Butterscotch Pots De Creme

1. 1

   Use 6 (4-oz) ramekins Put oven rack in middle position and preheat oven to 300u00b0F.

2. 2

   Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.

3. 3

   Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved.

4. 4

   Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes.

5. 5

   Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.

6. 6

   Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking.

7. 7

   Pour custard through a fine-mesh sieve into a 1-quart glass measure.

8. 8

   Skim off any foam with a spoon.

9. 9

   Divide custard among ramekins.

10. 10

    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.

11. 11

    Transfer ramekins to a rack with tongs and cool to warm or room temperature.

12. 12

    Pots de creme will continue to set as they cool.

13. 13

    Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.

* Per serving · 4 servings · Values may vary.