Butterscotch Pot de Creme has been all the rage for a few years now and in most restaurants in Los Angeles you can find some form of pudding or custard for dessert. What makes this recipe a little different is the extra sea salt to go with the sweet buttery cream.
Pot de Cremes are very easy to make and hold in your refrigerator for up to one week. They are a great dessert to have on hand for unexpected guests or late night treats. These little gems taste like heaven.
6 egg yolks, room temperature
1 cup dark brown sugar
1 1/2 cups heavy cream
3/4 teaspoon sea salt
6 tablespoons butter
4 ounces creme fraiche
slivered almonds, roasted
1. In a medium saucepan combine butter and sugar. Heat mixture on medium heat and stir until combined.
2. Next, add the milk and cream to the sugar mixture and continue to stir for 3 minutes. Turn the heat off.
3. Whisk the egg yolks together and add 1 tablespoon of the hot cream while whisking. Continue to add a few more tablespoons of hot cream to the eggs while continuing to whisk. Next, add the egg mixture to the rest of the hot cream while whisking to combine.
4. Turn the heat back on to low and continue to cook the pudding over medium heat while constantly stirring until thickened. Draw a line on the back of your wooden spoon to tell if the pudding is thick enough.
5. Strain the mixture over a large measuring bowl to eliminate any egg bits that may have formed.
6. Pour 5 ounces of pudding into 5 ramekins or jars and place in a casserole dish.
7. Pour hot water into the casserole dish until it reaches half way up the pudding jar sides.
8. Cover the entire dish with foil and place in the oven to bake for 30-35 minutes.
9. Remove puddings from the oven and with a mitt, remove each hot pudding from the water and place them on a kitchen towel to cool.
10. When pudding is room temperature, cover with lids or plastic wrap and chill at least 3 hours. Serve each pudding with a dollop of creme fraiche and a sprinkling of toasted almonds. Enjoy!