I came across this recipe while flipping through Cooking Light magazine’s December issue, and being a sucker for anything butterscotch I had to give it a go. It did not disappoint.
Butterscotch Pots de Creme
- 1 1/2 cups whole milk (3.25 or 2%)
- 7 tbsp brown sugar
- 2 tbsp water
- 1 tbsp dark molasses
- 1/2 tsp salt
- 2 large eggs
- 2 large egg yolks
- 1 1/2 tsp butter
- 1/2 tsp vanilla extract
- Whipped cream topping:
- 2 cups heavy whipping cream (small carton)
- 1/4 cup sugar
- 1 tsp vanilla
- Preheat oven to 325.
- In a heavy-bottomed pot, heat milk to 180 degrees (do not boil).
- In a medium mixing bowl, combine brown sugar, water, molasses, salt, eggs and yolks – stir well with a whisk.
- Very, very gradually whisk 1/2 cup of the hot milk into the egg mixture (the tempering part). Be sure to whisk constantly!
- Pour the egg mixture into the remaining milk, stirring constantly.
- Strain mixture through a fine sieve into a bowl.
- Stir in butter and vanilla.
- Cover and chill for 1 hour.
- Divid mixture evenly among 6 (8 ounce) custard cups.
- Place cups in a 9 x 13” metal baking pan; add enough hot water to come halfway up sides of cups (helps it to cook gently and evenly).
- Bake at 325 for 25 minutes or until the center barely moves when cup is touched.
- Remove cups from pan and cool on a rack for 20 minutes.
- Cover and chill at least 1 hour.
- In a separate bowl, beat the whipping cream, sugar and vanilla on high speed until stiff peaks form.
- Serve the butterscotch pots with whipped cream and enjoy!