avoid burning. Remove from heat.

Combine cream and caramel

Slowly and carefully whisk about 1/2 cup of the warm cream mixture into the hot caramel to temper and loosen it (it will steam). Then gradually whisk the tempered caramel back into the remaining warm cream in the saucepan. Return the pan to very low heat and stir until fully incorporated. Remove and let cool slightly for 3–4 minutes. If you used a vanilla bean, discard the pod now. If using vanilla extract, add it now (about 1 tsp).

Temper eggs

In a large bowl, whisk together 6 egg yolks, 2 whole eggs, and 1 teaspoon fine sea salt until smooth. Very slowly drizzle about 1/3 cup of the warm caramel-cream mixture into the egg mixture while whisking constantly to temper the eggs (this prevents curdling). Continue adding the caramel-cream in a thin stream until fully combined.

Combine with chocolate

Place the 4 oz finely chopped Guittard dark chocolate in a heatproof bowl. Pour the tempered custard mixture through a fine-mesh sieve into the bowl with chocolate to remove any bits; press any solids through with the back of a spoon. Let sit 1 minute, then whisk until the chocolate is fully melted and the mixture is smooth and glossy.

Bake in water bath

Preheat oven to 300°F (150°C). Arrange six 6-oz ramekins (or four larger) in a roasting pan. Divide the custard evenly among the ramekins. Place the roasting pan on the oven rack and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Cover the pan loosely with foil and bake until the centers are just set but still slightly wobbly, about 30–35 minutes (time will vary by ramekin size).

Cool and chill

Remove ramekins from the water bath and cool on a wire rack for 30 minutes. Once cooled to near room temperature, cover each ramekin with plastic wrap and refrigerate at least 4 hours, preferably overnight, to fully set and develop flavor.

Toast hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts in a single layer on a baking sheet and toast 8–10 minutes until fragrant and skins begin to split. Transfer to a clean kitchen towel and rub vigorously to remove most skins. Coarsely chop and set aside.

Make hazelnut caramel shards

In a small saucepan, combine 2 tablespoons granulated sugar and 1 tablespoon unsalted butter over medium heat. Stir until the sugar melts and turns amber, about 3–5 minutes. Remove from heat and quickly stir in the chopped toasted hazelnuts. Pour the mixture onto a parchment-lined baking sheet and spread into a thin layer. Let cool completely, then break into irregular shards. (Alternatively, skip the caramel step and sprinkle toasted hazelnuts over melted chocolate for a bark.)

Make chocolate bark (optional)

Melt 4 oz dark chocolate (Guittard) gently using a double boiler or in 20-second microwave bursts, stirring between bursts until smooth. Pour melted chocolate onto a parchment-lined sheet and thinly spread. Sprinkle with the hazelnut shards while chocolate is still warm. Finish with a light scatter of sea salt flakes. Let set at room temperature until firm, then break into pieces.

Assemble and serve

When custards are fully chilled, remove plastic wrap. Place ramekins on serving plates and top each pot de crème with one or two pieces of the hazelnut bark or a few hazelnut caramel shards. Sprinkle a tiny pinch of sea salt flakes atop each for contrast. Serve chilled.