Butterscotch Pot de Creme

It was recently my mom's birthday, and unlike MOST people, she isn't the biggest fan of cake. Because my love language is baking, coming up with a dessert she wants can be difficult.

My mom has a decadent sweet tooth. She likes caramel flavors, tarts, pastries, and custardy desserts. One of her favorites is this butterscotch pot de creme from a local restaurant, which happened to be CLOSED on her birthday. This seemed like the perfect opportunity for me to try to recreate it at home, and thus, MY butterscotch pot de creme was born!

This is like a hybrid between a custard and a creme brulee...without the burnt sugar on top. The caramel-y, butterscotch-y flavor goes perfectly with a gooey salted caramel, a dollop of whipped cream, and a sprinkling of flakey salt.

A few things about this recipe: the custard batter MUST be made the day before to chill overnight; the caramel and cream can be made overnight as well if you wish! Bake these early if you want them to be chilled before consumption...we think they're best served cold.

Without further ado, let's dive in!

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Butterscotch Pot de Creme w/ Salted Caramel Sauce

Ingredients:

For the custard base:

• 4 tbsp Unsalted Butter

• 1 1/4 cup Dark Brown Sugar, packed

• 3 1/2 cup Heavy Cream, room temp

• 1 tsp Salt

• 1 tbsp Vanilla Bean Paste

• 9 Egg Yolks, room temp

For the salted caramel:

• 1 cup Granulated Sugar

• 6 tbsp Unsalted Butter, softened

• 1/2 cup Heavy Cream, room temp

• 1 tsp Flakey Salt

For the whipped cream:

• 1/2 cup Heavy Cream

• 2 tbsp Powdered Sugar

• 1 tsp Vanilla Extract

Instructions:

For the custards:

1. Separate egg yolks and whisk together in a large bowl. Set aside a separate large measuring cup, topped with a sieve.

2. In a large saucepan, combine brown sugar and butter over medium heat. Let brown for 12 minutes, stirring sparingly, until a nutty aroma and dark color is produced.

3. Add heavy cream and whisk. The sugar may crystalize; keep stirring until everything is combined and heavy cream is heated through. Add in salt and vanilla bean paste and remove from heat.

4. Slowly pour about 1/4 cup of the mixture over the egg yolks, whisking vigorously to prevent the yolks from curdling. Add in another 1/4 cup, and whisk again to combine. Repeat this process, using 1/4 cup additions, until egg yolks are heated through (about three more additions). Once egg yolks are tempered, pour in the rest of the heavy cream mixture and whisk until thoroughly combined.

5. Pour custard into large measuring cup w/ sieve. Evenly distribute custard into 8 separate, ungreased ramekins. Cover each ramekin with plastic wrap and allow to chill in the fridge overnight.

If you wish, you can make the salted caramel the night before as well!

To make the salted caramel:

1. Place sugar in a small saucepan over medium heat. Stir constantly until sugar clumps, and then melts, turning a deep amber color. Be patient; this can take 10-15 minutes.

2. Once sugar is completely melted, add in butter. The mixture will bubble; stir constantly until butter is fully melted.

3. Add in heavy cream, once again allowing it to bubble and stirring until fully combined.

4. Remove from heat and add in salt.

5. Allow to cool to room temp, then chill until ready for use.

To make the Whipped Cream:

1. Beat heavy cream with an electric or hand mixer (or whisk into oblivion), adding powdered sugar and vanilla after 2 minutes of beating, until soft peaks are formed.

2. Store in the fridge until ready for use.

The Next Day:

1. The next day, preheat oven to 300. Place ramekins in a large deep dish baking pan.

2. Fill pan with hot water until it reaches about halfway up the ramekins.

3. Bake for 45 minutes, then rotate pan and bake for another 30, or until custards are set and just barely jiggly in the middle.

4. Cover with plastic wrap and chill until ready for consumption.

To Assemble Pot de Cremes:

1. Reheat caramel over low heat in a small saucepan until warmed and runny.

2. Remove and uncover each custard. Top with 1-2 Tbsp of the salted caramel, a hefty dollop of whipped cream, and a sprinkling of flakey salt.

3. Enjoy!

Let me know if you try these! What's your favorite birthday dessert? Would love to know!