Butterscotch Pot De Crème Recipe

Make the caramel base

In a medium saucepan set over medium heat, melt the unsalted butter. Add the packed light brown sugar and cook, stirring frequently, until the sugar has dissolved and the mixture smells caramel-like and is smooth, about 3–4 minutes. Do not let it burn.

Combine cream and milk

Slowly pour the heavy cream and whole milk into the butter–sugar mixture while stirring. Warm the mixture just until it begins to steam but does not boil. Split and scrape the vanilla bean into the pan (or stir in vanilla extract). Remove from heat and let steep for 10 minutes to deepen flavor.

Temper yolks

In a medium bowl, whisk the egg yolks with the granulated sugar and fine sea salt until smooth and slightly pale. Slowly whisk about 1/2 cup of the warm cream mixture into the yolks to temper them, then slowly whisk the tempered yolks back into the saucepan with the remaining cream, whisking constantly to combine.

Cook the custard

Return the saucepan to low–medium heat and stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Add flavoring

Remove from heat and stir in the dark rum or bourbon if using. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod solids.

Chill

Divide the strained custard among 6 (4–6 oz) ramekins or small glasses. Cover each directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until set, at least 4 hours or preferably overnight.

Melt chocolate

Place the chopped Guittard bittersweet chocolate in a heatproof bowl. Set aside.

Make slurry and thicken

In a small bowl, mix the cornstarch with 1 tablespoon cold water to make a slurry. Reheat 1/2 cup of the reserved warm butterscotch cream mixture (from when you set aside for tempering) over low heat until steaming. Whisk in the cornstarch slurry and continue to whisk until the mixture slightly thickens, about 1–2 minutes.

Finish pudding

Pour the hot thickened cream directly over the chopped Guittard chocolate. Let sit 30 seconds, then whisk until smooth and glossy. If needed, return to very low heat briefly while stirring to fully melt and integrate. Let the pudding cool to room temperature, then chill until ready to assemble (about 30–60 minutes).

Toast and prep hazelnuts

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. Rub nuts in a clean kitchen towel to remove skins, then roughly chop and set aside.

Melt chocolate

Place the chopped semisweet chocolate in a heatproof bowl set over a saucepan of barely simmering water (double boiler) or microwave in 20-second bursts, stirring between, until melted and smooth. Stir in the optional neutral oil for shine.

Make bark

Stir the toasted chopped hazelnuts into the melted chocolate, then spread the mixture thinly on a parchment-lined baking sheet to about 1/8–1/4 inch thickness. Sprinkle flaky sea salt on top. Let set at room temperature until firm, or chill briefly until fully set. Break into irregular pieces and reserve.

Top pots with chocolate pudding

When both the butterscotch pots and Guittard chocolate pudding are chilled, spoon 1–2 tablespoons of the chocolate pudding onto each pot de crème so it forms a glossy, dark layer or ripple on top.

Garnish

Pipe or dollop a small spoonful of lightly sweetened whipped cream onto each pot. Sprinkle with extra chopped hazelnuts and top with one or two pieces of hazelnut bark for crunch and visual contrast.

Serve

Serve chilled. Pot de crème will keep covered in the refrigerator for up to 3 days; add brittle and whipped cream just before serving to preserve texture.