Butterscotch Pots De Creme
Indulge in the velvety decadence of Butterscotch Pots de Crème, a creamy, caramel-infused custard dessert that melts in your mouth with every spoonful. This luxurious recipe combines the deep, rich flavor of dark brown sugar with the smoothness of heavy cream and the subtle warmth of pure vanilla extract. Baked gently in a water bath for that perfect silky texture, each pot de crème is a sophisticated treat that’s as easy to prepare as it is elegant. Top with pillowy whipped cream, crunchy toffee bits, or a drizzle of caramel sauce for a stunning finish that will delight your taste buds. Perfect for dinner parties or an indulgent weekend treat, these individual servings satisfy any sweet craving while adding a touch of gourmet flair.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup dark brown sugar
- 3 tablespoons unsalted butter
- 6 pieces large egg yolks
- 1 teaspoon pure vanilla extract
- 0.25 teaspoons sea salt
- whipped cream (optional, for garnish)
- toffee bits or caramel sauce (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream and whole milk. Heat over medium-low heat until just warm; do not let it boil.
In another medium saucepan, add the dark brown sugar and butter. Heat over medium heat, stirring frequently, until the sugar melts and begins to bubble gently, about 3-5 minutes.
Slowly whisk in the warm cream mixture into the melted sugar mixture, being careful as it may sputter. Continue to heat and stir until smooth and well combined. Remove from heat.
In a large mixing bowl, whisk the egg yolks until smooth. Slowly pour the warmed butterscotch mixture into the yolks in a thin stream, whisking constantly to avoid curdling the eggs.
Stir in the vanilla extract and sea salt, ensuring everything is well mixed.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
Divide the strained custard evenly between 6 small ramekins or heatproof serving dishes.
Place the ramekins in a large roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the roasting pan to the oven and bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.
Before serving, garnish with whipped cream, toffee bits, or a drizzle of caramel sauce, if desired.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 36.4 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 100 mg | 8% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 123 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
