Butterscotch Pots De Creme With Salted Caramel

Name: Butterscotch Pots De Creme With Salted Caramel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pots de creme:; 9 egg yolks, at room temperature; 1 1/4 cups packed dark brown sugar; 4 tablespoons unsalted butter; 3 1/2 cups heavy cream; 1 teaspoon kosher salt; 1/2 vanilla bean, split lengthwise; 1/4 cup granulated sugar; 2 1/4 teaspoons water; 1/4 teaspoon kosher salt; 1/3 cup heavy cream; 1/4 cup whipping cream; 1 tablespoon Buttermilk Creme Fraiche; Flaky sea salt for sprinkling; For the Buttermilk Creme Fraiche:; 4 cups heavy cream; 1 tablespoon buttermilk

Servings: persons

For the pots de creme:
9 egg yolks, at room temperature
1 1/4 cups packed dark brown sugar
4 tablespoons unsalted butter
3 1/2 cups heavy cream
1 teaspoon kosher salt
1/2 vanilla bean, split lengthwise
1/4 cup granulated sugar
2 1/4 teaspoons water
1/4 teaspoon kosher salt
1/3 cup heavy cream
1/4 cup whipping cream
1 tablespoon Buttermilk Creme Fraiche
Flaky sea salt for sprinkling
For the Buttermilk Creme Fraiche:
4 cups heavy cream
1 tablespoon buttermilk

1
Preheat the oven to 300u00b0F [150u00b0C]. Arrange eight ramekins or custard pots with a 3/4-cup [180-ml] capacity in a large, shallow baking pan. Set a fine-mesh sieve over a large liquid measuring cup or pitcher. Place the egg yolks in a large bowl and set aside.
2
In a medium, heavy-bottomed saucepan over medium heat, cook the brown sugar and butter, without stirring, until the sugar turns a deep amber color and develops a nutty smell, 10 to 15 minutes. Pour the heavy cream into the mixture gradually (and carefully, to avoid hot spatters), whisking constantly. Remove from the heat. Add the kosher salt, and scrape the seeds from the vanilla bean into the mixture. Stir to combine.
3
Slowly pour the hot butterscotch mixture into the egg yolks, whisking constantly. Strain the custard through the sieve into the measuring cup. Pour into the ramekins, dividing the custard evenly. Pour hot water into the baking pan until it reaches halfway up the outside of the ramekins, and cover the pan with aluminum foil. Bake for 45 minutes. Rotate the pan and continue to bake for 15 minutes more, or just until the custard has set and doesn't jiggle with you shake the pan. Remove the pan from the oven, uncover, and, using tongs, carefully lift the custards from the water bath and set on a cooling rack. (The custards can be made up to 1 week in advance and stored, covered, in the refrigerator. Bring to room temperature before serving.)
4
To make the caramel sauce: In a small saucepan over medium-high heat, combine the granulated sugar, water, and kosher salt and cook, without stirring, until the mixture turns red-brown in color, about 5 minutes. Gradually add the heavy cream, whisking constantly until the sauce is smooth. Set aside until ready to use.
5
In a 1-qt [1-L] jar, combine the cream and buttermilk. Partially cover and let stand in a warm spot (about 78u00b0F [28u00b0C]) until the cream tastes slightly sour and has thickened to a puddinglike consistency, 24 hours to 3 days.
6
Store in an airtight container in the refrigerator for up to 2 weeks.

2477

kcal

Calories

213

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 17 ingredients. The key ingredients include: For the pots de creme:, 9 egg yolks, at room temperature, 1 1/4 cups packed dark brown sugar, 4 tablespoons unsalted butter, and more.

Yes, Butterscotch Pots De Creme With Salted Caramel 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!