Name: Butterscotch Pots de Crème with Espresso Whipped Cream and Shards of Butterscotch
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Ingredients: 1 cup well-packed brown sugar; 4 tablespoons unsalted butter; 2 tablespoons light corn syrup; 4 cups heavy cream; 1/2 teaspoon kosher salt; 1 vanilla bean, seeds scraped; 8 large egg yolks; 1/2 cup well-packed brown sugar; 2 tablespoons light corn syrup; 1 tablespoon instant espresso powder; 2 cups heavy cream; 2 tablespoons confectioners’ sugar; Black sea salt, for garnish

Directions

For the butterscotch pots de crème: Position an oven rack in the center of the oven and preheat to 325 degrees F.
Place the brown sugar, butter and cornstarch in a medium heavy-bottomed pot over medium heat. Bring the mixture to a bubble, then lower the heat and cook, stirring often with a rubber spatula, until the sugar melts and the mixture just starts to turn golden brown, 5 to 10 minutes. It will start to smoke slightly as well. Slowly whisk in the heavy cream, 1 cup at a time; it will splutter and seize up as you add the cold cream. Add the kosher salt and vanilla bean. Cook over low heat until the seized sugar dissolves again and the mixture is golden and smooth, another 2 to 3 minutes.
In a bowl, whisk together the egg yolks. Temper the egg mixture with some of the hot butterscotch cream as you whisk them. Once the yolks are warm to the touch, pour in the rest of the butterscotch cream and gently whisk. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup to portion out.
Divide the custard mixture among 4 ovensafe jars or teacups (I used 10-ounce ovensafe teacups). Place the cups into a large roasting pan and put on the center oven rack. Carefully fill the roasting pan with boiling water until it reaches halfway up the sides of the cups. Cover the roasting pan with foil and make small holes in the foil with a knife to vent.
Bake until the custard has set and is still jiggly but not runny, 30 to 50 minutes. The bake time will depend on the temperature of the mixture when you put it in the oven. It’s best to check them after 25 minutes and gauge how much longer they need Remove and let cool completely. Refrigerate until ready to serve.
For the butterscotch shards: Line a sheet pan with a silicone baking mat. Put the brown sugar and corn syrup in a saucepan and set over medium heat. Bring the mixture to a bubble, then lower the heat and cook, stirring often with a rubber spatula, until the sugar melts and the mixture just starts to turn golden brown, 5 to 10 minutes. Immediately pour the mixture onto the prepared sheet pan and allow to cool briefly. While still warm and pliable, cut with scissors into pieces. If the mixture hardens, place in a low oven for a few minutes to soften.
For the coffee whipped cream: Mix the instant espresso powder with 1 tablespoon water in a bowl. Add the heavy cream and confectioners’ sugar and whisk to soft peaks.
Spoon the coffee whipped cream onto the butterscotch pots de crème and lightly sprinkle with black sea salt. Garnish each with a butterscotch shard.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Butterscotch Pots de Crème with Espresso Whipped Cream and Shards of Butterscotch

Ingredients

Butterscotch Pots de Crème:

Butterscotch Shards:

Coffee Whipped Cream:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages