Butterscotch Pot de Creme
Ingredients
The Pot de Creme
-
6
large
egg yolks
-
4
tablespoons
unsalted butter
-
½
cup
light or dark muscovado sugar
-
½
teaspoon
fine sea salt
-
2¼
cups
half and half
-
¾
teaspoon
vanilla bean paste or pure vanilla extract
-
Whipped Cream
for serving
-
Flaky sea salt
for serving
The Buttermilk Caramel Sauce
-
1
cup
turbinado sugar or grated piloncillo
-
2
tablespoons
water
-
1
tablespoon
honey, brown rice syrup or agave nectar
-
¼
teaspoon
fine sea salt
-
4
tablespoons
unsalted butter
-
½
cup
buttermilk
-
½
cup
heavy cream
-
¼
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 325°F and prepare ramekins in a roasting pan.
- Boil water in a kettle.
- Whisk the egg yolks in a medium bowl until smooth.
- Melt butter, sugar, and salt in a saucepan over medium heat until caramelized.
- Slowly whisk in the half-and-half and bring to a simmer, then remove from heat and stir in vanilla.
- Temper the egg yolks by whisking in a small amount of the hot mixture, then combine with the rest.
- Strain the custard through a sieve into a measuring cup and divide among ramekins.
- Fill the roasting pan with boiling water halfway up the sides of the ramekins.
- Bake until set but still jiggly, about 30 to 45 minutes, then cool and chill for 3 to 4 hours.
- For the caramel, combine sugar, water, honey, and salt in a saucepan and boil without stirring.
- Cook until caramelized, then whisk in butter, buttermilk, and cream, returning to heat to simmer.
- Chill the caramel until ready to serve.
- Serve the pot de creme topped with whipped cream, caramel sauce, and flaky sea salt.
Nutrition Facts (estimated)
Servings
4 to 8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
200mg
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