Salted Butterscotch Pot De Crème Recipe
Recipe information
Make Salted Butterscotch Pot De Crème in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Custard
Butterscotch (Caramelized Sugar Base)
Finishing
Butterscotch (Caramelized Sugar Base)
1. Make the caramelized butterscotch
In a medium heavy-bottomed saucepan over medium heat, add 0.25 cup dark brown sugar and 4 tablespoons unsalted butter. Stir constantly until the butter melts and the sugar dissolves and begins to bubble gently, about 3–4 minutes. Watch carefully so it doesn't burn. Remove from heat and slowly whisk in 0.25 cup warmed heavy cream (warmed in microwave ~15 seconds) until smooth. If using, return briefly to low heat to fully combine, then remove. Let cool slightly while you prepare the custard base.
Custard
2. Infuse cream and milk
Preheat oven to 300°F (150°C). Split the vanilla bean lengthwise and scrape seeds; add seeds and pod (or 1 tsp vanilla extract later) to a medium saucepan with 2 cups heavy cream and 1/2 cup whole milk. Warm over medium heat until just steaming and small bubbles form around the edge (do not boil), about 5–7 minutes. Remove from heat and let steep 10 minutes to intensify flavor; if using extract, stir it in after cooling slightly.
3. Temper egg yolks
While the cream is steeping, whisk 6 large egg yolks in a heatproof bowl with 1/4 cup granulated sugar and 1/2 teaspoon fine sea salt until pale and slightly thickened, about 1–2 minutes.
4. Combine custard with butterscotch
Remove vanilla pod from the cream mixture. Very slowly drizzle roughly 1/3 of the warm cream into the yolk-sugar mixture while whisking constantly to temper the yolks. Continue adding the remaining cream in a slow steady stream while whisking until fully incorporated. Stir in the prepared butterscotch mixture until smooth and fully combined. Strain the custard through a fine-mesh sieve into a pouring container to remove any solids or bubbles.
5. Bake in a water bath
Place six 4–6 ounce ramekins (or 4 larger ones) in a deep baking dish. Pour the custard evenly into the ramekins, leaving a little headspace. Pour hot (not boiling) water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the baking dish loosely with aluminum foil to minimize skin formation. Bake at 300°F (150°C) for 30–40 minutes (smaller ramekins) or 40–50 minutes (larger) until the centers are just set but still have a slight jiggle — they will firm as they cool.
Finishing
7. Serve
Before serving, if desired, top each pot de crème with a small dollop of lightly sweetened whipped cream (use the optional 1/2 cup whipped cream ingredient) and sprinkle a pinch (about 1/8 tsp) of flaky sea salt over each. Serve chilled.
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