Butterscotch Pots de Crème are elegant, slow-baked custards infused with deep caramelized sugar, brown butter, and vanilla. Unlike pudding, these are gently baked in a water bath, yielding an ultra-creamy, spoon-coating texture. With the nostalgic charm of butterscotch and the refinement of French pastry, this dessert is a luxurious way to end a meal.
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Set oven to 300°F (150°C).
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Arrange 6 ramekins in a deep baking dish or roasting pan.
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In a medium saucepan, melt butter over medium heat.
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Add brown sugar and stir until it becomes fragrant and starts to bubble (about 2 minutes).
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Slowly whisk in the cream and milk. Simmer gently, stirring, until fully combined. Do not boil.
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Remove from heat and stir in salt and vanilla. Let cool slightly.
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In a medium bowl, whisk egg yolks.
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Slowly pour in a ladle of the warm butterscotch mixture, whisking constantly.
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Gradually add the rest while whisking to prevent curdling.
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Strain the custard through a fine sieve into a measuring jug.
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Pour into ramekins.
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Carefully pour hot water into the pan to come halfway up the ramekins.
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Cover pan loosely with foil and bake for 30–35 minutes, or until the edges are set but the centers jiggle slightly.
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Remove ramekins from the water bath.
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Let cool at room temperature, then chill for at least 4 hours.
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Top with a dollop of whipped cream and sprinkle with sea salt or toffee bits.
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Keeps well for 2–3 days in the fridge
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Pair with shortbread or espresso
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Try using bourbon or maple extract for a twist
Ingredients
Directions
-
Set oven to 300°F (150°C).
-
Arrange 6 ramekins in a deep baking dish or roasting pan.
-
In a medium saucepan, melt butter over medium heat.
-
Add brown sugar and stir until it becomes fragrant and starts to bubble (about 2 minutes).
-
Slowly whisk in the cream and milk. Simmer gently, stirring, until fully combined. Do not boil.
-
Remove from heat and stir in salt and vanilla. Let cool slightly.
-
In a medium bowl, whisk egg yolks.
-
Slowly pour in a ladle of the warm butterscotch mixture, whisking constantly.
-
Gradually add the rest while whisking to prevent curdling.
-
Strain the custard through a fine sieve into a measuring jug.
-
Pour into ramekins.
-
Carefully pour hot water into the pan to come halfway up the ramekins.
-
Cover pan loosely with foil and bake for 30–35 minutes, or until the edges are set but the centers jiggle slightly.
-
Remove ramekins from the water bath.
-
Let cool at room temperature, then chill for at least 4 hours.
-
Top with a dollop of whipped cream and sprinkle with sea salt or toffee bits.
-
Keeps well for 2–3 days in the fridge
-
Pair with shortbread or espresso
-
Try using bourbon or maple extract for a twist