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Butterscotch Pots de Creme

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Ingredients
  

  • 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

Instructions
 

  • 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!