Butterscotch Pots de Crème
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
Sweet caramel custard served with a sprinkle of flaky sea salt make for a highly addictive dessert!
  • 9 egg yolks, room temperature
  • 1¼ cups packed brown sugar
  • 4 tbsp unsalted butter
  • 3½ cups heavy cream
  • 1 tsp kosher salt
  • ½ vanilla bean, split lengthwise
  • 2¼ tsp water
  • ¼ tsp kosher salt
  • ⅓ cup heavy cream
  • ¼ cup whipped cream (for topping)
  • Flaky Sea Salt
  • Caramel sauce for drizzling
  1. Preheat oven to 300F.
  2. Place eight ramekins (3/4 cup capacity) in a baking pan with a high edge.
  3. Separate 9 egg yolks into a large bowl, set aside.
  4. In a medium saucepan, cook brown sugar and butter on medium heat without stirring, until the brown sugar becomes a deep amber color, and develops a nutty smell, about 10-15 minutes.
  5. Slowly pour heavy cream into sugar mixture, constantly whisking. Once cream is whisked in, remove from heat.
  6. Add kosher salt, seeds scraped from vanilla bean. Stir until combined.
  7. Slowly pour the butterscotch mixture into the egg yolks, whisking constantly.
  8. Once combined, strain custard through a fine mesh strainer, into a large measuring cup or bowl with a pouring edge.
  9. Divide butterscotch evenly amongst the 8 ramekins, and pour hot water into the baking pan until it reaches half-way up the edge of the ramekins.
  10. Cover with aluminum foil and bake for 45 minutes, rotate the pan and bake 15 minutes longer.
  11. Once removed from the oven, place the ramekins on a cooling rack. The custards will be slightly jiggly, but will set more as they cool.
  12. Once cooled, serve, or store in the fridge until ready to use (let custards come to room temperature before serving).
  13. Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of flaky sea salt.
  14. Pots de Creme will keep in the fridge for about 1 week.
Recipe by The Adventures of Bob & Shan at http://theadventuresofbobandshan.com/butterscotch-pots-de-creme/