Spicy Chocolate Pots de Creme with Bloody Butterscotch

Total Time:
9 hr 50 min
20 min
8 hr
1 hr 30 min

6 servings

  • Chocolate Pots de Creme:
  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 1/2 to 3/4 cup sugar
  • 4 egg yolks
  • 2 tablespoons spiced rum
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped into small pieces
  • Bloody Butterscotch:
  • 3 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 3/4 cup heavy cream
  • 1 teaspoon kosher salt
  • Red food coloring
  • Special equipment: six 6-ounce ramekins

  • For the pots de creme: Preheat the oven to 280 degrees F. In a medium pot set over high heat, scald the cream and milk; the mixture should be just about to boil, then remove from the heat. Whisk the sugar and yolks in a bowl until light and frothy, 1 minute. Temper the yolks by pouring some of the hot cream over the yolks slowly and whisking vigorously. Then pour the yolk mixture into the cream and do not return to the stovetop. Add the rum, vanilla and chocolate, and whisk slowly until the chocolate melts and is completely incorporated. Pour the mixture into six 6-ounce ramekins and bake in a water bath until the creme is set, about 1 hour.

  • Cool in the refrigerator until cold, overnight.

  • For the butterscotch: Melt the butter in a medium saucepan and set over medium-high heat. Add the brown sugar and stir to dissolve. Cook until the sugar thickens and reaches the soft-ball stage, a candy thermometer will read 235 degrees F, the sugar will just start to darken in color. Whisk the cream and salt in slowly, being careful as the cream will steam and the sugar mixture may clump. Keep whisking and cooking until smooth. Remove from the heat and add enough food coloring to make the sauce bloody!

  • Serve the pots de creme drizzled with some of the bloody butterscotch.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

Cook's Notes: For a thicker or thinner sauce, use more or less heavy cream.

Add up to 3/4 cup sugar depending on your sweetness preference.

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    This recipe is featured in:

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