Butterscotch Pots De Creme With Caramel Sauce Recipes

BUTTERSCOTCH POTS DE CREME

Steps:

• Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
• In a medium bowl, whisk the egg yolks until smooth.
• In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
• Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
• Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the "jiggle test" and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
• To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.

BUTTERSCOTCH POTS DE CREME WITH CARAMEL SAUCE

Steps:

• MAKE THE POTS DE CREME Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds.
• In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours.
• MAKE THE CARAMEL SAUCE In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla.
• Top the pots de creme with the caramel sauce and whipped creme fraiche, sprinkle with Maldon sea salt and serve.