Butterscotch Pots De Creme With Caramel Sauce Recipes

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BUTTERSCOTCH POTS DE CRèME



Butterscotch Pots de Crème image

Provided by M. J. Adams

Categories     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Vanilla     Ramekin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

1 1/2 cups heavy cream
6 tablespoons dark muscovado sugar *
1/4 teaspoon salt
6 tablespoons water
2 tablespoons Demerara sugar*
4 large egg yolks
1/2 teaspoon vanilla
Accompaniments: whipped cream; chocolate shavings or fresh berries
Special Equipment
6 (4-ounce) ramekins

Steps:

  • Put oven rack in middle position and preheat oven to 300°F.
  • Bring cream, muscovado sugar, and salt just to a simmer in a small heavy saucepan over moderate heat, stirring until sugar is dissolved.
  • Bring water and Demerara sugar to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Continue to cook, stirring occasionally, until browned and bubbly, about 5 minutes. Remove from heat and carefully add cream mixture (mixture will bubble up and steam), whisking until combined.
  • Whisk together yolks and vanilla in a large bowl, then add hot cream mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure. Skim off any foam with a spoon.
  • Divide custard among ramekins. Arrange ramekins in a small roasting pan and bake in a hot water bath , uncovered, until custards are set around edges but still tremble slightly in centers, about 40 minutes. Transfer ramekins to a rack with tongs and cool to warm or room temperature. Pots de crème will continue to set as they cool.
  • *Available at specialty foods shops and Dean & DeLuca (800-999-0306).

BUTTERSCOTCH POTS DE CREME WITH CARAMEL SAUCE



Butterscotch Pots De Creme With Caramel Sauce image

Make and share this Butterscotch Pots De Creme With Caramel Sauce recipe from Food.com.

Provided by Raquel Grinnell

Categories     Dessert

Time 5h30m

Yield 8 pots de creme, 8 serving(s)

Number Of Ingredients 10

12 tablespoons unsalted butter (1 1/2 sticks)
1 cup dark brown sugar
5 cups heavy cream
1 tablespoon fine sea salt
1 vanilla bean, seeds scraped
6 large egg yolks
boiling water
1 cup sugar
1 teaspoon pure vanilla extract
whipped creme fraiche and maldon sea salt, for serving

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.

Nutrition Facts : Calories 909.7, Fat 75.7, SaturatedFat 46.4, Cholesterol 387.9, Sodium 940.8, Carbohydrate 56.7, Sugar 51.9, Protein 5.3

BLACK-BOTTOMED BUTTERSCOTCH POTS DE CREME



Black-Bottomed Butterscotch Pots de Creme image

When it comes to dining, I love a good surprise. These layered butterscotch desserts feature a hidden chocolate base and an unexpected coconut-infused whipped cream topping. Make sure you instruct your guests to really dig down into the bottom of their glasses, as the best bites include all three elements. The butterscotch layer is thickened with egg yolks only, so be patient when cooking, as it takes time for the mixture to reach the thickening point.

Provided by Chris Santos

Categories     dessert

Time 8h10m

Yield 6 servings

Number Of Ingredients 16

2/3 cup heavy cream
3 tablespoons whole milk
3 large egg yolks
3 ounces bittersweet chocolate (about 70 percent cacao), finely chopped
11/2 ounces milk chocolate (about 40 percent cacao), finely chopped
3 cups heavy cream, heated to steaming
1/2 vanilla bean, split lengthwise
2/3 cup packed dark brown sugar
1/4 cup water
9 large egg yolks
2 tablespoons granulated sugar
1/16 teaspoon fine sea salt
1/4 cup plus 3 tablespoons sweetened coconut flakes
2/3 cup heavy cream
2 teaspoons confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • 1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185 degrees F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
  • 2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
  • 3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean.
  • 4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270 degrees F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
  • 5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
  • 6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190 degrees F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
  • 7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day.
  • 8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
  • 9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
  • 10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled.

BUTTERSCOTCH POTS DE CRèME



Butterscotch Pots de Crème image

Categories     Egg     Side     Bake     Chill     Simmer     Boil

Yield serves 6

Number Of Ingredients 9

6 large egg yolks
2 cups heavy cream
1 cup whole milk
1/4 cup (packed) dark brown sugar
3/4 cup granulated sugar
2 tablespoons Scotch whisky
1 teaspoon pure vanilla extract
1 teaspoon salt
1/4 teaspoon ground mace

Steps:

  • Heat the oven to 300°F.
  • In a large heatproof bowl, lightly whisk the egg yolks until smooth. Set aside.
  • In a medium saucepan over medium-high heat, combine the cream, milk, and brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture begins to simmer. Remove the pan from the heat, cover, and keep warm.
  • In a medium saucepan, combine the granulated sugar with 1/4 cup water and bring to a boil over high heat. Cook without stirring until the mixture becomes dark amber, swirling the pan if hot spots develop. Remove the pan from the heat and carefully add the Scotch whisky and 1/4 cup of the warm cream mixture, whisking until combined. Whisk in the remaining cream mixture.
  • Whisk the caramel mixture into the egg yolks in a slow, steady stream. Stir in the vanilla, salt, and mace. Strain the custard through a fine strainer.
  • Ladle the custard into 6 pot de crème pots or 4-ounce custard cups. Place the cups in a roasting pan and carefully fill the pan with enough hot water to reach halfway up their sides. Cover the pan with foil. Bake for 45 to 50 minutes, until the custards barely jiggle when shaken. Remove the roasting pan from the oven and remove the foil. Allow the custards to cool in the water to room temperature. Transfer the custards to the refrigerator and chill for at least 1 hour.

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