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Butterscotch Pots de Creme

December 10, 2010

I found this recipe while flipping through December’s Cooking Light magazine. It looked so yummy that I had to give it a try and I’m soooooooo glad I did. Aside from issues with the cooking time (my oven is on the fritz and I had to cook it for double the indicated time), this recipe was fairly easy to make, although I was a tad frightened by the tempering part.

3/4 cup whole milk (3.25%)
3/4 cup 2% milk
7 tbsp brown sugar
2 tbsp water
1 tbsp dark molasses
1/2 tsp salt
2 large eggs
2 large egg yolks
1 1/2 tsp butter
1/2 tsp vanilla extract

Whipped cream topping:
1/4 cup heavy whipping cream
1 tbsp powdered sugar

Preheat oven to 325. Heat milks over medium-high heat in a heavy saucepan to 180 degrees (do not boil). In a medium mixing bowl, combine brown sugar, water, molasses, salt, eggs and yolks – stir well with a whisk. Gradually pour 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly (the tempering part). Pour the egg mixture into the remaining milk mixture, stirring constantly. Strain mixture through a fine sieve into a bowl. Stir in butter and vanilla. Cover and chill for 1 hour. Divid mixture evenly among 6 (8 ounce) custard cups. Place cups in a 9 x 13” metal baking pan; add enough hot water to come halfway up sides of cups (helps it to cook gently and evenly). Bake at 325 for 24 ┬áminutes or until center barely moves when cup is touched. Remove cups from pan and cool on a rack for 20 minutes. Cover and chill at least 1 hour. Combine whipping cream and sugar and beat with a mixer on high speed until stiff peaks form. Top butterscotch custards with cream. Enjoy!

From → Dessert, Recipes

  1. Mmmmmmm. I need to get myself some little dishes so I can make stuff like this.

  2. Those look & sound so good. I think Adrien would go bananas over these!

  3. My jaw literally dropped when I loaded this page. Amazing photos, great recipe! Definitely a must try! :)
    Happy Holidays!

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