When I first met my husband, Kevin, we enjoyed some wonderful butterscotch pots de crème—a flavor we both love—at one of our favorite San Francisco restaurants. For our first anniversary, I made Kevin a homemade cookbook that included this recipe.
Makes 10 pots
1 In a medium saucepan, heat the butter and brown sugar over medium heat, without stirring, until melted. Let the mixture simmer for 8 to 10 minutes, until a deep brown caramel forms. (You want to get the deep brown color, but take care not to let the caramel smoke or burn.)
2 Reduce the heat to low and slowly whisk in the cream and milk. The caramel will splatter and seize up, but keep on whisking and it will dissolve. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.
3 In a medium bowl, whisk the egg yolks. Temper the egg yolks by adding a small amount of the warm butterscotch mixture to the egg yolks while constantly whisking. Once the yolks feel warm to the touch, pour the entire yolk mixture into the pot of caramel and whisk to combine.
4 Strain the custard through a sieve to remove any lumps. Divide it among ten small ramekins or mini mason jars. (You can make the custard up to 48 hours in advance and keep it in the fridge, covered, until you’re ready to bake.)
5 Preheat the oven to 325°F (165°C). Set a large, deep baking dish aside and bring a kettle of water to a boil.
6 Place the ramekins in the large baking dish. Carefully pour in enough boiling water to come halfway up the sides of the ramekins. (Take care not to get any water in the ramekins.)
7 Bake for 25 to 30 minutes, until the custards are set around the edge but still have a jiggle in the middle; start checking for doneness around 25 minutes by tapping the side of each ramekin. Be careful not to overbake or they will become grainy.
8 Carefully remove the baking dish from the oven. Transfer the ramekins to a wire rack to cool to room temperature. Cover and refrigerate for at least 4 hours before serving, or store in the fridge, covered, for up to 3 days. Serve with a dollop of whipped cream on top.