Salted Butterscotch Pots de Crème
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This butterscotch pot de creme recipe may just be my favorite dessert ever. The name “pot de crème” translates to “pot of cream.” The custard has a rich velvety texture similar to crème brûlée and the flavor is a light butterscotch that borders on caramel. It’s thicker than pudding and I don’t have any other way to describe it other than luxurious.
I particularly love the balance of the homemade whipped cream on top with flake sea salt, which offsets the sweetness of the custard. I originally had a similar dessert at the hotspot Gjelina in Venice. Since it is difficult to get reservations at the restaurant, I knew I had to find a way to recreate it at home. Plus I knew that I would be so sad if they took it off the menu and it was taken away from me before I got to recreate it.
Salted Butterscotch Pots de Crème
Table of contents
Key Ingredients in This Recipe
- Cream – Heavy cream gives this custard it’s signature velvety texture.
- Egg yolks – The egg yolks work to thicken the custard while adding a rich flavor.
- Dark brown sugar – Dark brown sugar has a higher molasses content than its lighter counterpart. I used to use muscovado sugar (an unrefined cane sugar made with a higher molasses content than brown sugar) but it was often difficult to find so I began using dark brown sugar and adding additional molasses to enhance the flavor.
- Molasses – Molasses, more commonly known in Europe as treacle, is a thick, dark syrup by-product made by refining sugarcane or sugar beets into sugar. There are three types of molasses: light (produced by the first boiling and is lightest in color and flavor), dark (from the second boiling and most common), and Blackstrap (which is less sweet and almost bitter in flavor).
- Whipped cream – While store bought whipped cream can be substituted for homemade whipped cream, the less sugary and richer homemade version better compliments the dessert.
- Sea salt – Coarse sea salt has a crunchy pyramid shape making it a wonderful finishing salt. I particularly like Maldon or Jacobson brand salts. In this dessert it contrasts the sweet custard well.
How to Make Butterscotch Pots de Creme
Step 1: Dissolve the sugar in cream.
Preheat the oven to 300°F (150ºC). In a small saucepan over medium heat, bring 1¾ cups (406g) of heavy cream, brown sugar, molasses and salt to a simmer, stirring until the sugar is completely dissolved and the mixture is heated but not simmering. Remove the pan from heat.
Step 2: Whisk eggs and vanilla.
In a large mixing bowl whisk together the egg yolks and vanilla. Slowly add ½ cup (113g) of the cream mixture in a steady stream, whisking vigorously until thoroughly combined.
Step 3: Temper mixture.
Slowly pour the egg mixture into the cream mixture, whisking constantly. Let cook over low heat, whisking constantly until the mixture coats the back of a spoon, about an additional 1 to 2 minutes. Pour the custard through a fine-mesh sieve into a medium mixing bowl. Skim off any foam with a spoon and discard.
Step 4: Divide custard among ramekins.
Evenly divide the custard among the ramekins. Arrange the ramekins in a roasting pan or large Dutch oven and add boiling water until the ramekins are covered about half way up.
Step 5: Bake pots de creme.
Move to the oven and bake until the custards are set around the edges but not fully cooked through, about 40 minutes. Begin checking at 30 minutes. The time may vary depending on the thickness and color of the ramekins.
Step 6: Chill pots de creme.
Transfer the ramekins to a rack and let cool. Refrigerate until chilled, at least 2 hours. The custard will continue to set as it cools.
Step 7: Make whipped cream.
While the pots de crème cool, add the remaining cup of cream to a medium mixing bowl and whisk until the cream forms stiff peaks. Refrigerate until ready to serve.
Step 8: Assemble and serve.
Serve the chilled pots de crème topped with a spoonful of whipped cream and sprinkle sea salt.
Tips and Tricks for This Recipe
- The dessert is perfect for small dinner parties – pots de crème are always a hit. Because they take a little while to cool I will often make them the day before so that dessert is one less thing on my mind when I prepare to cook for a group of people.
- Since the recipe only calls for egg yolks, rather than discarding the egg whites I save them to make meringue cookies or pavlova.
FAQ – Frequently Asked Questions
What is tempering?
Tempering means you slowly combine beaten eggs at room temperature with a hot liquid without cooking or scrambling the eggs. This is common in custards to achieve a silky texture. To temper the eggs a small amount of the hot liquid is whisked into the eggs to slowly bring the temperature up before they are added to the remaining hot liquid. This method keeps the egg from cooking immediately when added to the hot mixture.
Why Cook Custard in a Water Bath?
Cooking the individual ramekins of custard in a water bath, also called a bain marie, helps the custard to cook evenly. This method is ideal for delicate mixtures like custard or cheesecake. The even cooking at a more constant temperature keeps cracks from forming in the surface caused by rapid expansion of the mixture.
Other Recipes to Try
If you enjoy this butterscotch pot de creme recipe, I recommend checking out some of these:
Salted Butterscotch Pots de Crème
Equipment:
- 4 (4-ounce) ramekins
Ingredients:
- 2 ¾ cups heavy cream, divided
- ⅓ cup dark brown sugar
- 2 teaspoons unsulphured dark molasses
- ½ teaspoon kosher salt
- 4 large egg yolks
- 1 teaspoon vanilla
- Maldon sea salt, for serving
Instructions:
- Preheat the oven to 300°F (150ºC).
- In a small saucepan over medium heat, bring 1¾ cups (406g) of heavy cream, brown sugar, molasses and salt to a simmer, stirring until the sugar is completely dissolved and the mixture is heated but not simmering. Remove the pan from heat.
- In a large mixing bowl whisk together the egg yolks and vanilla. Slowly add ½ cup (113g) of the cream mixture in a steady stream, whisking vigorously until thoroughly combined.
- Slowly pour the egg mixture into the cream mixture, whisking constantly. Let cook over low heat, whisking constantly until the mixture coats the back of a spoon, about an additional 1 to 2 minutes. Pour the custard through a fine-mesh sieve into a medium mixing bowl. Skim off any foam with a spoon and discard.
- Evenly divide the custard among the ramekins. Arrange the ramekins in a roasting pan or large Dutch oven and add boiling water until the ramekins are covered about half way up.
- Move to the oven and bake until the custards are set around the edges but not fully cooked through, about 30 to 40 minutes. Begin checking at 30 minutes. The time may vary depending on the thickness and color of the ramekins.
- Transfer the ramekins to a rack and let cool. Refrigerate until chilled, at least 2 hours. The custard will continue to set as it cools.
- While the pots de crème cool, add the remaining cup of cream to a medium mixing bowl and whisk until the cream forms stiff peaks. Refrigerate until ready to serve.
- Serve the chilled pots de crème topped with a spoonful of whipped cream and sprinkle sea salt.
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*Note: dark muscovado sugar and demerara sugar can be found in the baking section of Whole Foods stores and online here and here. Dark brown sugar can be used as a substitute for the dark muscavado sugar.
Recipe adapted from Epicurious.com.
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