Ererer

Butterscotch Pot de Creme
by Zoë François posted at 12:30 pm  |  Comments (0)

This Pot de Creme is like a turbo-charged version of butterscotch pudding. The texture is like silk and the taste issweet, with just a slight bitter edge from the burnt sugar in the butterscotch. Cooking the butter and brown sugar together until it is smoking hot is the key to the flavor. If you don’t bring them tothe brink of burning, the pudding will be way too sweet for my taste. The creme fraiche (young sour cream) is unsweetened and the perfect balance for the pudding.
Butterscotch Pot de Creme RecipeMakes: 8 servings
Prep Time: 40 minutes
Bake Time: 25 to 40 minutes
Level: Easy, with several steps
4 tablespoons unsalted butter
1 cup brown sugar, well packed
4 cups heavy cream
1 vanillabean, scraped
1/2 teaspoon salt
8 large egg yolks
Creme fraiche for serving
To make the butterscotch:

In a medium-size, heavy-bottomed sauce pot, cook the butter and brown sugar together overmedium heat.

Stir with a wooden spoon or carefully whisk (be sure to use the right kind of whisk, an egg whisk, or the sugar will get caught in the wires). The sugar and butter will separate at first,but as the sugar melts it will become easier to blend them together.

Cook and stir until the sugar melts and the butter/sugar mixture just starts to brown; it will start to smoke slightly, as well.This may take 15 to 20 minutes.

Slowly add the cream, a cup at a time.

It will sputter and seize up as you add the cold cream. Cook the butterscotch until the seized sugar dissolves again. Addthe rest of the cream, vanilla bean and salt.
To make the custard:

In a bowl, whisk together the egg yolks. Slowly add some of the hot butterscotch cream to the yolks as you whisk them. Just addenough to warm the yolks slightly.

Once the yolks are warm to the touch, pour the yolks back into the pot of hot butterscotch cream and gently whisk.

Strain the mixture.
To bake the custard:...