Butterscotch Pots de Creme

Prep Time: 15 mins | Cook Time: 47 mins | Course: Dessert | Serves: 6

Creamy butterscotch but not overly sweet pots de crème is perfect adorned with a dollop of unsweetened bourbon whipped cream. Inspired by Epicurious https://www.epicurious.com/recipes/food/views/butterscotch-pots-de-creme-108701 

2 cups heavy cream

⅔ cup brown sugar

¼ tsp salt

2 Tbsp raw sugar, demerera, or turbinado

⅓ cup water

4 egg yolks

1 tsp vanilla

Bourbon Whipped Cream:

1 cup heavy cream

2 Tbsp bourbon

flaky salt or black Hawaiian salt

Preheat the oven to 300*. Measure cream, brown sugar, and salt in an 8-cup measurer or large microwave-safe mixing bowl. Microwave for 2 minutes. 

Heat raw sugar and water in a small saucepan, and reduce the volume to half, about 5 minutes. 

Whisk egg yolks and vanilla together, pour reduction into the eggs in a steady stream while whisking rapidly so that the eggs don’t cook and curdle. Whisk this mixture into the heavy cream.

Divide the mixture between 6 4-ounce ramekins and place them in a baking pan. Add water to come halfway up the sides of the ramekins. Bake uncovered for 40 minutes. The creams will have thickened with set outer edges, but may still tremble in the center. Refrigerate until ready to serve. 

Whip the heavy cream to soft peaks, drizzle in the bourbon, then continue to whip the cream to medium peaks. Add a dollop on top of the chilled custards and sprinkle with a pinch of flaky salt just before serving.