Butterscotch Pots de Creme

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 so 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  minutes 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!



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