Butterscotch Pot De Crème
5 tablespoons sugar
6 egg yolks
1 1/2 teaspoons vanilla extract
1 3/4 cups heavy cream
1/2 cup brown sugar
1/8 teaspoon salt
1/3 c water
Stonewall sea salt caramel sauce, for serving (optional)
flaky sea salt (optional)
homemade whipped cream (optional)
Preheat the oven to 300 degrees F. Place 4 standard size ramekins in a 9×12 baking pan and set aside.
In a medium mixing bowl add the sugar, egg yolks, and vanilla extract, whisk well to incorporate and set aside for later.
In a medium saucepan add the heavy cream, sugar and salt. Place over a low flame and bring to a simmer, stirring occasionally until all the sugar has dissolved. Remove form the heat and keep close by.
In a second small saucepan add the water and brown sugar and place over a medium flame. Cook, while swirling occasionally until browned and bubbly. about 6-7 minutes. Remove from the heat when a nice amor color has developed. While whisking, carefully add the caramel to the warm cream. Note, some caramel may not dissolve and stick to the whisk itself, that is ok. Place the cream-caramel mixture back over the flame and gently heat till melted.
Slowly and carefully pour the cream-caramel mixture into the egg yolk mixture while whisking, do not pour all of the milk in at once or it will curdle the eggs. Whisk the mixture well to blend.
Strain the custard through a fine-mesh sieve and into a large measure cup. Pour the strained custard into the prepared ramekins. Using a tablespoon, lightly skim the top go the custards to remove any foam.
Fill the baking pan half way with very hot, almost boiling water. Very carefully place the baking pan into the oven and bake till the custard is set, about 50 minutes. Remove form the oven and cool. Once cool enough to handle, place in the refrigerator and chill for at least 1 hour if not more.
To serve, top with my favorite, Stonewall sea salt caramel sauce, homemade whipped cream and a sprinkling of flaky sea salt.