Butterscotch Pots De Creme - cooking recipe

Ingredients
    1 1/2 cups heavy cream
    6 tablespoons dark muscovado sugar
    1/4 teaspoon salt
    6 tablespoons water
    2 tablespoons demerara sugar
    4 large egg yolks
    1/2 teaspoon vanilla
Preparation
    Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300\u00b0F.
    Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
    Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.
    Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.
    Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
    Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.
    Pour custard through a fine-mesh sieve into a 1-quart glass measure.
    Skim off any foam with a spoon.
    Divide custard among ramekins.
    Arrange ramekins in a small roasting pan and bake in a hot water bath, uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes.
    Transfer ramekins to a rack with tongs and cool to warm or room temperature.
    Pots de creme will continue to set as they cool.
    Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.

Leave a comment