Butterscotch Pot De Crème Recipe
Salted Shortbread, Whipped Crème Fraiche
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Ingredients
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Butterscotch Pot de Crème (custard)
Salted Shortbread
Whipped Crème Fraîche & Finishes
Method
Butterscotch Pot de Crème (custard)
- 1
Make the butterscotch base
In a medium saucepan over medium heat, melt the 4 tbs unsalted butter. Add the 3 tbs dark brown sugar and 1 tbs granulated sugar. Cook, stirring frequently, until the sugars dissolve and the mixture becomes aromatic and a deep amber-brown, about 3–4 minutes. Watch closely to avoid scorching.
- 2
Add dairy and flavor
Slowly add 2 cups whole milk and 1 cup heavy cream to the pan (mixture will steam and bubble). Stir to combine, bring just to a gentle simmer, then remove from heat. Stir in 1 tsp vanilla extract and 1 tsp sea salt. Taste and adjust salt if desired—this is the salted butterscotch flavor base.
- 3
Temper the yolks
Whisk 6 egg yolks (and the optional 1 tsp cornstarch, if using) in a medium bowl until smooth. Very slowly pour about 1/3 cup of the hot butterscotch milk into the yolks while whisking constantly to temper. Continue adding hot liquid a little at a time until about half of the hot mixture is incorporated.
- 4
Cook the custard
Return the tempered yolk mixture to the saucepan with the remaining hot milk, whisking constantly. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C), about 3–6 minutes. Do not boil.
- 5
Strain and chill
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Pour the warm custard into 6 (4–6 oz) ramekins or jars, dividing evenly. Let cool at room temperature for 15–20 minutes, then cover with plastic wrap (touching the surface to prevent skin) and refrigerate at least 3 hours, preferably overnight, until fully set.
Salted Shortbread
- 6
Make the dough
Preheat oven to 350°F (175°C). In a bowl of a stand mixer fitted with the paddle (or using a pastry cutter), cream together 8 tbs cold cubed unsalted butter and 1/2 cup powdered sugar until pale but still slightly granular, about 1–2 minutes. Add 1/2 tsp vanilla and mix briefly. Add 1 1/4 cups all-purpose flour, 2 tbs rice flour (or semolina) and 1/2 tsp sea salt and mix on low just until the dough comes together and holds when squeezed; do not overwork.
- 7
Shape and bake
Turn dough onto a lightly floured surface, press into a flat disk, and roll to about 1/4" (6 mm) thickness. Cut into desired shapes (rectangles or rounds). Place on a parchment-lined baking sheet and chill 10 minutes to firm. Bake for 12–15 minutes, until edges are just golden. Remove to a rack and while still warm, sprinkle lightly with flaky sea salt and a touch of soft brown sugar if desired. Let cool completely; cookies will crisp as they cool.
- 8
Make shortbread crumbs (optional)
If you prefer a crumble garnish rather than whole cookies, once cooled, pulse cookies in a food processor until coarse crumbs form. Reserve for plating.
Whipped Crème Fraîche & Finishes
- 9
Whip crème fraîche
Chill a mixing bowl and whisk. Combine 1 cup cold crème fraîche, 1/4 cup cold heavy cream, and 1 tsp powdered sugar. Whip gently by hand or with a mixer on low until soft peaks form—you want a light, slightly tangy cream that still holds shape. Taste and add a tiny pinch of flaky sea salt (about 1/8–1/4 tsp) to enhance flavor.
- 10
Assemble
When custards are fully set, remove ramekins from refrigerator. Spoon or pipe a dollop (about 1–2 tbs) of whipped crème fraîche onto each pot de crème. Garnish each with a piece of salted shortbread or a sprinkle of shortbread crumbs. Finish with a very light sprinkle of flaky sea salt and a small dusting of brown sugar if desired for sparkle.
- 11
Serve
Serve chilled. Pot de crème will keep refrigerated, covered, up to 3 days. Shortbread is best on day of baking; stored airtight it keeps 3–4 days.