I know. I just posted a pot de creme recipe. But this one is different. And more simple. And just as delicious. I just couldn’t help but share this one with you as well.
This pot de creme is called “butterscotch” on Epicurious, where I found this recipe, but it’s more caramel in flavor in my opinion. Which is fine by me. It’s less rich than the other pot de creme, making it much easier to enjoy. It’s delicious and creamy and a snap to prepare. It’s a great make ahead dessert, and one that would be wonderful for Valentine’s Day for those of you who love sweets but aren’t in to chocolate.
In the original recipe are two sugars, Muscovado and Demerara, that I’ve heard of but couldn’t find at the grocery store, so I simply used light and dark brown sugar. If you can find the others, go right ahead and use them, but the combination of sugars I used was perfect (and probably less expensive).
I did not have the same problem with these pots de creme as I had with the last ones. Each pot de creme was smooth and creamy on top. You do still bake them in a water bath, but there is no need to cover them. Which is nice for absent minded people like me who tend to forget stuff like that.
Top these with sweetened whipped cream, grated chocolate, berries or enjoy them on their own. Enjoy!
Caramel Pot de Creme
Makes 6 4-ounce custards
- 1 1/2 cups heavy cream
- 6 tablespoons dark brown sugar
- 1/4 teaspoon salt
- 6 tablespoons water
- 2 tablespoons light brown sugar
- 4 large egg yolks
- 1/2 teaspoon vanilla
- sweetened whipped cream, berries, grated chocolate for topping
- Preheat oven to 300°F.
- Bring a teapot of water to a simmer to use for the water bath.
- Combine dark brown sugar, cream and salt in a small heavy saucepan over medium heat and bring to a simmer, stirring to dissolve sugar completely. Do not let the mixture boil. Remove from the heat and pour into a heatproof bowl.
- In another saucepan, bring water and light brown sugar to a boil over medium high heat, stirring to dissolve the sugar. Continue cooking until the mixture begins to brown and bubble, stirring constantly. This should take about 5 minutes. Remove from the heat and slowly pour caramel into the cream mixture, whisking to combine. Mixture may bubble and steam.
- In a large bowl whisk egg yolks and vanilla, then add hot cream mixture in small amounts, whisking constantly to avoid scrambling the egg yolks. One you’ve added 1/3 of the mixture, stream in the rest and whisk well.
- Pour custard through a sieve (to remove any cooked egg lumps) into the bowl that originally contained the cream.
- Set 6 ramekins in baking dish then divide custard evenly among them. Place in the oven, then fill pan with hot water, about halfway up the sides of the ramekins. Try to keep water from splashing into the custards.
- Bake, uncovered for 40-45 minutes, until custards are set but centers are still wobbly.
- Remove ramekins to a cooling rack and cool slightly. You can enjoy these at room temperature, or refrigerate them for a few hours.
- Top with whipped cream, chocolate and/or berries.