BUTTERSCOTCH POTS DE CREME
These Butterscotch Pots de Creme are an easy and elegant dessert. They're silky smooth and have a deep caramelized sugar flavor that contrasts perfectly with a pinch of crunchy salt on the top.
Provided by Elizabeth LaBau
Categories Dessert
Time 17h35m
Number Of Ingredients 9
Steps:
- Position a rack in the center of the oven and preheat the oven to 325 F. Set 8 small (6- to 8-oz) ramekins, cups or coffee cups in a small roasting pan. Bring a kettle of water to a boil.
- In a medium bowl, whisk the egg yolks until smooth.
- In a medium saucepan over medium heat, melt together the butter, sugar and salt. Whisking often, cook until the sugar begins to caramelize, darkening in color and smelling nutty, 3 to 4 minutes. Carefully and slowly whisk in the half-and-half. The caramel will seize at first, melting back into the mixture once all the liquid is added. Stirring often, bring the mixture to a simmer. Remove the pan from the heat. Stir in the vanilla bean paste or vanilla extract.
- Whisk a small amount of the hot liquid into the yolks to warm them and then gradually whisk in the remainder. Set a fine mesh sieve over a large heatproof measuring cup. Pour the custard through the sieve. Divide the custard evenly among the ramekins.
- Slide out the oven rack and place the roasting pan on the rack. Carefully fill the roasting pan with boiling water halfway up the ramekins, taking care not to splash any water into the custards. Slide the rack back into place. Bake until the custards are just set but still jiggle when tapped and a thin knife inserted into the center of one of the custards comes out clean, 30 to 45 minutes, depending on the size, depth, and thickness of the ramekins (use the "jiggle test" and knife tester as your clues for doneness.) Let the custards cool out of the roasting pan for 5 minutes. Cover loosely with plastic wrap and chill for 3 to 4 hours.
- To serve, top each pot de crème with a dollop of whipped cream, a drizzle of caramel sauce, and a smattering of flaky sea salt.
Nutrition Facts : Calories 238 kcal, Carbohydrate 17 g, Protein 4 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 186 mg, Sodium 184 mg, Sugar 14 g, ServingSize 1 serving
BUTTERSCOTCH POTS DE CRèME
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
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
These custards can be accompanied by whipped cream; chocolate shavings or fresh berries. Muscavado sugar is a very dark brown sugar.
Provided by Mysterygirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use 6 (4-oz) ramekins 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.
- Custard can be made, but not baked, 1 day ahead and chilled, covered, in the glass measure or a non-reactive container.
Nutrition Facts : Calories 292.8, Fat 25, SaturatedFat 14.8, Cholesterol 221.4, Sodium 128.8, Carbohydrate 15, Sugar 13, Protein 3
SALTED CARAMEL POTS DE CRèME
Pots de crème are little baked custards with a fancy name. A pinch of salt in these custards heightens the caramel flavor. Cover the baking pan of custard cups with aluminum foil; it makes for the most luxuriously smooth pots de crème you'll ever have.
Provided by Curtis Stone
Categories Milk/Cream Dairy Dessert Entertaining Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- 1. Position a rack in the center of the oven and preheat the oven to 325°F. Place eight 1/2-cup (4-ounce) ovenproof cups, custard cups, or ramekins in a large baking pan.
- 2. In a large heavy saucepan, melt the butter over medium heat. Whisk in the brown sugar and kosher salt. Using the tip of a small sharp knife, scrape the vanilla seeds from the bean, add to the butter mixture, and drop in the bean too. Stir for about 5 minutes, or until the mixture has the texture of thick sand and has taken on a nutty, caramel fragrance.
- 3. Reduce the heat to medium-low and gradually whisk in the cream. The mixture will bubble vigorously and will seize when the cream is added. Whisk for about 5 minutes, or until the hardened sugar bits dissolve and the mixture begins to boil. Remove the pan from the heat and whisk in the milk.
- 4. In a large bowl, stir the egg yolks to blend. Gradually whisk in the warm caramel mixture. Strain the custard through a fine-mesh sieve into a 4-cup liquid measuring cup or a bowl with a spout. Pour the custard into the cups, dividing it equally. Cover the pan with aluminum foil, leaving one corner uncovered. Place the pan in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the cups, then cover the open corner with the foil. Bake the custards for about 50 minutes, or until they are just set around the edges but still jiggle slightly when the cups are gently shaken. (Be very careful of escaping steam when you uncover the pan.)
- 5. Remove the cups from the pan and transfer to a wire rack to cool, about 1 hour. Cover each cup with plastic wrap and refrigerate until chilled, at least 4 hours, or up to 2 days.
- 6. Sprinkle a pinch of sea salt over each pot de crème and serve chilled.
- Storing:
- The pots de crème can be refrigerated for up to 2 days.
BUTTERSCOTCH POTS DE CREME WITH CARAMEL SAUCE
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
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
More about "butterscotch pots de creme with caramel sauce food"
BUTTERSCOTCH POTS DE CREME WITH SALTED CARAMEL
From food52.com
- Preheat the oven to 300°F [150°C]. Arrange eight ramekins or custard pots with a ¾-cup [180-ml] capacity in a large, shallow baking pan. Set a fine-mesh sieve over a large liquid measuring cup or pitcher. Place the egg yolks in a large bowl and set aside.
- In a 1-qt [1-L] jar, combine the cream and buttermilk. Partially cover and let stand in a warm spot (about 78°F [28°C]) until the cream tastes slightly sour and has thickened to a puddinglike consistency, 24 hours to 3 days.
7 BEST-EVER BUTTERSCOTCH DESSERTS - FOOD & WINE
From foodandwine.com
BUTTERSCOTCH POT DE CREME WITH BUTTERMILK CARAMEL
From acozykitchen.com
BUTTERSCOTCH POTS DE CREME WITH SALTED CARAMEL TAHINI …
From edibleaspen.ediblecommunities.com
RICH, CREAMY BUTTERSCOTCH POT DE CRèME - SIMMER
From simmerandsauce.com
RECIPES - BUTTERSCOTCH POTS DE CREME WITH SALTED CARAMEL TAHINI …
From hallmarkchannel.com
BUTTERSCOTCH POTS DE CRèME WITH CARAMEL SAUCE RECIPE
From keeprecipes.com
BUTTERSCOTCH POTS DE CRèME WITH SALTED CARAMEL TAHINI SAUCE
From eye-swoon.com
DESSERT - BUTTERSCOTCH POTS DE CREME RECIPES
From tfrecipes.net
BEST CHOCOLATE POTS DE CRèME RECIPE - DELISH
From delish.com
BUTTERSCOTCH POTS DE CRèME WITH CARAMEL SAUCE - BOSS KITCHEN
From bosskitchen.com
BUTTERSCOTCH POT DE CRèME + A PUMPKIN VERSION - ZOëBAKES
From zoebakes.com
BUTTERSCOTCH POTS DE CRèME WITH SALTED CARAMEL TAHINI SAUCE AND …
From eye-swoon.com
BUTTERSCOTCH POTS DE CRèME RECIPE FROM JESSICA SEINFELD
From jessicaseinfeld.com
BUTTERSCOTCH POTS DE CREME - PARSLEY AND ICING
From parsleyandicing.com
SALTED BUTTERSCOTCH POT DE CREME - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
HOW TO MAKE BUTTERSCOTCH | POPSUGAR FOOD
From popsugar.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love