Butterscotch Pots De Crème Recipe

Name: Butterscotch Pots De Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole milk; 3/4 cup 2% reduced-fat milk; 7 tablespoons brown sugar; 2 tablespoons water; 1 tablespoon dark molasses; 1/2 teaspoon salt; 2 large eggs; 2 large egg yolks; 1 1/2 teaspoons butter; 1/2 teaspoon vanilla extract; 1/4 cup heavy whipping cream; 1 tablespoon powdered sugar

Servings: persons

3/4 cup whole milk
3/4 cup 2% reduced-fat milk
7 tablespoons brown sugar
2 tablespoons water
1 tablespoon dark molasses
1/2 teaspoon salt
2 large eggs
2 large egg yolks
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
1/4 cup heavy whipping cream
1 tablespoon powdered sugar

1
Preheat oven to 325u00b0.
2
Heat milks over medium-high heat in a heavy saucepan to 180u00b0 (do not boil). Combine brown sugar and next 5 ingredients (through egg yolks) in a medium bowl; stir well with a whisk. Gradually pour 1/2 cup hot milk mixture into egg mixture, whisking constantly. Return egg mixture to pan, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill 1 hour.
3
Divide mixture evenly among 6 (8-ounce) custard cups. Place cups in a 13 x 9-inch metal baking pan; add enough hot water to come halfway up sides of cups. Bake at 325u00b0 for 24 minutes or until center barely moves when cup is touched. Remove cups from pan; cool on a rack 20 minutes. Cover and chill at least 1 hour.
4
Place cream and powdered sugar in a bowl; beat with a mixer at high speed until stiff peaks form. Top custards with cream.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup whole milk, 3/4 cup 2% reduced-fat milk, 7 tablespoons brown sugar, 2 tablespoons water, and more.

Yes, Butterscotch Pots De Crème falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterscotch Pots De Crème

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions