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Salted Butterscotch Pots de Crème

The custard has a rich velvety texture similar to crème brûlée and the flavor is a light butterscotch that borders on caramel.
Course sweets
Cuisine French
Keyword butterscotch, pots de creme, salted, salty sweet, whipped cream
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 441kcal

Equipment

  • 4 (8-ounce) ramekins

Ingredients

  • cups heavy cream divided
  • 6 tablespoons dark muscovado sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons Turbinado sugar (sugar in the raw)
  • 4 large egg yolks
  • 1 teaspoon vanilla
  • Maldon sea salt, for serving

Instructions

  • Preheat the oven to 300°F (150ºC).
  • In a small saucepan over medium heat, bring 1½ cups of heavy cream, muscovado sugar, and salt to a simmer, stirring until the sugar is completely dissolved. Remove the pan from heat.
  • In another medium saucepan over medium heat, bring 6 tablespoons water and Demerara sugar to a boil, stirring until the sugar has completely dissolved. Continue to simmer the mixture, stirring occasionally, until it is bubbly and golden brown, about 5 minutes. Remove the pan from heat then slowly add the cream mixture, whisking until combined.
  • In a large mixing bowl whisk together the egg yolks and vanilla. Slowly add the cream mixture in a steady stream, whisking until thoroughly combined. Pour the custard through a fine-mesh sieve into a medium mixing bowl. Skim off any foam with a spoon and discard.
  • Evenly divide the custard among the ramekins. Arrange the ramekins in a roasting pan and add boiling water until the ramekins are covered about half way up.
  • Bake in the hot water bath until the custards are set around the edges but not fully cooked through, about 40 minutes.
  • Transfer the ramekins to a rack and let cool. Refrigerate until chilled, about 2 hours. The custard will continue to set as it cools.
  • While the pots de crème cool, add the remaining cup of cream to a medium mixing bowl and whisk until the cream forms stiff peaks. Refrigerate until ready to serve.
  • Serve the pot de crème chilled. Top each with whipped cream and sprinkle sea salt over top.

Nutrition

Calories: 441kcal | Carbohydrates: 20g | Protein: 5g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 242mg | Sodium: 231mg | Potassium: 125mg | Sugar: 19g | Vitamin A: 1631IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg