Butterscotch Custard With Clove And Black Pepper Food

BUTTERSCOTCH CUSTARD WITH CLOVE AND BLACK PEPPER

Steps:

• In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until melted and smooth. Whisk in cream, milk, Scotch, vanilla and salt. Bring mixture to a simmer, stirring often.
• In a large bowl, whisk the yolks. Whisking constantly, pour in the hot cream mixture in a steady stream until incorporated. Whisk in the clove and pepper; let steep 20 minutes, until cool. Strain the mixture through a fine-mesh sieve.
• Heat the oven to 325 degrees. Divide the custard among eight 6-ounce ramekins. Transfer ramekins to a baking dish that fits them fairly snugly. Fill the dish with hot water halfway up the sides of the ramekins. Cover with foil and prick foil with a fork. Bake until the custards are set but jiggle slightly when nudged, 35 to 50 minutes.
• Cool to room temperature, then wrap with plastic and chill until firm. Serve with a dollop of crème fraîche.

NO-BAKE BUTTERSCOTCH CUSTARDS

Steps:

• In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
• Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
• Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
• Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
• Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.