Butterscotch Pot de Creme
- Number of Servings: 8
Ingredients
1.5 cups heavy cream6 tablespoons dark muscovado sugar2 tablespoons turbinado sugar1/4 teaspoon salt6 T water4 large egg yolks1 vanilla bean seededEight ramekins
1)Preheat the oven to 300 degrees, with the one of the racks in the middle of the oven.
2) Pour the cream, muscovado sugar, vanilla, and salt into a small saucepan. Bring to a boil. Set aside for a moment.
3) In a separate medium saucepan, make a dry caramel with the demerara sugar. Sprinkle half of it on the bottom of the pan spacing it evenly. When it starts to melt, sprinkle in the rest of the sugar and let it melt and turn to a light caramel.
4)Deglaze the caramel with the hot cream mixture. Be careful because it will bubble up. Whisk to make sure there are no large chunks of undissolved caramel. If there are, keep the pot on the heat for a bit to melt them.
5) In a separate bowl, whisk the egg yolks together and temper the hot caramel and cream mixture into them. Strain the custard through a fine sieve.
6)Remove any foam from the remaining custard, then portion it equally into the ramekins.
7)Place the ramekins in a baking pan just larger than the ramekins, then pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300° oven, uncovered, until the custard has set around the edges, but the centers are still just a little aquiver. (This should be about forty minutes.)
8)Transfer the ramekins to a wire rack, then place this in the refrigerator to cool.
9)After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up.
Number of Servings: 8
Recipe submitted by SparkPeople user JAC-ATTACK.
2) Pour the cream, muscovado sugar, vanilla, and salt into a small saucepan. Bring to a boil. Set aside for a moment.
3) In a separate medium saucepan, make a dry caramel with the demerara sugar. Sprinkle half of it on the bottom of the pan spacing it evenly. When it starts to melt, sprinkle in the rest of the sugar and let it melt and turn to a light caramel.
4)Deglaze the caramel with the hot cream mixture. Be careful because it will bubble up. Whisk to make sure there are no large chunks of undissolved caramel. If there are, keep the pot on the heat for a bit to melt them.
5) In a separate bowl, whisk the egg yolks together and temper the hot caramel and cream mixture into them. Strain the custard through a fine sieve.
6)Remove any foam from the remaining custard, then portion it equally into the ramekins.
7)Place the ramekins in a baking pan just larger than the ramekins, then pour in enough hot water to fill the baking pan halfway up the side of the ramekin. Bake in the 300° oven, uncovered, until the custard has set around the edges, but the centers are still just a little aquiver. (This should be about forty minutes.)
8)Transfer the ramekins to a wire rack, then place this in the refrigerator to cool.
9)After a few hours, remove the ramekins from the refrigerator to find that the custards have firmed up.
Number of Servings: 8
Recipe submitted by SparkPeople user JAC-ATTACK.
Nutritional Info Amount Per Serving
- Calories: 132.5
- Total Fat: 10.5 g
- Cholesterol: 133.1 mg
- Sodium: 12.5 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 0.0 g
- Protein: 1.8 g
Member Reviews