Butterscotch Pots de Creme

1. 1

   Put oven rack in middle position and preheat oven to 300F.

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

    *Available at specialty foods shops and Dean & DeLuca (800-999-0306).

* Per serving · 4 servings · Values may vary.

No additional tips available.