Butterscotch Pot De Creme Recipe
whipped cream, pecan shortbread
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Ingredients
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Butterscotch Custard
Pecan Shortbread Cookies
Whipped Cream & Garnish
Method
Butterscotch Custard
- 1
Caramelize sugar
In a medium heavy-bottomed saucepan set over medium heat, combine 1 cup packed light brown sugar and 4 tablespoons unsalted butter. Cook, stirring frequently, until the butter melts and the mixture becomes dark amber and fragrant, about 4–6 minutes. Take care not to burn.
- 2
Add cream and milk
Slowly pour in 1 1/2 cups of the heavy cream (reserve the remaining 1/2 cup for whipping) and 1 cup whole milk in a steady stream while stirring; the mixture will bubble vigorously. Stir until smooth and bring to a gentle simmer, then remove from heat.
- 3
Temper yolks
In a medium bowl whisk together 6 large egg yolks and 2 tablespoons granulated sugar until pale. Whisk about 1/3 cup of the hot butterscotch cream into the yolks to temper, then slowly whisk the tempered yolks back into the saucepan with the remaining cream mixture.
- 4
Cook custard
Return the pan to low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil or it may scramble.
- 5
Finish and strain
Remove from heat and whisk in 1 teaspoon vanilla extract and 1 teaspoon kosher salt. Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Allow to cool slightly (5–10 minutes).
- 6
Pecan Shortbread Cookies
- 7
Prepare oven and pan
Position a rack in the center of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- 8
Make dough
In a bowl of a food processor pulse 1 1/2 cups all-purpose flour, 1/2 cup finely chopped pecans, 1/2 cup powdered sugar, and 1/4 teaspoon salt to combine. Add 1/2 cup cold cubed unsalted butter and pulse until mixture resembles coarse crumbs and just comes together. Add 1/2 teaspoon vanilla and pulse once more to incorporate.
- 9
Form cookies
Turn the mixture onto a lightly floured surface and gently press together into a 3/4-inch thick disk. Roll lightly and cut into rounds (or press into a small rectangular pan and slice) about 2 inches in diameter. Place on the prepared baking sheet spacing about 1 inch apart.
- 10
Bake and cool
Bake for 12–15 minutes until edges are just golden. Transfer to a wire rack and let cool completely. Shortbreads will crisp as they cool. Store in an airtight container until serving.
Whipped Cream & Assembly
- 11
Make whipped cream
Chill a mixing bowl and whisk or beaters for 5–10 minutes. Pour 1 cup cold heavy cream into the bowl with 1 tablespoon powdered sugar and 1/4 teaspoon vanilla extract. Whip until soft peaks form, taking care not to overwhip.
- 12
Plate
Remove pot de crèmes from the refrigerator. Spoon or pipe a dollop of whipped cream onto each pot de crème. Garnish with a pecan shortbread cookie on the side or broken into shards on top, sprinkle with 2 tablespoons chopped toasted pecans and a pinch (about 1/4 tsp) flaked sea salt if using.
- 13
Serve
Serve chilled. Pot de crème can be made up to 48 hours ahead; add whipped cream and shortbread just before serving for best texture.