Butterscotch Pots De Creme With Caramel Sauce

Name: Butterscotch Pots De Creme With Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pots de Creme; ½ tablespoons unsalted butter (1 1/2 sticks); 1 cup dark brown sugar; 5 cups heavy cream; 1 tablespoon fine sea salt; 1 vanilla bean, seeds scraped; 6 large egg yolks; boiling water; Caramel Sauce; 1 cup sugar; 1 teaspoon pure vanilla extract; whipped creme fraiche and maldon sea salt, for serving

Servings: persons

Pots de Creme
½ tablespoons unsalted butter (1 1/2 sticks)
1 cup dark brown sugar
5 cups heavy cream
1 tablespoon fine sea salt
1 vanilla bean, seeds scraped
6 large egg yolks
boiling water
Caramel Sauce
1 cup sugar
1 teaspoon pure vanilla extract
whipped creme fraiche and maldon sea salt, for serving

1
MAKE THE POTS DE CREME Preheat the oven to 325u00b0. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
2
In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.
3
MAKE THE CARAMEL SAUCE In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla.
4
Top the pots de creme with the caramel sauce and whipped creme fraiche, sprinkle with Maldon sea salt and serve.

1732

kcal

Calories

124

Fat

118

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

Saved locally in your browser — visible only to you.

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: Pots de Creme, ½ tablespoons unsalted butter (1 1/2 sticks), 1 cup dark brown sugar, 5 cups heavy cream, and more.

Yes, Butterscotch Pots De Creme With Caramel Sauce 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!