Pot de Creme is a baked French pudding that can be made in all sorts of flavors. Butterscotch Pot de Creme has been super popular in several restaurants over Los Angeles, most likely because the butterscotch flavor resonates with so many people. It could possibly be that this butterscotch dessert reminds us of that golden wrapped candy of our childhood, or maybe it’s just plain delicious?
I used to make this recipe when I worked at Gjelina in Venice, CA. In fact, I actually created this recipe for them, but somehow got skipped on the credits when Gjelina wrote their cookbook. That being said, it is still one of their best selling desserts on their menu and I know why, it has wonderful creamy texture and a sweet & salty taste.
I have adapted this recipe for the home-cook, so it’s easy to make a batch for your family and friends. These baked pudding can be held in the refrigerator for up to one week and make a great dessert to have on hand for unexpected guests, or for late night sweet treat cravings.
1 cup dark brown sugar
6 tablespoons butter
1 1/2 cups heavy cream
1 cup milk whole milk
6 egg yolks, room temperature
3/4 teaspoon sea salt
4 ounces creme fraiche
slivered almonds, roasted
1. In a medium saucepan combine butter and sugar. Heat mixture on medium heat and cook until mixture has melted, stir. Add milk and cream to mixture and continue to cook for 3 minutes. Remove from heat.
2. Whisk egg yolks together and add 1 tablespoon of hot cream to eggs, while whisking. Continue to add a few more tablespoons of hot cream to eggs, while continuing to whisk. Add warmed egg mixture back into hot cream, whisk to combine.
3. Place pan back on low heat and continue to cook pudding until thickened, about 3 minutes. Draw a line on back of wooden spoon to tell if pudding is thick enough. Strain mixture over a large bowl to eliminate any egg bits from pudding. Add salt to pudding and stir.
4. Pour 1/2 cup pudding into 5 ramekins or jars. Place jars in a casserole dish. Pour hot water into casserole dish until it reaches halfway up jars.
5. Cover entire dish with foil and place in oven to bake for 30-35 minutes. Remove puddings from oven and remove each pudding from water. Place puddings on a kitchen towel to cool. When pudding is room temperature, cover with lids or plastic wrap and chill at least 3 hours. Serve pudding with a dollop of creme fraiche and a sprinkling of toasted almonds. Enjoy!